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Mysore Chicken Ghee Roast – When life gives you chicken, roast it with some generous amount of Ghee.
I was visiting Rajneesh and Prachi (the Singh’s) during our yearly reunion time in New Hampshire in 2016. This is a reunion we do every year at someone’s home around the USA and then drive together on a road trip cherishing our friendship. I love the couple and I always try to cook something new for them when we meet, I asked them about this dish and they said they had not tasted it before. So I decided to cook this one for them as you can cook this using basic ingredients that you can find in any body’s kitchen , saves a trip to the market. Also Rajneesh was beefing up working along with a personal trainer and I thought of spoiling his trainer’s plans a bit by serving him this dish which contained everything he should be avoiding while following a strict regime … :P. The color of this dish is the best thing about it, and the Mangalorean flavors are to die for. We all relished the dish, sharing the recipe with you all so that you can try it at your end too.
This page is dedicated to the Singh's .
Cuisine - Indian, Manglorean
Keywords- Chicken, Ghee Roast, Tasty, Cooking, Recipe
Prep:10 Mins.
Cooking : 40 Mins
Ingredients:
8 Red Chillis
1 Spoon of black pepper corn
1 Spoon of fenugreek seeds
1 Spoon of cumin seeds
1 Cardamom pod
1.5 spoons of Coriander seeds
3 cloves
1.5 lb of chicken pieces
1 bowl of Curd/Yoghurt
1 Spoon of Turmeric powder
1 Spoon of Kashmiri deghi mirch powder(chilli powder)
Lime juice – from one Fresh lime. 2 spoons.
5 garlic cloves
1 spoon tamarind paste
2 spoon of Ghee (clarified butter)
5 Curry leaves
½ spoon Jaggery
Salt to taste.
Fresh chopped cilantro leaves.
RECIPE :
1. Ghee Roast Spices – 8 Red Chillies, 1 Spoon each of black pepper corn, fenugreek seeds (methi) and cumin seeds , 1.5 spoons of Coriander seeds, 3 cloves.
2. Mix 1.5 lb of chicken pieces with Curd, Turmeric, Kashmiri deghi mirch , fresh lime juice (2 spoons) and marinate for 1-3 hours in a bowl.
3. Take the flat pan and dry roast the “Ghee Roast Spices” , please make sure you don’t burn any of those spices. This is of paramount importance, you can also roast them separately instead of doing it together to avoid burning them.
4. Now add these roasted spices in a Grinder , add 5 garlic cloves and some Tamarind paste into it and grind to make it a coarse paste. Keep this masala aside now.
5. Take a wok and pour some Ghee (clarified butter) on it along with 5 curry leaves. Please pour a generous amount of Ghee as its supposed to be a Ghee Roast 😊
6. Add the Ghee Roast masala paste created above in the pan when the Ghee is hot. Saute if for 2 minutes so that the masala gets mixed with the Ghee.
7. Add the chicken pieces into the wok, make sure you coat the masala on the chicken and start cooking.
8. Turn the pieces once in a while and stir at times. You need to cook till the Ghee starts separating out.
9. Add salt to taste, a little to half spoon crushed jaggery to cover up for spices.
10. When the chicken gets cooked, crush a cardamom pod and spread it on top of the dish and close the lid for the aroma to be contained in the wok.
11. Garnish with Coriander/Cilantro and serve this Hot Red colored dish.
Give it a try and let me know in the comments below .
The Singh's.