Digging into my Mangalorean roots, I realised that one dish we never made at home was Ghee Roast. It is pretty famous on many Mangalore specialty restaurant menus but for some reason Mom never made this one.
I know many vegetarians including my sister Savera who loves a ghee roast. Mushroom One being her favourite. She is going to be pretty pleased when she knows I finally tried a recipe.
I read many recipes online and figured out the basic preparation, but wanted to add my own finish, so the main masala is my moms recipe which we use for sukka Chicken too. This dish works only when u are generous with ghee to get that delicious aromatic flavour. Neer dosa is a perfect accompaniment with ghee roast.
MARINADE (for 1-2 hrs)
1 chicken
1 cup hung curd
1 tbsp ginger garlic paste
1 tbsp red chilli powder
1/2 tsp haldi powder
2 tbsp coriander powder
1 tsp garam masala powder
1 lime
salt
SPICE PASTE
20-25 dry red Kashmiri chillies
3 tbsp dhania seeds
1 tbsp jeera
1/2 tsp methi seeds
6-7 peppercorns
1″ dalchini
1 tsp rye
1 tbsp khus khus
4 Laung
10 flakes garlic
Small ball tamarind
2 onions
OTHER INGREDIENTS
3/4 cup ghee
2 tbsp powdered or fine jaggery
10-12 curry leaves
1 tbsp sliced garlic
chopped coriander
- Marinade the chicken with the ingredients mentioned and leave aside for 1-2 hrs
- Roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
- Grind the roasted spices with garlic, onion, tamarind and salt to a fine paste by adding some water.
- Heat few tbsp of ghee in a pan and cook the chicken with the marinade. Dry off excess liquid.
- In another pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
- Add the jaggery and mix well
- Once the paste leaves ghee, add the cooked chicken to it and mix it well. Adjust seasoning.
- Garnish with coriander leaves.
- At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the chicken.
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