Chicken Ghee Roast | How to make chicken Ghee

Chicken ghee roast is a popular chicken recipe in Tuluva, Mangalore. It is a very simple and a quick recipe that you can make within 20 minutes. This chicken ghee roast gives a very good aroma of ghee and the Indian spices, which makes us to curve for it. When I tired this recipe at first, I was like “WOW”. Then I thought, I must try this recipe and share that with you guys. And as I thought here is the recipe.

Chicken Ghee Roast

Lets start the cooking……

First, let us make the masala. For that take a pan and add in the dried red chilies and sault for about 2 mins. Remove chilies from the pan and add fennel seeds, black pepper, cinnamon, cloves, cumin seeds, coriander seeds, elachi, and fenugreek seeds. Let them fry until the aroma comes out. ( fry them for about 2 to 3 minutes).

Next, transfer the fried spices to a mixer jar and add in ginger, garlic, tamarind water. Then grind them into a fine paste.

Take a bowl or vessel and put the cleaned chicken pieces. Then add in the curd, turmeric powder, and salt.

Next, add the masala paste and mix everything well until it nicely coats on the chicken pieces. Cover the chicken pieces and let them marinate for about 30 minutes.

Heat ghee in the pan and add the chopped onions and sault until it turns lite brown.

Once the onion gets cooked, add the marinated chicken pieces and give everything a nice mix. Cover the pan with a lid and let it cook for 10 minutes on medium flame. Then give a quick stir and cook it for another 5 to 7 minutes on high flame.

Note: Don’t add water as the chicken release enough water for cooking.

Check whether the chicken is good or leave until the chicken gets cooked. Garnish it with chopped coriander leaves and serve it hot.

Check out the Recipe: Paneer Ghee Roast


Chicken Ghee Roast | How to make chicken Ghee

Recipe by Thara Aadhiran

Ingredients

  • 3/4 kg chicken pieces

  • 1 chopped onion

  • 5 to 6 dried red chilies ( adjust the quantity as needed)

  • 1 tbsp each ( cumin seeds, coriander seeds, fennel seeds, black pepper)

  • 2 Elachi and 2 cloves

  • 1/2 tsp fenugreek seeds

  • 1 inch cinnamon

  • 1 inch ginger and 3 to 5 garlic cloves

  • 1/2 cup curd

  • 1 tbsp turmeric powder

  • 4 tbsp ghee

  • Salt ( as per needed)

Directions

  • Take a pan and add in the dried red chilies and sault for about 2 mins. Remove chilies from the pan and add fennel seeds, black pepper, cinnamon, cloves, cumin seeds, coriander seeds, elachi and fenugreek seeds. Let them fry until the aroma comes out. ( fry them for about 2 to 3 minutes).
  • Then, transfer them to a mixer jar and add in ginger, garlic, tamarind water. Grind them into a fine paste.
  • Take a bowl or vessel and put the cleaned chicken pieces. Then add in the curd, turmeric powder, and salt. Next, add the masala paste and mix everything well until it nicely coats on the chicken pieces. Cover the chicken pieces and let them marinate for about 30 minutes.
  • Heat ghee in the pan and add the chopped onions and sault until it turns lite brown. Once the onion gets cooked, add the marinated chicken pieces and give everything a nice mix. Cover the pan with a lid and let it cook for 10 minutes on medium flame. Then give a quick stir and cook it for another 5 to 7 minutes on high flame.
  • Serve it with some chopped coriander leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *