CHICKEN GHEE ROAST

Hello Friends, today I am going to share a lovely recipe, i.e. Chicken Ghee Roast. Normally we use to prepare different types of chicken gravy, but this recipe is totally different. Basically this is a Mangalorean Chicken recipe. Place of origin is Kundapur, a small town, close to Mangalore. The most important part of this recipe is marination. You have to cook the whole process in medium low flame. All you need to make perfect Chicken Ghee Roast is patience. You can serve this delicious dish along with Ghee rice or parathas. Let's check out the recipe -

Ingredients

• Chicken, on bone - 1 kg
• Hung curd - 1 cup
• Cashew nuts - 10
• Almonds - 8
• Onion paste - 2 tsp
• Ginger- garlic paste - 1 tsp
• Green chillies - 4
• Beresta (fried onion) - 1 cup
• Kashmiri red chilli - 4
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Fennel seeds - 1 tsp
• Cinnamon stick - 1 inch
• Black cardamom - 2
• Bay leaf - 2
• Dry red chilli - 1
• Dry fenugreek leaves - 2 tsp
• Garam masala powder - 1 and 1/2 tsp
• Lemon juice - 2 tsp
• Tomato ketchup - 2 tsp
• Milk - 1 cup
• Salt - to taste
• Sugar - to taste
• Ghee - as required

Method 

First Step - Make the Masala 

In a blender, add the cashew nuts, almonds and green chillies. Add some water and make a fine smooth paste. Keep aside. 

Put a tawa on the flame. Add the coriander seeds and dry roast. After a few secs, add cumin seeds, fennel seeds and kashmiri red chilli. Dry roast. It will leave a nice aroma. Take it out & make it completely cool. Put these ingredients in a blender and grind it to fine powder. Keep aside. 

Second Step - Marination 

In a mixing bowl, take curd. Whisk it until it becomes smooth and lumps free. Add tomato ketchup, onion paste, grinded masala powder, cashew- almond paste, 1 tsp fenugreek leaves and half of the beresta. Add salt. Give it a nice mix. Add the chicken pieces to it. Now put the lemon juice and mix well. Keep the marinated chicken for at least 2 hrs. 

Third Step - Cooking 

Put a heavy bottom pan on the flame. Add 2 tsp ghee. Add the bay leaf, black cardamom, dry red chilli and cinnamon stick. After a few secs, add the ginger-garlic paste. Once the raw smell goes away, add the dry fenugreek leaves. Add the marinated chicken to it. Cover and cook for 15 mins in medium low flame. In between stir well, else it will catch the bottom. Once it becomes dry, add thd milk, sugar and garam masala powder. Give it a nice mix. Cover and cook for another 20 to 25 mins. Once the chicken are completely cooked and it becomes nice and dry, add the beresta & serve hot. Enjoy with parathas or ghee rice.