Chicken/ Poultry Dishes, Mangalorean Specialities
Chicken ghee roast
For Marination
Chicken: 1/2 no cut into large pieces
Thick curd:½ cup
White pepper powder:1 tsp
Turmeric powder:1/2 tsp
Lime Juice : 2tsps
Salt to taste
Kashmiri long red chillies : 4
Small dried red chillies : 3
Coriander seeds:3/4 tbsp
Fenugreek seeds :1/4 tsp
Cumin seeds :1 tsp
Fennel seeds or saunf: 1tsp
Garlic flakes: 3 large
Oil to fry
Pure Ghee: 3 tsps
Salt to taste
1. In a large bowl take marinade ingredients, mix well, then add the cleaned and slit chicken to it. Coat chicken well. Cover bowl with cling film. Keep in the fridge for 2-3 hours.
2. In a pan heat a mixture of 2 tsps ghee and 3 tsps oil (or if you feel like indulging use 2 tbsps of ghee instead of oil). When the oil is hot add the chicken pieces and fry for 5 mins on each side, allowing it to brown well. Then add 1 cup of water cover and allow it to cook on a medium flame till 3/4 done.
3. While the chicken is cooking prepare the spice paste. In a pan roast the spice paste/ masala ingredients in 1 tsp ghee in following order-sliced garlic first, then dried red chillies and coriander seeds, then add the rest. Roast together till fragrant.
4. Grind the roasted ingredients to a smooth paste with a little water. Once the chicken is almost 3/4 cooked add the spice paste to same pan in which the chicken is cooking, to the bottom of the pan in the center.
5. Let the spice paste fry in the oil in the bottom and centre of the pan for a couple of minutes before coating the chicken pieces in the ground and fried spice paste. Add another 1/2 cup water. Close the pan and let the chicken cook on a slow flame till done.
6. Check for salt , Garnish with onion rings, Squeeze over 2 tsps lemon juice, serve hot with thick greek yoghurt and steamed basmati rice.
- Enjoy !!
