Chicken Ghee Roast. Chicken ghee roast is a very popular Mangalorean dish and is an absolute delight to eat. Pair it with Neer Dosa or Appam and it makes for an awesome meal. And if you can't, serve the Chicken Ghee Roast with sambhar and ghee rice for a lovely weekend brunch.

This recipe is originated from Kundapur a small town nearby Mangalore. This Chicken Ghee Roast is a pan-fried dry curry. This Mangalorean chicken ghee roast goes well with neer dosa and also can be had with rice or roti. You can have Chicken Ghee Roast using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Ghee Roast

Prepare 4 kg of chicken.
Prepare 3 Tablespoons of ghee.
You need 3 of Big Onions sliced -.
Prepare Leaves of Chopped Coriander.
Prepare of Salt.
It's of Ingredients for Marinates Chicken.
It's 1 cup of Yogurt.
It's 2 Tablespoons of Lime Juice.
Prepare 2 Teaspoon of Turmeric Powder.
You need of Salt as required.
Prepare of Ingredients Part B (Roast and Grind it to a paste).
You need 15-16 of Dry Chillies.
You need 1 Tablespoon of BlackPepper.
You need 1 Tablespoon of Coriander Seeds.
It's 1 Tablespoon of Cumin Seeds.
You need 1 Tablespoon of Fenugreek Seeds.
Prepare 3 Tablespoon of Lemon Juice.
You need 10-12 of Garlic Cloves.
It's of Ginger.
Prepare of Water - if needed.

Dry roasted ground spices are marinated along. Chicken Ghee Roast has nothing to do with an oven, but 'roast' is a term that is used quite loosely in the south of India to describe a dry dish which uses more of a braising technique. The ghee adds huge amounts of flavor to this dish which is simply finger-licking awesome. A Mangalorean delicacy, Chicken Ghee Roast, is a classic recipe among South Indian chicken dishes.

Chicken Ghee Roast step by step

Cut the chicken into medium size pieces, wash & drain it. Marinate it with the ingredients mentioned under 'For the marinate’ and let it for 2 to 3 hours or more (I marinated it for 1 hour).
Heat a non stick pan & dry roast the chillies, pepper, fenugreek, coriander & cumin seeds. Using a little water grind all these ingredients along with the ginger-garlic.
& lemon juice to a fine paste. Retain the masala from the grinder..
Heat 3 Tblspn of ghee in a wide thick nonstick pan and add onions and saute..
In the same pan add the masala paste and mix it well and let it till the raw smell vanishes and the oil leaves the sides of the pan..
Add the marinated chicken pieces & salt to taste. Cook on a medium high flame till the chicken cooks well..
Garnish with onions & chopped coriander leaves & turn off the flame. Serve hot as a side dish with rice..

Its origins go back to a small town, Kundapur, close to Mangalore. You will find this exotic chicken dish on almost every Mangalore restaurant menu. Fiery red, tangy and spicy with an unmistakable flavor of ghee roasted spices, this authentic home. This Mangalorean Chicken Ghee Roast Recipe, will leave you drooling while reading the recipe. Dry roasted spices ground into a aromatic masala, coated on the chicken pieces which is then cooked in ghee for a rich and classy flavour. hicken ghee roast is loved by most of the people in India as it is rich and has quite vibrant flavors from the homemade ground masala that is being used to.