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CHICKEN GHEE ROAST RECIPE | CHICKEN GHEE ROAST RESTAURANT STYLE | GHEE ROAST CHICKEN

Byamazingfoodstv


Chicken Ghee Roast Recipe | Chicken Ghee Roast Restaurant Style | Ghee Roast Chicken | Mangalorean Chicken Ghee Roast | Chicken Ghee Roast | Best Ghee Roast Chicken Recipe | Chicken Roast Recipe

Ingredients for Chicken Ghee Roast:

– Chicken, legs and thighs- 500 gms

Masala paste:
– Coriander Seeds- 1.5 tsp
– Cumin Seeds- 1 tsp
– Fennel Seeds- 1 tsp
– Black Peppercorns- 1.5 tsp
– Methi (Fenugreek) Seeds- a pinch (1/8 tsp)
– Dried Red Chillies- 4
– Kashmiri Chillies- 5
– Ginger, chopped- 1” piece
– Garlic cloves- 4-5
– Tamarind juice- 2 tbsp

For Marination:
– Turmeric Powder- 1/4 tsp
– Salt- 1.25 tsp
– Masala paste made above
– Whisked Curd/Yogurt- 3 tbsp
– Lemon Juice- 2 tsp

Other Ingredients:
– Ghee (Clarified Butter)- 4 tbsp
– Onion, fine chopped- 100 gms
– Jaggery powder- 2 tsp (Use a small piece if you don’t have powder. You can also add brown sugar if you don’t have jaggery)
– Curry Leaves- 15-20

Preparation:

– To make the Masala paste, take a pan and add the Coriander, Cumin, Fennel and Fenugreek seeds, Black Peppercorns and Red Chillies.
– Dry roast on low heat for 2 mins and add the Kashmiri Chillies. Give a mix and continue roasting on low heat for 1 min. Remove onto a plate and allow it to cool.
– Soak the tamarind (imli) in some water and take out the juice/pulp. In case using readymade tamarind pulp add very little, maybe very sour.
– Peel the ginger & garlic and chop the ginger.

– To make the paste, add the roasted spices, ginger and garlic in a grinder and coarse grind it. Now add the juice of tamarind and 5 tbsp of water and blend it into a smooth paste.
– Fine Chop the onion.

Process:

– Heat ghee in a pan and add the chopped onions. Fry on medium heat for 5-6 mins till translucent.
– Add the marinated chicken and fry on high heat for 5 mins.
– Now add the jaggery powder (or brown sugar) and give a mix.
– Roast the chicken on low heat for around 20-22 mins giving a mix every 5 mins so that it’s evenly roasted.
– Add the curry leaves, give a mix and simmer for around 2-3 mins.

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37 Comments

  1. I made this chicken dish today and it turned out awesome. The marinade paste was 👌all your recipes and quantities are spot on, every dish I’ve made following yr recipes hv turned out excellent, thank you 🙏

  24. I tried this and let me tell u my honest review. Though the spices are kind of south india style, this combination of spices would go well using vegetable oil like gingelly or coconut oil and not with ghee.
    Ghee has reduced its taste and flavours.
    I used maple syrup as sweetening instead of jaggery.

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