Chicken Ghee Roast
Buttery spicy and delicious Managalorean cuisine chicken dish
– Sugar – 11/2 tsp
– Curry leaves – 5 to 6 for garnishing
For Spice Paste
For Spice Paste
– Fenugreek Seeda (methi) – 1/2 tsp
- Wash chicken pieces well. Marinate it with curd, lemon juice, red chilli powder and little salt. Refrigerate for 2-3 hours (I did it for one hour).
- In a flat pan, dry roast red chillies on medium flame for 4-5 minutes. Keep aside to cool.
- In the same pan, take 1 tsp ghee and roast corriander seeds, cumin seeds, black peppercorns on low flame for 4-5 minutes (make sure not to burn these spices). Keep aside and allow to cool.
- Grind the roasted spices, red chillies, garlic flakes and tamarind together with 2 tbsp water to form a fine paste. Add little more water if paste is still too dry and difficult to grind.
- In a non-stick pan, heat 2 tbsp ghee, add chicken pieces and cook covered on medium to high flame until chicken is almost cooked (it took around 8-10 minutes). Transfer the chicken pieces to another vessel and released juices / liquid to a separate bowl.
- In the same pan, add remaining ghee, add ground spices and saute on medium flame for 5 minutes until ghee leaves the sides of the pan.
- Add to it cooked chicken and reserved juice / liquid from the bowl. Add salt to taste. Saute well for 3-4 minutes. Make sure that all the chicken pieces mix well with spices.
- Add sugar and mix.
- Cook for 10 minutes on low to medium flame until chicken is cooked, juices are almost dried up and all chicken pieces are coated well with masala.
- Remove in a bowl. Garnish with curry leaves.
- Serve with white rice, ghee rice or Neer Dosa