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Full written Recipe -- Chicken Ghee Roast
Prep time: 10-15 minutes (1-2 hours soaking time for chillies)
Cooking time: 40-45 minutes
Serves: 5-6 people
Ingredients:
Marination
CHICKEN | चिकन 1 KG (CURRY CUT)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CURD | दही 2 TBSP
Ghee Roast Paste
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 25-30 NOS.
GUNTUR RED CHILLI | गुंटूर लाल मिर्च 5 NOS.
CASHEW | काजू 8 NOS.
CORIANDER SEEDS | साबुत धनिया 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
POPPY SEEDS | खस खस 1 TSP
FENUGREEK SEEDS | मेथी के दाने A PINCH
GARLIC | लहसुन 20 CLOVES
TAMARIND | इमली SMALL LEMON SIZED BALL
JAGGERY | गुड़ 1 TBSP
WATER | पानी AS REQUIRED (for grinding)
Cooking Chicken
GHEE | घी 1-2 TBSP
Final Cooking
GHEE | घी 4-5 TBSP (added in batches)
SALT | नमक TO TASTE
CURRY LEAVES | कड़ी पत्ता A SMALL HANDFUL
Method:
Add washed & clean chicken into a large bowl, add all the ingredients of the marinade, mix well & let the chicken marinate in the fridge while you do the further cooking.
Deseed the byadgi red chillies by cutting the top & then cutting splitting them down the middle, add them into a bowl along with the Guntur chillies, cashews & submerge with hot water, cover & let them soak for 1-2 hours.
Once all the ingredients are soaked, set a pan over high flame, let it get hot then lower the flame & add coriander seeds, cumin seeds & black peppercorns, stir well & dry roast then while stirring continuously until fragrant.
Once they are roasted, add the poppy seeds, stir well & roast only for a few seconds then transfer the spices into a bowl & add the fenugreek seeds, let the spices cool down completely.
Add the roasted spices into a mixer jar along with soaked chillies & cashews, garlic, tamarind, jaggery & very little, grind all the ingredients into a thick, fine paste.
To cook the chicken, set a kadhai over high heat, add ghee & let it get hot. Then add the marinated chicken, stir & cook over high flame until the chicken is almost cooked (about 90%). Keep stirring the chicken, it will release some of its moisture, cook until the water gets evaporated & only ghee is left.
Further, switch off the flame, cover the chicken & set it aside until you cook the paste.
Set a tawa or any flat surfaced vessel over high flame, let it get hot then add 2-3 tbsp of ghee in the beginning & let the ghee heat up as well.
Next, add the prepared paste, stir well & cook over high while stirring continuously. You have to cook the paste until it turns crumbly, almost a jam like consistency & all the ghee gets separated. This process will take 15 minutes in total, depending upon how much water you have added.
After about 6-8 minutes, the paste will turn extremely dry, so to cook it further add 1-2 tbsp of ghee, stir well & continue to cook it further. Traditionally ghee is added, you can also add some hot water to cook it further.
Once the paste turns into a jam-like texture & all the ghee gets separated, you will see that the colour will also have deepened, at this stage, add the cooked chicken, stir well & cook the chicken in the ghee roast masala for 4-5 minutes.
Lastly taste & adjust salt if required & add curry leaves, stir well.
Your delicious, Kundapura Style Chicken Ghee Roast is ready, serve hot with some Neer Dosa or any Indian roti/bread of your choice.
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Intro 0:00
Marinating Chicken 1:23
Soaking Ingredients for paste 1:46
Ghee Roast Paste 2:45
Cooking Chicken 5:23
Cooking Ghee Roast 6:20
Plating 9:10
Outro 10:19
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