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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 hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just chapatti. This is a great party recipe. So do give it a try by checking out the step by step pictorial recipe 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. ghee and sauté 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. ghee and fry the onion, ginger and garlic till light brown. Set aside to cool. Now grind all the sautéed 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 tender 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 & sauté all 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 & fry onion, ginger & garlic till light brown. Set aside 
                       to cool. Now grind all sautéed spices with some water into a fine paste.



                                 The ground paste.



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



                           Heat remaining ghee & fry chicken till they are lightly browned. 



                                  Add ground paste, yoghurt & salt. Mix everything well.



                                  Simmer on a low flame for 2-3 minutes.



                                  Add 1/2 cup water & curry leaves. 



                               Cover & simmer till the chicken is tender & 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. 














2 comments:

  1. Amazing and Authentic recipe chieken ghee roast, its very tasty and we enjoyed it. Thank you for sharing this recipe with us. I recommend it for everyone to try it at least once.

    aavin ghee online

    ReplyDelete
  2. Sure it will be the greatest taste ever...

    ReplyDelete

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