Chicken Ghee Roast is a popular Tuluva Chicken recipe whose origins go back to a small town, Kundapura (near Udupi). Chicken Ghee Roast has a fiery red, tangy and spicy flavor of ghee roasted spices. Be generous on ghee as it is the flavour of ghee that gives the dish its distinct flavour.
You may pair it with Neer Dosa, Appam or Ghee rice .... tastes awesome and makes it delectable.
The dish originated in the Mangalorean Bunt community ...but today every community has its own version of the Chicken ghee roast. Usually Mangalorean cuisine uses coconut generously... but this one is quite unique, as is not cooked in coconut oil or with coconut gratings. In this recipe it's the Kundapura masala that makes it stand out, and the ghee of course.
Ingredients :
For Marination :
1 kg Chicken cut into medium pieces
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp ginger garlic paste
1/2 cup curd
1 tblsp lime juice
1 tsp salt
For masala paste :
5-6 Kashmiri red chillies
7-8 Bedagi chillies
1/2 tsp whole pepper corns
1/2 tsp fennel seeds / saunf
1/2 tsp cumin seeds / Jeera
2 tblsp coriander seeds / Dhania
5-6 fenugreek seeds / Methi
1 inch piece Cinnamon / Dalchini
3-4 cloves / Lavang
1 inch piece ginger
10-12 flakes of garlic
small marble size tamarind
small piece jaggery
1/2 cup ghee
2 sprigs curry leaves
Method :
1. Marinate the cleaned Chicken pieces with the above mentioned Marinade masala for 2-3 hours.
2. In a pan heat little ghee and saute the garlic flakes, chopped ginger and the whole spices along with the red chillies. Fry for about a minute.. then add tamarind and about a cup of water. Allow to cook for 2-3 minutes. Later keep aside to cool.
3. Blend the masala to a fine paste.
4. In a vessel heat 1 tsp ghee and add the marinated chicken. Cover with lid and let cook.
5. In another vessel heat about 5 tblsp ghee .... add the curry leaves and then the ground masala along with jaggery and 1 tsp salt. Fry the masala for 10-15 minutes or till the raw smell disappears. The masala is almost done when you see ghee floating on the top of the masala.
6. Now add in the cooked chicken and continue cooking on medium flame till the masala dries up and coats the chicken pieces well.
7. Garnish with curry leaves and serve hot as an appetizer or as a side dish with Ghee rice.
You may pair it with Neer Dosa, Appam or Ghee rice .... tastes awesome and makes it delectable.
The dish originated in the Mangalorean Bunt community ...but today every community has its own version of the Chicken ghee roast. Usually Mangalorean cuisine uses coconut generously... but this one is quite unique, as is not cooked in coconut oil or with coconut gratings. In this recipe it's the Kundapura masala that makes it stand out, and the ghee of course.
Ingredients :
For Marination :
1 kg Chicken cut into medium pieces
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp ginger garlic paste
1/2 cup curd
1 tblsp lime juice
1 tsp salt
For masala paste :
5-6 Kashmiri red chillies
7-8 Bedagi chillies
1/2 tsp whole pepper corns
1/2 tsp fennel seeds / saunf
1/2 tsp cumin seeds / Jeera
2 tblsp coriander seeds / Dhania
5-6 fenugreek seeds / Methi
1 inch piece Cinnamon / Dalchini
3-4 cloves / Lavang
1 inch piece ginger
10-12 flakes of garlic
small marble size tamarind
small piece jaggery
1/2 cup ghee
2 sprigs curry leaves
Method :
1. Marinate the cleaned Chicken pieces with the above mentioned Marinade masala for 2-3 hours.
2. In a pan heat little ghee and saute the garlic flakes, chopped ginger and the whole spices along with the red chillies. Fry for about a minute.. then add tamarind and about a cup of water. Allow to cook for 2-3 minutes. Later keep aside to cool.
3. Blend the masala to a fine paste.
4. In a vessel heat 1 tsp ghee and add the marinated chicken. Cover with lid and let cook.
5. In another vessel heat about 5 tblsp ghee .... add the curry leaves and then the ground masala along with jaggery and 1 tsp salt. Fry the masala for 10-15 minutes or till the raw smell disappears. The masala is almost done when you see ghee floating on the top of the masala.
6. Now add in the cooked chicken and continue cooking on medium flame till the masala dries up and coats the chicken pieces well.
7. Garnish with curry leaves and serve hot as an appetizer or as a side dish with Ghee rice.
your recipes are so good.. looking forward for more.. trying chicken uruval right now
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