Chicken Ghee Roast – A Sinful Heaven

Posted: April 12, 2013 in Chicken, Kerala, South Indian
Tags: , , ,

chicken ghee roast

Truly admitting, I love Chicken in any form. At times when I became vegetarian for about 2 years, I missed chicken and was tempted to eat on lot of occasions. As a replacement to chicken, I had to satisfy myself with Paneer delicacies. Its probably the most sought after food by Vegetarians in India. But even best of Vegetarian recipes couldn’t stop me drooling over delicious recipes of chicken enjoyed by people around me. So in short my love for Chicken was never lost, it was indeed hidden somewhere deep in my stomach & thoughts. The dish I have tried today is categorized as one of the favorites in Mangalorian cuisine. I did not know about this fantastic Mangalorian preparation until I saw it in one of Indian cookery show and instantly thought of trying it. I have never tried the original one but was very happy the way it came out and now it has become one of my  favorite side dish or as starter. Ghee (Clarified Butter) Roast is said to be native to coastal Karnataka. The word ‘Roast’ loosely means braising rather than actually sticking the meat into an oven. The first step is to braise the chicken and then add spices into the same pot to cook slowly till it becomes tender. A more healthier version would be to reduce the quantity of ghee but I think the dish will miss that distinct ‘ghee roasted’ aroma and flavor. I would suggest indulging in this heavenly delicacy only occasionally. As always, the freshly grounded masala (spices) tastes lot better. I hope you like this recipe. Enjoy!!

Ingredients :-

Ghee (Clarified Butter) 1/2 cup
Chicken, dried and cut in bite size
1 kg
Thick Yogurt/Curd
1/2 cup
Turmeric Powder
1/2 teaspoon
Lemon Juice
1 tablespoon
Jaggery/Sugar (Optional)
2 tablespoon
Curry Leaves
10-12
Kashmiri Red Chillies
15-20
Small Red Chillies 7-8
Black Peppercorns
7-8
Coriander Seeds 1 1/2 tablespoon
Cumin Seeds 1/2 tablespoon
Fenugreek Seeds 1/2 teaspoon
Cloves 4
Garlic cloves 12-16
Tamarind paste 1 1/2 tablepoon
Salt to taste
Fresh Cilantro Leaves, Finely chopped
1-2 tablespoons

Method :-

  • Marinate the chicken with curd, turmeric powder, lemon juice,  1/2 tsp of salt for a minimum of 3-4 hrs or overnight in the refrigerator. I marinated it for overnight.
  • Heat a pan and dry roast the red chilies on low flame for 2 mts. Keep in mind that it should not burn otherwise it will spoil the dish. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from the heat and let it cool.
  • Grind the red chillies and spices along with garlic and tamarind to make a fine paste. This is your ground spice/masala.
  • Heat a big pan with 1/4 cup of ghee and fry the marinated chicken until it gets almost cooked, but not fully cooked.
  • Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
  • To the same pan add the remaining ghee and fry the ground spice/masala paste for 5 to 8 minutes over medium flame, or until the spice/masala starts leaving ghee on the sides. Make sure not to burn the spice/masala mixture while doing this process.
  • Add the fried chicken pieces and mix well. Add the left over liquid,curry leaves and jaggery/sugar and cook on medium flame for 5 minutes. Add salt to taste. Remember that marinated chicken already had salt added in it. So add salt accordingly.
  • Reduce the flame and cover the chicken with lid. Cook the chicken till the spices/masala dries up and there is thick coating of spice/masala on chicken pieces. This will take approximately 8-10 minutes on medium flame.
  • Remove lid, roast the chicken for 2-3 minutes. Turn off flame, remove onto a serving bowl.
  • Finally garnish the chicken with chopped cilantro leaves and serve immediately.

IMG_0227

Notes :-

  • Kashmiri Red chillies are not spicy at all. So you may go easy with the quantity of Kashmiri chillies. Also the small chillies are hot in taste so add according to your taste.
  • Adding sugar/jaggery suppresses the hotness of the dish.
  • Ghee gives extraordinary flavor to this dish but if you think its heavy on your calorie count then you can decrease the quantity of ghee and add some olive oil instead.
  • Any part of chicken goes well with this dish but it will taste best if made with chicken in bone.
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Comments
  1. Liz says:

    Thanks for liking the winter soup. I love ghee, I don’t see much of it in Canada though. Have a great week.

    • singhsupriya says:

      You can find ghee(clarified batted) in Indian/Asian store..I make that @ home with unsalted sweet butter..

      • Liz says:

        I must look for some. I am missing ghee, I love it for some foods. It gives a unique taste that is not the same with other oils. I shall try indian stores, maybe in Toronto.

      • singhsupriya says:

        You can even make Ghee/Clarified butter from unsalted butter the way I do. You can Google it. Its much cheaper than what you will get from a store..

      • Liz says:

        I shall google and see how to make it. That sounds interesting. Thanks for the tip!

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