Chicken Ghee Roast (Kundapur Style)

CHICKEN GHEE ROAST 

Chicken Ghee Roast is a popular Mangalore chicken recipe whose origin go back to 1970's in a small town called Kundapur. Ghee roast has a fiery red, tangy and sweetness with a flavor of ghee and spices. It is a pan roasted with generous use of ghee.

  Preparation time : 20 min                Cooking time : 50 min      Serves : 2-3          Course : starter          Cuisine : Indian

Ingredients for Chicken Stock

Ghee                                  2Tbsp

Chicken bones                 150grams

Black pepper corns         8no’s

Cardamom pods             1no

Cinnamon stick               ½inch

Cashew nuts                    10no’s

Water                                750ml

Bay leaf                            1no

Salt to taste

Ingredients for Ghee Roast

Ghee                                 ¼ cup

Chicken (skinout)            ½ whole chicken

Byadagi chilli paste         ½ cup

Ghee                                  2Tbsp

Jaggery powder               ½Tbsp

Salt to taste

For Garnish

Fresh coriander & onion

Process

In a small bowl add 16no's byadagi chillies and 2no’s garlic cloves and soak it over night and grind to make paste.

In a saucepan add ghee, chicken bones and roast them well for a minute. Add pepper corns, cardamom, cinnamon stick, black pepper corns, cashew nuts, water, bay leaf and salt to taste. Mix it well and cook in medium flame for 30 minutes (keep skimming to remove any impurities).

Add the whole chicken into the saucepan and poach it for 1 minute, remove the chicken and cut into desired pieces keep it aside. After turning off the heat remove the chicken bones and blend the remaining mixture so cashew chicken stock will be ready.

In a pan add ghee, chicken and fry it well. Add byadagi chilli paste (Half Cup), salt and roast in medium flame (sauté while cooking) till the chicken cooks and chilli caramelizes (it may take 15-20 minutes). Add the cashew chicken stock and mix it well, add 2tbsp of ghee and fry till ghee separates from gravy, add jaggery and mix well turn of the heat, garnish with fresh coriander leaves and serve hot.

Video : click here