Chicken Ghee Roast...


Mangalorean Chicken Ghee Roast

The name itself is a appetizer. Its a mangalorean dish. Mangalorean cuisine is a part of south indian cuisine. The dishes are mainly prepared with coconut, chilies and curry leave. Its all about aroma and color. The ingredients are few and simple. The dish is spicy, tangy accompanied with white steamed rice. Enjoy this hot chicken ghee roast on a rainy day.
Ingredients:
chicken 1 lb. 
Kashmiris chili powder - 2 tsp. or reduce according to taste. 
coriander seeds - 1 tsp
cumin seeds - 1 tsp. 
fenugreek seeds - 1 tsp. 
tamrind extract 1 tbsp. 
ghee 2 tbsp.
ginger garlic paste 1 tsp
curry leaves handful. 

Recipe
Dry roast coriander, cumin and fenugreek seeds. 
Blend chili powder, roasted cumin, coriander and fenugreek seeds, ginger and garlic paste. 
Marinate the chicken in the blended paste for 1 -4 hours or over night(refrigerate). 
cook the chicken by adding half a cup of water and salt to taste. 
when the chicken is all the way cooked add tamarind paste.
Cook for 10 min. 
Heat ghee in a pan and add curry leaves. 
Add the ghee to the chicken and cook on medium high to get the chicken roasted with masalas and coated with ghee.

Simple and spicy. Enjoy with hot steamed rice.




1 comments:

  1. The aroma of ghee must be wafting through the kitchen.. love the roast!

    ReplyDelete

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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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