Wednesday, 20 June 2012

Chicken Ghee Roast

When thinking of Mangalore non vegetarian cuisine, the first thing that comes to my mind is "Chicken Ghee Roast".
This starter is one of the most famous Chicken Starter in the Mangalore region.
Its one of the most tastiest starter, easy to make, but yes completely cooked in ghee so I make it maybe once a month only.
However this is another indulgence one should give into while visiting Mangalore and surrounding places.
There are lot of restaurants both big and small which serve this delicacy.
This dish is so popular now that it is served in most speciality restaurants not just in Mangalore but also in other cities.
Its a very easy to make starter, so trying making it at home, am sure you will love it.

Serves 3
Chicken (cut to medium pieces) - 1/2 kg or 500 gms
Lemon - juice of 1/2 

Curds/yogurt - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Long red chillies (kashmiri or byadgi) - 10
Small red chillies - 4 ( Optional)
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/4 tsp
Peppercorns - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic flakes - 6
Tamarind juice or pulp - 1 tbsp 
Ghee - 1/2 cup

Marinate chicken in yogurt/curds, salt , turmeric powder and lemon juice. Refrigerate for 4 hours or more.
Meanwhile roast long and small red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.
Place a heavy bottomed pan on medium heat and add half the quantity of ghee, when ghee is hot add all the marinated chicken and cook till almost done. 
Now to this chicken, add the remaining ghee and add the ground masala paste, fry till ghee begins to separate and the masala sticks to the chicken.
Serve hot.

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