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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