BEGIN TYPING YOUR SEARCH ABOVE AND PRESS RETURN TO SEARCH. PRESS ESC TO CANCEL

Chicken Ghee Roast

DSC02687
It has always been my endeavour to keep exploring new Indian recipes each time I venture into the kitchen and this was another glorious attempt which came out so successfully in the end!

Saw this recipe first on Sikandalous Cuisine FB Page where it was posted by Dr. Rajeev Nandagopal and in turn who had picked it up from the Sailu’s Food Blog (http://www.sailusfood.com/2012/12/27/chicken-ghee-roast-mangalore-recipe/)

The look and the feel of this dish was more than inviting and the colours simply invigorating! so it had to be made without any further delay!

Just for the record, this is a Manglorean recipe…you can get more details in the link from Sailu’s Food Link I have posted above!

The subtle mix of Red Chillies, all the other spices, Jaggery and Tamarind combine together to give a surreal flavour to this dish and one which I had never sampled before!

Here you go…

Ingredients:

850 gms chicken
150 gms curd
Juice of 1 medium lemon
Turmeric powder – 1 tsp
Jaggery – 2 tbsps
Ghee – 4 tbsps
Dry Whole Red chillies – 15 (the real spicy ones)
Black Pepper corns – 1 tbsp
Cloves – 8
Garlic – 20 slivers
Fenugreek seeds – 1 tsp
Coriander seeds – 2 tbsp
Cumin seeds – 1 tbsp
Tamarind paste – 2 tbsp
Curry leaves – lots & lots
Salt to taste

Method:

1. Dry Roast the chillies in a non-stick pan and let them cool.

2. In the same pan heat some ghee and roast the peppercorns,cloves,Fenugreek,Cumin and Coriander seeds.

3. Make a fine paste from both of the above, the garlic, Tamarind paste and a little water. (And believe me the aroma & the colour is so awesome that it hits you like nothing else, smell it to enjoy the magic)

4. Whip the curd, add lemon juice, salt, turmeric powder and the paste and marinate the chicken in this mix overnight (I marinated it almost for 24 hours)

5. Heat the ghee,add few curry leaves and then put the Chicken with the entire marinade and cook on high heat for 10-15 minutes. And let the aroma overtake you!

6. Reduce the flame and let the chicken cook for 35-40 minutes and don’t forget to close the lid.

7. Add the Jaggery mixed in some water (depending on the curry consistency you want) and simmer till almost done.

8. Take a bunch of curry leaves and rub them in the palms of your hand, add them to the chicken and simmer for 5-10 minutes.

9. Revel in the colours of the gravy and the delightful fragrance to build up your appetite!

10. Enjoy the CGR with Paranthas/Rotis/Steamed Rice.

11. Thank me Later

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

Leaving without a comment? now that's cruel!