Chicken Ghee roast is a popular dish in Karnataka with its origin in Kundapur, a coastal town near Mangalore, India. I am fond of the coastal food of Karnataka ( Konkani), spicy yet yummy.
Goes well with Neer Dosa/ Rice/ Pilaf and Appams and easy to prepare . This is a favorite at my home. Here goes my version:
Marinade
Chicken - 800 gm ( I prefer boneless) Turmeric- 1/4 tsp Red chilli powder- 1 tsp Coriander Powder - 1 Tbsp Pepper Powder- 1/2 tsp Garlic paste- 1/2 tsp Ginger paste-1/2 tsp Lime juice 2tbsp ( lot of people also add yoghut, but I prefer using only lime juice) Salt -1.5 tsp Wash chicken and make bite size pieces of it. Mix all the marinade ingredients together and refrigerate for 4 hours. In a heavy bottomed pan, heat 1/2 tsp ghee and add marinated chicken. Cover and Cook over medium flame till the chicken turns light brown and the marinade is coated over the chicken pieces Ground Masala In a pan heat 1 Tbsp of ghee. Add 15 garlic pods (peeled), 2 Tsp Fennel Seeds, 1/2 tsp Peppercorns, 2 tsp Cumin seeds, 1" cinnamon stick, 4 Whole cloves, 1" ginger (grated), 1.5 Tbsp Coriander seeds, 6 Kashmiri Red Chilies. Roast the ingredients, but dont let them turn black. Let the spices cool down , add Tamarind Pulp 2 Tbsp, water as required and make a smooth paste in the mixer. Roast In a heavy bottomed pan add remaining ghee. Temper with handful of curry leaves. Add the ground masala paste and let it cook till the oil floats on top of the masala. Now add the chicken to the ground masala paste and cook till chicken is done. Add 3 tsp powdered jaggery (balances the heavy spices)and mix well. Adjust salt as per taste. When cooked, chicken is coated with masala and the ghee floats along. Serve hot garnished with curry leaves or chopped coriander. Enjoy your version of chicken ghee roast!
setfootloose 