Menu

Chicken Ghee Roast

  • Details
  • Leave a Comment

 

 

A lot has happened since my last post. Packing, moving, unpacking, settling down….Frequent relocations can be such a nightmare. After relocating the fourth time in the last 4 years, I finally had to give an ultimatum to J. No more moves for another 3 years at least. Now all I can do is to keep my fingers crossed. It’s been more than 3 weeks in the new place and there’s still so much left to do. Meanwhile, the blog underwent a makeover. Hope you liked the new look 🙂

Yesterday was our anniversary. As we just got back from a trip to Kothagiri, we were busy trying to settle back. It was only by evening that I realised that I needed to prepare something special for dinner. It’s been a while that I have been thinking of making Chicken Ghee Roast, a Mangalore speciality. The first time I had it was during my college days, with Neer Dosa, another Mangalore special. The recipe I referred to is from Cooking my way, but with a few minor changes. The result was amazing. My boys absolutely loved this fiery chicken roast that they wiped the plates clean.

Print Recipe
Chicken Ghee Roast
A lot has happened since my last post. Packing, moving, unpacking, settling down....Frequent relocations can be such a nightmare. After relocating the fourth time in the last 4 years, I finally had to give an ultimatum to J. No more moves for another 3 years at least. Now all I can do is to keep my
Course Side dish
Cuisine South Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Marination
To be Roasted and Ground
Course Side dish
Cuisine South Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Marination
To be Roasted and Ground
Instructions
  1. Take a bowl. Add all the ingredients meant for marination into the bowl, along with the chicken pieces. Mix well, making sure that the marinade coats the chicken well. Ideally, let this marinate for a couple of hours. If you don't have much time, let it rest for 30 minutes.
  2. Heat ghee in a pan.
  3. Tip in all the ingredients meant for roasting.
  4. Fry on low heat, till a wonderful aroma wafts and the spices turn a shade darker.
  5. Switch off heat and allow to cool.
  6. Grind the mixture to a fine paste.
  7. Heat ghee in a pan. Add the ground mixture into it and saute for a minute.
  8. Add the marinated chicken along with the marinade into it. Mix well.
  9. Add the tamarind paste, diluted with 1/2 cup water. Give a nice stir. Cover and cook on low heat, till the chicken is cooked through.
  10. Remove the lid and increase the heat. Once you get the desired consistency, switch off heat.
  11. Serve hot with Roti, Kerala Porotta, Dosa or Rice.
Share this Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: