Hello. Again I had to take a short break from blogging. Not that I wanted but I was caught in lots of work and sickness that I just couldn’t manage to write up a post. But it didn’t mean I was away from kitchen. For daily updates and stories do follow me on Instagram. I go by the name “Yeleena Thomas Foodie”.
So today’s recipe is Mangalorean Chicken Ghee Roast. It is by a lovely lady who blogs at The Big Sweet Tooth. I get easily bored with one type of preparation. I still know homes where all the same dishes are continuing from many years. Not that it is wrong but it is not my cup of tea. I need variation. One ingredient can be prepared in many ways. And I love to explore that. Hence I tried Rafeeda’s recipe and it turned out to be wonderful. I just tweaked the recipe a little bit according to ingredients I had at hand and the taste.
Do try this recipe when you have guests at home. Or when you are bored of your regular chicken curry.
- 6 tsp ghee, separated
- Tamarind Paste – 1 tblspn
- 1 tsp sugar (if required)
- Salt to taste
- FOR MARINATION:
- 1 kg chicken, cut into small pieces
- ½ cup yogurt
- 1 tsp chilli powder
- 1 tsp Kashmiri chilli powder
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- ½ tsp pepper powder
- ¼ tsp turmeric powder
- Salt to taste
- FOR ROASTING:
- 4 Kashmiri chilli
- 4 round dried chilli
- 2 tbsp coriander seeds
- 1 whole bulb garlic, peeled
- 1 inch pc ginger
- 1 tbsp fennel seeds
- ¼ tsp cumin seeds
- ⅛ tsp fenugreek seeds
- 1 inch cinnamon stick
- 4 cloves
- Marinate the chicken with the marination paste and set aside for at least half an hour.
- Heat a tsp of ghee and add all the “for roasting” ingredients. Roast for a few minutes till a nice smell comes.
- Add ½ cup of water and boil till the chillies become soft. Allow to cool.
- Add tamarind paste into the roasted mixture and grind into a smooth paste.
- In a wide saucepan, add the chicken along with the marinade and cook till it is almost done.
- Meanwhile, in another saucepan, heat the remaining ghee. Add the paste and cook till the ghee floats up. Keep sauteing to avoid sticking at the bottom.
- Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens. Adjust the salt. In case sour, add a pinch of sugar to adjust.
- Garnish with coriander leaves and serve hot.
Enjoy. Till we meet next time eat healthy and smile a lot.