Each and every part of the country has its own variation of authentic curry that’s true to its Indian roots yet unbelievably unique. To be exact, familiar spices and flavors are brought together in unfamiliar ways to create dishes that are totally different from each other. For me, a good curry is all about punchy flavors and intoxicating aromas. Without a doubt, this chicken ghee roast is a feast for the senses – spicy, aromatic, and delicious all at once. The truth is a good chicken curry always make a great side dish. Don’t you agree? And that’s the very reason why I made this chicken dish – to serve with neer dosa, thin crepes made with rice flour. Seriously, a delicious classic combo. It’s a must try. And yes, I’ll share the recipe with you soon. I promise. This chicken ghee roast recipe is obviously it’s authentic version. I mean, there are no store bought spice masala involved in this recipe. We’re going to make everything from scratch, and I’m pretty sure you’ll love it. We’re talking about coriander seeds, red chilies, whole peppercorns, cumin seeds. Fresh ingredients for maximum flavor. Start by roasting all the dry spices over low flame. Once cooled, grind to a fine paste along with garlic cloves and tamarind water. The aroma of this spice paste is totally out of this world. Ok now, we’ll marinate chicken with ground turmeric, yogurt and lemon juice. Keep this in the refrigerator for one hour or overnight if possible. Next up, we’ll cook the marinated chicken in ghee until they’re browned on all sides. Remove the chicken from the pan, and add more ghee to the same pan. You know, this chicken ghee roast recipe is all about the amazing flavor and aroma of ghee. So forget about calories and cook in plenty of ghee. Sauté the ground masala paste in ghee which is literally going to make this chicken recipe more flavorful. Add jaggery, cooked chicken and sauce to the pan. Now we’ll cook the chicken over low flame until they are cooked through. The chicken pieces will absorb all the flavors from the masala mix. Drool worthy, right? Once the chicken is cooked, garnish with curry leaves. This chicken recipe brings you a combination of different flavours – tangy tamarind, spicy masala and sweet jaggery. And that’s one amazing chicken ghee roast recipe you must definitely add to your recipe repertoire.
More Chicken recipes:
Tawa Chicken Butter Chicken Chettinad Pepper Chicken Roast Malabar Chicken Curry Kashmiri Chicken Curry Capsicum Chicken Curry Chicken Curry -Restaurant Style Chicken Korma Chicken Vindaloo Chicken Tikka Masala Chicken Jalfrezi Chicken Karahi or Kadai Chicken Ginger Chicken Chicken Lollipop
Yield: 4 Chicken Ghee Roast | Video Print Served with neer dosa (rice flour crepes) or ghee rice, this beautiful chicken ghee roast is guaranteed to be a family favorite Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Ingredients Tamarind water: 1 lemon sized ball of tamarind Water Masala: 15 dried red chilies 1 tbsp coriander seeds 2 tsp cumin seeds 1 tbsp black peppercorns 1 tsp fenugreek seeds 4 garlic cloves (or 1 tbsp minced garlic) Tamarind water Marinate chicken: 1 kg chicken, cut into medium sized pieces 1/2 tsp ground turmeric (turmeric powder) Juice of 1 lemon 1/4 cup yogurt Salt to taste Chicken ghee roast: 6 tbsp ghee 2 tsp grated jaggery (or you can use brown sugar) Salt to taste Curry leaves, to garnish Instructions Place tamarind in a bowl and cover with water. Let it soak for 10 minutes. Drain. Discard the hard bits. Set aside.To make the masala, dry roast red chilies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in a frying pan over low flame. Let it cool. Place in a grinder along with garlic cloves and tamarind water. Process until smooth. Add a little water if needed. Set aside.Marinate chicken with ground turmeric, lemon juice and yogurt. Season with salt. Cover and refrigerate for 30 minutes or overnight if possible.Heat 3 tbsp ghee in a heavy bottomed pan. Add chicken. Cook for 20 minutes until browned on all sides. Transfer chicken and sauce to a plate.Add 3 tbsp ghee to the same pan over medium- high heat. Add ground paste. Sauté for 4-5 minutes or until oil separates. Pour in the reserved sauce. Add jaggery and fried chicken. Season with salt. Stir, cover with lid, and cook over low flame for 10 minutes or until chicken is cooked through.Garnish with curry leaves. Notes - Serve chicken ghee roast with neer dosa, ghee rice or white rice- Do not add water while cooking. If chicken starts to stick to the base of the pan, sprinkle a little water on top. Make sure you cook chicken over low flame.- If jaggery is not available, substitute with brown sugar- Replace chicken with mutton, prawns, crab or egg if you like- For a vegetarian option of the recipe, substitute chicken with mushrooms or paneer Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 674Total Fat 53gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 27gCholesterol 285mgSodium 217mgCarbohydrates 63gFiber 8gSugar 36gProtein 67g © Nish Kitchen Cuisine: Indian / Category: Chicken Dishes Like this chicken ghee roast (Mangalorean chicken curry) recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram and YouTube. Hungry for more? Check out these recipes:
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- Serve chicken ghee roast with neer dosa, ghee rice or white rice- Do not add water while cooking. If chicken starts to stick to the base of the pan, sprinkle a little water on top. Make sure you cook chicken over low flame.- If jaggery is not available, substitute with brown sugar- Replace chicken with mutton, prawns, crab or egg if you like- For a vegetarian option of the recipe, substitute chicken with mushrooms or paneer
