I
learnt this recipe from my blogger friend Mavy Pereira. I saw this recipe on her page long back. Chicken ghee roast is the favourite dish of hubby and son sanju. This time I thought to
prepare Mavy’s recipe. On my hubby’s B’day. Thanks a lot for yummy and spicy recipe.
Ingredients
Chicken 1 kg (medium size
pieces)
Lemon
juice ½ lemon
Curd ½ cup
Turmeric
powder ½ tsp
Ghee ¼ cup
Curry
leaves few
Coriander
leaves 2 tbsp
Salt
to taste
Ingredients
need to be paste
Kashmiri
red chillies 10 to 15
Pepper
corns 1 tsp
Coriander
seeds 1 tbsp
Jeera ½ tsp
Methi
seeds ¼ tsp
Garlic 10 to 12 cloves
Tamarind marble
size
Method
Marinate
cut and cleaned chicken with lemon juice,
curd, turmeric powder and salt for 3 to 4 hours.
Mean
while, dry roast coriander seeds, cumin seeds, methi seeds, pepper corns till
nice aroma comes and becomes light brown.
Then add red chillies fry for 1
or 2 min in low flame. Grind this with tamarind and garlic with little water to
a thick fine paste.
Heat
non stick pan add half ghee, when it becomes
hot add marinated chicken pieces and cook till almost done.
Remove
chicken pieces and keep aside. To same pan add remaining ghee and the masala paste, fry till raw smell goes
and ghee separates from masala. Then add
cooked chicken pieces, curry leaves, salt and coriander leaves. Cook till the
chicken coat all masala and gravy
thickens. Mix well and turn off the gas.
Note: this is very spicy ...u can use oil also for
this recipe. If you prepare it from ghee
u get the real taste of Mangalorean chicken
ghee roast.
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