Tuesday 2 September 2014

Chicken Ghee Roast

I learnt this recipe from my blogger friend Mavy Pereira.  I saw this recipe on her page long back.  Chicken ghee roast is the favourite dish  of hubby and son sanju. This time I thought to prepare Mavy’s recipe.  On my hubby’s B’day.  Thanks a lot for  yummy  and spicy recipe.
Chicken                                         1 kg (medium size pieces)
Lemon juice                                 ½ lemon
Curd                                              ½ cup
Turmeric powder                        ½ tsp
Ghee                                              ¼ cup
Curry leaves few
Coriander leaves                          2 tbsp       
Salt to taste
Ingredients need to be paste
Kashmiri red chillies                     10 to 15
Pepper corns                                 1 tsp
Coriander seeds                            1 tbsp
Jeera                                                ½ tsp
Methi seeds                                   ¼ tsp
Garlic                                              10 to 12 cloves
Tamarind                                        marble size
Marinate  cut and cleaned chicken with lemon juice, curd, turmeric powder and salt for 3 to 4 hours.
Mean while, dry roast coriander seeds, cumin seeds, methi seeds, pepper corns till nice aroma comes and becomes light brown.   Then add  red chillies fry for 1 or 2 min in low flame. Grind this with tamarind and garlic with little water to a thick fine paste.
Heat non stick pan add half ghee,  when it becomes hot add marinated chicken pieces and cook till almost done.
Remove chicken pieces and keep aside. To same pan add remaining ghee  and the masala paste, fry till raw smell goes and ghee separates from masala. Then  add cooked chicken pieces, curry leaves, salt and coriander leaves. Cook till the chicken coat all masala  and gravy thickens. Mix well and turn off the gas.
Note:  this is very spicy ...u can use oil also for this recipe. If you prepare it  from ghee u get the real taste of Mangalorean  chicken ghee roast.           

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