Chicken ghee roast also known as Mangalorean ghee roast is a chicken
dish made with ghee and roasted spice mix. This dish is spicy and mildly sweet.
This dish is best with some kulchas, it goes amazing even with ghee rice. Give
this recipe a try and let me know in the comments how it turned out.
INGREDIENTS:
For the spice paste:
*Kashmiri red chillies- 5 nos
*Coriander seeds- 1 tbsp
*Jeera- 1 tbsp
*Black peppercorns- 1 tbsp
*Fennel seeds- 1 tbsp
*Methi seeds- 1 tsp
*Cloves- 5 nos
*Garlic cloves- 5 nos
*Tamarind paste- 2 tbsp
*Turmeric powder-1 tsp
*Lemon juice- ½ tsp
For the gravy:
*Oil- 2 tbsp
*Onion- 2 {finely sliced}
*Tomato- 2 {finely sliced}
*Salt- to taste
*Grated jaggery- 1 tbsp
*Chilli powder- 1 tsp
*Whole chicken- 750 gm {washed and cut}
*Ghee- 3 tbsp
*Curry leaves- 1 sprig
PROCEDURE:
*Set a pan on medium flame, add the whole spices and roast them for 3-4
mins. Remove it in a separate bowl.
*Cool down the roasted spices and transfer into a jar along with the
other ingredients for paste and grind it into a semi thick paste.
*Set a pan on medium heat, add oil, onions and cook until translucent.
*Now add tomatoes and cook till mushy.
*Add salt, chilli powder and chicken. Roast for some time.
*Now add the spice masala and jaggery and mix well.
*Add some water for cooking and cook for 12-15 mins.
*Now the masala has reduced and the oil has separated. Check if the
chicken is cooked.
*Check for seasoning.
*Cover and let it simmer.
*Meanwhile, heat a small pan, add ghee.
*When the oil is piping hot, add curry leaves and let it splutter and
let it get crispy.
*Pour it into the simmering chicken and cover immediately.
*Switch off the flame. Let it rest for 5 mins.
*Serve hot along with some kulchas.
