Mangalore style chicken ghee roast is a kind of recipe that’s adapted from a restaurant cooking with some minor modifications. Well not to call for a authentic mangalorean food as the recipe does not carry too much of complicated cooking . Few simple steps with some real great taste.
Try out the Chettinad mutton ghee roast – https://homemademe469876202.wordpress.com/2019/08/27/chettinad-mutton-ghee-roast/
Basis steps of the Mangalore style chicken ghee roast:
- Marination of the chicken
- Shallow fry
- Roasting with Kashmiri chili paste and ghee.
What is the main key ingredient :
The recipe is made with a base of Kashmiri chili paste and ghee . These two ingredients adds the main taste to the dish.
As mentioned the dish gets it color by pasting the kashmiri dry chilies but that doesn’t mean the gravy is super spicy, very mild spiciness with a dark brown shade to the gravy and that’s mangalore chicken ghee roast.
How to make the Kashmiri chili paste?
In this recipe we have taken around 15 Kashmiri dry chilies.
Step 1: Add the dry red chilies to a pan filled with water.
Step 2: Boil it on high flame for 5 mins., discard the water .
Step 3: Add a fresh water and recook the dry chilis for another 10 mins.,
Step 4: Discard the water, allow it to cool and by adding some water grind it to a very fine paste.
Why are the chilies recooked ?
There are two main reasons for the recooking the chilies .
- Firstly to reduce the spiciness of the chilies
- Secondly to increase the color of the chili paste.
Mangalore style chicken ghee roast is perfect side for Plan rice, ghee rice, dosa, idli or for any indian bread.
Serves :4
Ingredients :
Pre Marination .
- Chicken pieces – 650 grams (cut into small pieces)
- 1 tbsp Normal red chili powder (adjust accordingly)
- 1/2 tsp Turmeric powder
- 1 tsp Chicken masala or Garam masala
- Juice of half lemon
- 1 tsp Pepper powder
- 1 tsp Ginger garlic paste
- Salt
Other Main Ingredients :
- Kashmiri red chili paste (refer how to make Kashmiri chili paste)
- Ghee- 2 .5 tbsp (adjust accordingly)
- Curry leaves – good amount
- 2 Normal dry chili – cut by 3
- Garlic -3- chopped
- Small piece of Ginger – chopped
- 1/4 Garam masala
- 2 tsp Sugar
- Salt
- Cooking oil – for shallow frying
Method:
Step 1: Marinate the chicken with the ingredients mentioned under “For marination” and leave it for a min of 20-40 mins., Shallow fry and keep the chicken aside.
Step 2 : To a Kadai add 2 tbsp ghee, add the chopped ginger garlic , dry red chili sorte for a min., add curry leaves and the red chili paste, sugar, salt . Cook for 5-6 on medium low flame or until the chili paste turns dark.
Step 3: Add the shallow fried chicken pieces coat them well , add 1 cup of boiling water. Cook for 3 mins., on low flame .
Step 4: When the gravy starts thickening add 1/4 tsp Garam masala and 1/2 tsp ghee . Off the flame when the gravy is semi thick as it will become even more thicker when it sits down.
Homemade 