ಚಿಕೆನ್ ಘೀ ರೋಸ್ಟ್ ರೆಸಿಪಿ | Famous CHICKEN GHEE ROAST Recipe | Easy - Spicy - Tasty Recipe

Описание: ಚಿಕೆನ್ ಘೀ ರೋಸ್ಟ್ ರೆಸಿಪಿ | Famous CHICKEN GHEE ROAST Recipe | Easy - Spicy - Tasty Recipe

This is a classic recipe for Mangalorean Chicken Ghee Roast, famous for its rich, spicy, tangy, and bright red masala roasted in generous amounts of ghee.

🥘 Ingredients
Chicken: 750g - 1kg (curry cut, bone-in preferred)
Ghee: 4–6 tbsp (crucial for flavor)
Curd/Yogurt: 1/2 to 3/4 cup (whisked)
Tamarind Paste: 1–1.5 tbsp
Jaggery: 1–2 tsp (balances spice)
Lemon Juice: 1-2 tbsp
Curry Leaves: 2 sprigs
Salt: To taste

For the Masala Paste (Dry Roast & Grind):
Byadgi/Kashmiri Red Chillies: 12–15 (provides color, not extreme heat)
Coriander Seeds: 1.5 tbsp
Cumin Seeds: 1 tsp
Black Peppercorns: 1 tsp
Fenugreek Seeds (Methi): 1 pinch
Cloves: 4-5
Garlic: 10–12 cloves

👩‍🍳 Method
Marination: In a bowl, mix chicken with curd, turmeric, lemon juice, and salt. Marinate for at least 1 hour (overnight is best).
Make the Masala: Dry roast the red chillies, coriander, cumin, peppercorns, cloves, and fenugreek seeds until aromatic. Let them cool, then grind into a smooth paste along with garlic and tamarind paste using minimal water.
Sear Chicken: Heat 2 tbsp ghee in a heavy-bottomed pan (kadhai). Add the marinated chicken and sear on high heat for 5-10 minutes until it turns white and starts to dry slightly. Remove chicken and set aside.
Roast Masala: In the same pan, add the remaining ghee. Add curry leaves, then the ground masala paste. Fry on medium-low heat for 8-10 minutes, stirring continuously until the masala turns dark red and the ghee starts separating.
Cook Together: Add the seared chicken and jaggery to the masala. Mix well, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and fully coated in the thick, glossy masala.
Final Touch: Adjust seasoning. Ensure it is a dry-roast preparation.

💡 Tips for Success
Use Byadgi Chillies: These are essential for the deep red color without excessive, scorching heat.
Don't Rush the Masala: Sautéing the masala in ghee slowly is key to the flavor.
Serve: Best served with Neer Dosa, Appam, Parota, or Pulao.
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