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Saturday, 29 April 2017

Chicken Ghee Roast - Mangalorean Style


           Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It can also be prepared with mutton. It is very spicy and full of flavour coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          It can be relished as a side dish with plain steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions. So do give it a try by checking for a step by step method with pictures to prepare it. 








  • 600 gms. chicken, cut into medium size
  • salt to taste
  • pinch of turmeric powder
  • 2 tbsp. yoghurt
  • 1 sprig curry leaves
  • 3 tbsp. ghee

Masala Paste - 

  • 8-10 Kashmiri red chilies
  • 3-4 red chilies
  • 1/2 tsp. black peppercorns
  • 1 tbsp. coriander seeds
  • 1/ tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. fenugreek seeds
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, sliced
  • 3-4 garlic cloves
  • 1" ginger










          Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool.

          Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside to cool. Now grind all the sauteed spices along with some water into a fine paste.

          Marinate the chicken with a pinch of salt and turmeric powder for an hour. Heat remaining ghee in a pan and fry the chicken till they are lightly browned. 

          Now add the ground paste, yoghurt and salt. Mix everything well and simmer on a low flame for 2-3 minutes.

          Add 1/2 cup water and curry leaves. Cover and simmer further till the chicken is soft and the gravy is thick. 

          Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha, naan, tandoori roti or just plain chapatti for a sumptuous meal. 




                 Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a
                 minute or till you get a nice aroma. Keep aside to cool.



                Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside 
                to cool. Now grind all the sauteed spices along with some water into a fine paste.



                               The ground paste.



                  Marinate the chicken with a pinch of salt and turmeric powder for an hour. 



               Heat remaining ghee in a pan & fry the chicken till they are lightly browned. 



                        Now add the ground paste, yoghurt and salt. Mix everything well.



                                Simmer on a low flame for 2-3 minutes.




                               Add 1/2 cup water and curry leaves. 




                    Cover and simmer further till the chicken is soft and the gravy is thick. 



               Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha,
               naan, tandoori roti or just plain chapatti for a sumptuous meal. 











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