About the Recipe
Mangalore Ghee Roast is fiery red, tangy and spicy masala roasted in pure ghee. It is mildly spicy and tangy dish. Chicken ghee roast taste amazing with soft neer dosa, parota, roti or rice.
500g chickenbite size pieces
1 tsp SPICEBAY® Turmeric powder
3 tbsp curds/ yogurt
2 tbsp Lemon juice
Salt as per taste
6 tbsp ghee / clarified butter
12 curry leaves
1 1/2 tsp jaggery powder
3-4 tbsp SPICEBAY® Mangalore Ghee Roast
2 tsp SPICEBAY® Red chilli powder Mild
1 tsp ginger,
1 tsp garlic crushed
2 tsp tamarind paste
In a mixing bowl take chicken pieces, add curd, turmeric powder, salt and lime juice. Mix well. Refrigerate the marinated chicken for 2 hours.
Add 3-4 tbsp of SPICEBAY® Mangalore Ghee Roast,2 tsp SPICEBAY® Red chilli powder Mild, add 1 tsp tamarind paste, 2 tsp ginger garlic paste, half cup of water and make a paste and keep it ready.
Takeout the marinated chicken that was refreigrated for 2 hrs and keep it out till it reaches room temprature.
Heat 2 tbsp of ghee in thick bottomed kadai / wok, on medium flame.
Add marinated chicken pieces. Mix, such that all chicken pieces are coated with ghee. Cook the chicken till it is almost done.
Transfer the chicken along with all the released liquid(gravy) to another container.
Now in the same pan heat 3 tbsp ghee, keeping the flame still medium. Add the masala paste(from Step 2) and fry it till raw smell disappears and masala starts releasing ghee.
Add salt, jaggery powder and curry leaves to the masala. Fry it for another 2 mins.
Now add only the chicken pieces, with about 3 tbsp of released liquid(gravy). Mix well and cook till the chicken is cooked completely. Add little more liquid(gravy) if chicken turns very dry. Serve it with neer dosa or Rice for a feast.