In a mixing bowl, add the diced chicken. Marinate the chicken with turmeric powder, lemon juice, and yogurt. In a pan, add ghee and curry leaves.
In a pan, dry roast coriander seeds, cumin seeds, black peppercorns, methi, and dried red chili. Roast it till turns aromatic.
Let the spices cool down. In a mixer, grind the spices along with garlic cloves, tamarind juice, and water.
Add in the smooth ground paste and roast the masala on medium flame.
Add in some salt and roast the masala till it releases the ghee.
Add the marinated chicken to the masala and cook it till the chicken is cooked well.
Chicken ghee roast is now ready.
Ingredients
Directions
In a mixing bowl, add the diced chicken. Marinate the chicken with turmeric powder, lemon juice, and yogurt. In a pan, add ghee and curry leaves.
In a pan, dry roast coriander seeds, cumin seeds, black peppercorns, methi, and dried red chili. Roast it till turns aromatic.
Let the spices cool down. In a mixer, grind the spices along with garlic cloves, tamarind juice, and water.
Add in the smooth ground paste and roast the masala on medium flame.
Add in some salt and roast the masala till it releases the ghee.
Add the marinated chicken to the masala and cook it till the chicken is cooked well.
Chicken ghee roast is now ready.
Notes
The marinade typically includes a blend of spices such as red chili powder, coriander powder, cumin powder, turmeric powder, ginger-garlic paste, and yogurt. The chicken is marinated for several hours to allow the flavors to penetrate the meat. After marination, the chicken is cooked in a pan with ghee, which gives it a rich, buttery flavor and helps to seal in the juices.
Chicken ghee roast is usually served as a main course with neer dosa, appam, rice, or roti. It’s a very popular dish in Mangalorean and other coastal regions of Karnataka. The dish is known for its rich, creamy, and spicy flavors, which makes it a perfect dish for those who love bold flavors.
Traditionally the dish is made with chicken on the bone, but you can also make it with boneless chicken.
FAQs
Q: How long should I marinate the chicken for chicken ghee roast?
A: It is recommended to marinate the chicken for at least 2 hours, but overnight marination will yield the best results.
Q: Can I use butter instead of ghee for chicken ghee roast?
A: Ghee is traditionally used for this dish, as it imparts a unique and rich flavor. However, butter can be used as a substitute if ghee is not available.
Q: Can I add other vegetables to the chicken ghee roast?
A: Yes, you can add vegetables such as bell peppers, onions, and tomatoes to the dish. These can be added to the marinade or added to the pan with the chicken during cooking.
Q: Can I make chicken ghee roast in a slow cooker?
A: Yes, you can make chicken ghee roast in a slow cooker by adding the marinated chicken and other ingredients to the slow cooker and cooking on low heat for several hours.
Q: How can I make sure the chicken is cooked through?
A: The best way to ensure that the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C) before it is safe to eat.
Q: How can I serve chicken ghee roast?
A: Chicken ghee roast is typically served with neer dosa or Appam, but it can also be served with other types of bread.