Chicken Ghee Roast

Hai friends
 I have been posting this after a long gap, long means actually after 5 yrs , was engaged with something or other that I couldn’t give time for my page.
Now that it’s quarantine days we all have ample time I am sure
That’s when my sister told me, why don’t you start blogging again that’s when I realized I have to update my blog .
Now to start back I need a good recipe 😊
First my thought was a cake recipe, then thought bread 🍞 finally I narrowed down to my favorite chicken.
There are lot of chicken recipes that was my second thought, but I finally decided I will share Chicken Ghee Roast recipe  which I was inspired by Chef Ranveer Brar.  

The first time I tried I just fell in love with this recipe. Especially the color of the chicken gravy which the byadagi chili gives , the ghee aroma and not to forget the taste.

Chicken Ghee Roast is a very famous mangalorean dish.
Neer dosa and ghee roast is an ultimate combination 😋. But here at home I make ghee roast whenever possible and with all possible combinations , even my 6 yr old daughter likes the taste, she was  not a great fan of non veg but first time I made this she tasted and loved it
 I know it’s a long post 😊 the excitement in getting back to blogging .

Coming to the recipe there is three  parts for this recipe

• First one the byadagi chili paste 

  

  byadagi chilly
  
  

• Second the chicken stock
• Third and main Ghee : u don’t have to show any stinginess in adding ghee because this is Chicken Ghee Roast. Always use good quality ghee 

Ingredients:

• Chicken 500g

For masala:

• Garlic 4 to 5 pods
• Byadagi chilly 7 nos soaked overnight
• Ghee 3 to 4 tbsp
• Jaggery 1/2 tbsp
• Salt 

For Chicken stock

• Peppercorns 5 to 6 nos
• Cashew nuts 10 to 12
• Bay leaves
• Cardamom 1 to 2 pods
• Salt.
• Butter 1 tsp
• Water 1 cup

Method:

1. Heat a pan add  butter and other  ingredients for stock  and saute for a min to that add chicken cook on high flame for 2 min 
2. To that add 1 cup water and cook  for 10 mins 
3. Then take the chicken and garam masala out  , strain the stock , blend the stock with cashew nuts  into a smooth paste and keep aside
4. Now take a kadai and add ghee, to that add the grounded chilli paste ( grind the soaked byadagi chilli and garlic into a smooth paste)
5. Cook for 2 mins, Now add in the chicken mix well and cook on low flame for 10 to 15 mins
6. Once the chicken is cooked well, add blended stock  and cook till ghee separates around 15 mins
7. Once ghee starts separating  add 1/2 tsp jaggery and mix well ,this balances the masala
8. Now garnish with coriander leaves and 1 tbsp more ghee
9. Chicken ghee roast is ready   

                                   

Serve hot with ghee rice , Neer dosa

Check my post on  Neer Dosa as well

Do try the recipe