Delicious Chicken Ghee Roast Recipe
Chicken Ghee Roast is a delectable dish that hails from the coastal region of Mangalore, India. Known for its rich flavors and aromatic spices, this dish is a true treat for the taste buds. Let's dive into the step-by-step process of making this delicious Chicken Ghee Roast at home
Famous for its delicious cuisine, Mangalore, a coastal city in Karnataka, India, is the birthplace of chicken ghee roast. This dish is well known for its strong flavors and tantalizingly aromatic spices. Chicken pieces that are tender are marinated in a flavorful mixture of yogurt, lemon juice, and a homemade spice paste made with cumin, coriander seeds, and roasted red chilies, among other traditional spices. The slow cooking of the marinated chicken in ghee creates a magical effect that gives each bite a rich, buttery flavor with a hint of smokiness. Caramelized onions, tart tomato puree, and the comforting flavors of ginger-garlic paste all contribute to the dish's improvement. A culinary adventure that takes you to the lively kitchens of coastal India, where every bite is a celebration of taste and tradition, is what Chicken Ghee Roast is all about.
Chicken Ghee Roast is perfect for special occasions or a weekend family meal. Its rich, spicy, and aromatic profile will leave everyone asking for seconds. Enjoy this authentic taste of Mangalore at home!
- 500 chicken (cut into pieces)
- 2 yogurt
- 1 lemon juice
- Salt to taste
- 2 dry red chilies
- 1 coriander seeds
- 1 cumin seeds
- 1 fennel seeds
- 1/2 black peppercorns
- 1/4 fenugreek seeds
- 1/2 turmeric powder
- 1/2 garam masala
- 6 6-8 cloves
- 1 -inch ginger
- 1 tamarind pulp
- Water (as needed)
- 3 ghee (clarified butter)
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 1 ginger-garlic paste
- Fresh coriander leaves (for garnish)
- Prepare the Spice Paste
- Begin by dry roasting the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a pan over medium heat. Roast until they release a fragrant aroma, then set aside to cool.
- Once cooled, grind the roasted spices along with garlic, ginger, tamarind pulp, turmeric powder, and garam masala into a smooth paste using a little wate
- Marinate the Chicken
In a large bowl, mix the chicken pieces with the prepared spice paste, yogurt, lemon juice, and salt. Ensure the chicken is well-coated with the marinade. Let it marinate for at least 1 hour for the flavors to meld (marinating overnight in the refrigerator will yield the best results).
- Cook the Chicken
- Heat the ghee in a large pan or skillet over medium heat.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
- Stir in the tomato puree and cook until the oil starts to separate from the mixture.
- Add the marinated chicken along with any remaining marinade. Cook on high heat for 5-7 minutes, stirring occasionally to ensure the chicken does not stick to the pan.
- Reduce the heat to medium-low, cover the pan, and let the chicken cook until tender and the ghee starts to separate from the gravy. This should take about 20–25 minutes. Stir occasionally to prevent burning.
- Garnish and Serve
- Once the chicken is cooked through and the gravy has thickened to your desired consistency, garnish with fresh coriander leaves.
- Serve hot with steamed rice, roti, or naan
Tips for the Perfect Chicken Ghee Roast
- For a more intense flavor, marinate the chicken overnight.
- Adjust the number of dry red chilies based on your spice tolerance.
- Using homemade ghee can enhance the dish's rich flavor