When i joined my current company 4 years ago, found the best buddies. Fridays used to be a "No Dabba day". Our usual hang out for lunch would be the mall close to our office. Ghuru, one of my colleague was sooo fond of this Ghee Roast(Mushroom , as he was a veggie) . Not sure, how that tasted(Veggies have this option). Every week, he used to just buy Mushroom Ghee roast and Neer dosa. This made me always think of trying this dish. This was really yum with Chicken..
Here, you go my version of Mangalore style "Chicken Ghee Roast" . This goes well with Phulka, Chapathi, Neer Dosa or the regular dosa.
Ingredients:
Chicken : 1 Kg
Dry Red Chillies: 10
Menthi Seeds: 1 tsp
Jeera : 1 tsp
Pepper : 1 tsp
Dhaniya : 2 tsp
Garlic: 5 cloves
Ginger : 2 inches
Tamarind: little
Curry Leaves: 10- 12 strands
Curd : 1 small cup
Ghee: 3- 4Tbsp
Turmeric Powder: 1/2 tsp
Salt as per taste:
Method:
Wash Chicken thoroughly.
Mix Chicken, 1/2 tsp salt , turmeric powder, curd and let it rest for 1 hr.
Masala :
Dry roast Dry chillies, methi,jeera, pepper, dhaniya.
Once it cools grind them to a smooth paste along with ginger, garlic, tamarind.
Dont add water.
Heat Ghee in a bowl, add chicken(without the curd mixture) with little salt. Let it cook well.
Keep the curd mix aside.
Once the chicken cooks, keep that aside leaving the ghee in the same kadai.
Pour the masala in the left over ghee and let it cook for 5 mins. Now add the cooked chicken, curd left over , curry leaves and cook for 20 mins on low flame with lid closed.
Here, you go my version of Mangalore style "Chicken Ghee Roast" . This goes well with Phulka, Chapathi, Neer Dosa or the regular dosa.
Ingredients:
Chicken : 1 Kg
Dry Red Chillies: 10
Menthi Seeds: 1 tsp
Jeera : 1 tsp
Pepper : 1 tsp
Dhaniya : 2 tsp
Garlic: 5 cloves
Ginger : 2 inches
Tamarind: little
Curry Leaves: 10- 12 strands
Curd : 1 small cup
Ghee: 3- 4Tbsp
Turmeric Powder: 1/2 tsp
Salt as per taste:
Method:
Wash Chicken thoroughly.
Mix Chicken, 1/2 tsp salt , turmeric powder, curd and let it rest for 1 hr.
Masala :
Dry roast Dry chillies, methi,jeera, pepper, dhaniya.
Once it cools grind them to a smooth paste along with ginger, garlic, tamarind.
Dont add water.
Heat Ghee in a bowl, add chicken(without the curd mixture) with little salt. Let it cook well.
Keep the curd mix aside.
Once the chicken cooks, keep that aside leaving the ghee in the same kadai.
Pour the masala in the left over ghee and let it cook for 5 mins. Now add the cooked chicken, curd left over , curry leaves and cook for 20 mins on low flame with lid closed.
