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Manglorean Chicken Ghee Roast

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Ingredients

For Marination
Chicken 1/2 kg cut into large pieces
Thick curd ½ cup
White pepper powder 1 tsp
Turmeric powder 1/2 tsp
Lime Juice 2tsp
Salt to taste
For Roasting and Grinding (Spice Paste/ Ghee Roast Masala)
Kashmiri Long red chilies 4
Dried red chilies 3- Small
Coriander seeds 3/4 tbsp
Fenugreek seeds 1/4 tsp
Cumin seeds 1 tsp
Fennel seeds or saunf 1tsp
Large Garlic flakes 4
Oil to fry
Pure Ghee 3 tsp
Salt as per taste

Manglorean Chicken Ghee Roast

  • Medium

Ingredients

  • For Marination

  • For Roasting and Grinding (Spice Paste/ Ghee Roast Masala)

Directions

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The combination of rich South Indian spices with an unmistakable flavor of Ghee or butter roasted with the chicken is a refresher for your taste buds. This whole chicken recipe from Mangalore is not a dish for the faint-hearts of course. This is a hot dish and can go hotter as per your preference.

Steps

1
Done

Step 1

Take a large bowl for the marinade. Mix the ingredients well and then take the cleaned chicken and drop the chicken pieces into it. Cover the bowl with cling film and refrigerate for 2-3 hours.

2
Done

Step 2

Take a pan and put to heat. Pour in it a mixture of ghee and oil.

3
Done

Step 3

Once the oil ghee mixture is hot, slowly add the chicken pieces to it and fry for 5 minutes on each side. Fry till its brown on each side. Now add a cup of water and cook it covered at medium flame till it is 3/4th cooked.

4
Done

Step 4

In the meanwhile prepare the spice paste.

5
Done

Step 5

Take a pan and roast the spice or masala ingredients in the ghee in a particular order like garlic, dried red chilies, coriander seeds, and then the rest. Roast the ingredients till the fragrant starts coming out.

6
Done

Step 6

Make a smooth paste of the roasted ingredients in a grinder by adding little water to it. Once the chicken is cooked, add the spice paste in the pan at the bottom and center of the pan.

7
Done

Step 7

Add some extra oil to the spice paste is frying at the bottom and let it fry for some more time before you coat the chicken pieces with it.

8
Done

Step 8

Towards the end add ½ cup of water and cook with the pan closed on slow flame.

9
Done

Step 9

Squeeze some lemon juice and serve the dish hot with basmati rice.

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