Schedule 1 of Blog Hop Wednesdays has been a very good experience and today is the beginning of Schedule 2. I was more than happy to note that I was paired with Charishma (Cherie) for three reasons. 1.) I had already tried & loved recipes from her blog earlier (and posted them too on my blog!) 2) Cherie has an amazing collection of recipes with a focus on Bunt style recipes – one of my most favourite cuisines. 3) She’s a friend!
Ghee Roast is a preparation that is native to coastal Karnataka and apparently originated in Kundapur (near Udupi). It is one of the famous dishes on most restaurant menus in Mangalore and I have loved it for as long as I can remember. The best tasting Chicken Ghee Roast that I remember eating was at ‘Cellar’ – the little restaurant on the road that leads to St. Aloysious College from Bishop’s House, Mangalore. When I got my first job in Mangalore, I along with a group of colleagues would plan to have our lunches in style – at restaurants that served some great Mangalorean food. I’ve had many a Ghee Roast at several places but the one at Cellar was undoubtedly the best. However, strangely, I never attempted to make it after I set up my own kitchen. Blog Hop was probably the perfect reason why I decided to make it today.
Chicken Ghee Roast is a marvellous invention that tastes best when made with the generous dollops of ghee that the recipe calls for. Don’t skip the ghee & replace it with oil (like I tend to do for most recipes) – it will greatly alter the taste & it would be like killing the main ingredient. However, feel free to reduce it like I did. I am sure it will taste divine if you use home made ghee but store bought ghee works just fine. Ideally Mangalorean/Coastal food tastes the way it does because of the signature flavour rendered by local chillies namely Bedgi/Byadge (long dry red chillies) or Harekala (short dry red chillies) – you may try a blend of both. Since the recipe constitutes a large amount of chillies that give the required quantity for the masala, you may substitute the chillies mentioned above with Kashmiri chillies.
Try the Ghee Roast if you’ve never eaten it before – but it’s definitely not something you can eat everyday as it is extremely rich thanks to the ghee. A perfect accompaniment to Neer Dosa, Dosa, Boiled Rice or even Chapathis and a perfect party dish.
Chicken Ghee Roast
Serves 4 – 5
You Need:
- 1 kg chicken
- 1/2 cup ghee (clarified butter) * see notes
- 2 tsp sugar
- a few curry leaves
- 2 tbsp chopped coriander
For the marinade
- juice of 1 lime
- 1/2 cup thick curds (yogurt)
- 1 tsp turmeric powder
- salt to taste
For the masala
- 10 Kashmiri chillies * see notes before you proceed
- 8 Kumti/Bedgi chillies * see notes before you proceed
- 12 peppercorns (kali mirch) (adjust to taste)
- 1 tbsp coriander (dhania)
- 1/2 tsp cumin (jeera)
- 1/4 tsp fenugreek (methi) *see notes
- 12 garlic flakes with skin
- 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
Method:
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under ‘For the marinade‘ and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don’t burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt – so go easy on the salt). Cook on a medium high flame till the masala dries up (add the reserved masala water from the mixie only if you need more gravy and then boil it till it reduces a bit). Add the sugar & mix.6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice
Notes:
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies – note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. To tone down the spice I always de seed (remove the seeds) the chillies before roasting them. If I am serving this dish to people who have low tolerance to spice I use just7-8 Bedgi (spicier than Kashmiri chillies) chillies with the seeds removed for 1kg chicken.
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.
Though being a vegetarian I just could not help staring at this preparation. What an eye catching color? I'm sure Arun, when he sees this is going to invite himself over to your home whether you like it or not. Clicks are so delicious Shireen.
Delicious ghee roasted chicken..drooling over thse pictures!!
I would be lying if I didn't say I drooled at your pics.. Oh, I so want to taste ghee roast.. They are attrociously yummy!
wow..chicken ghee roast looks super yum m tempting…lovely pictures too!!!
Omg, seriously cant take my eyes from those clicks,super tempting chicken roast..
Delicious and inviting looking ghee chicken roast. Wonderfully prepared.
Deepa
Hamaree Rasoi
Beautiful pictures
Ohmigod!!! I love chicken ghee roast, and what do you know, I happen to have a couple chicken pieces sitting in my freezer. This is going to be on my menu soon!
ooooooooo that looks amazing….I can actually get the aroma of ghee and chillies…Shireen…only you can do this…bring justice to a dish as amzing as ghee roast.You know I actually had a slight hunch that you might choose this dish…its my most popular post right now..and ur ghee roast looks out of the world..just love it:))))))))
cherie
looks good !
Kalyani
Join me in GFF – a 100-day Global Food Festival here
New event all this November: Flavours of China
wow eyecatching dish
eyecatching dish presentation is super
OMG drooling here…looks that tempting and yummy
My my..this is just amazing Shir!!! Looooooved the roast and the clicks. Its just too good. The colour and presentation is THE BEST!
Kudos to u gal..
awesome clicks!!!!!!!!!!!!!!!
Roasted chicken looks excellent drooling over pics..
Gosh.. your pictures are so mouthwatering. I am sure they taste divine too 🙂
first time here… chicken roast looks awesome… liked all your recipes… glad to follow you… do visit me if you find time…
Never heard of this curry , loved the info on chillies.
the year has indeed run away shireen; wonderful presentation
Shireen, you have no idea how many recipes of yours have I book marked to prepare once my classes are over..:-)
I did try the mackerel recipes, so also the spinach with black eyed peas gravy(when and as the latter was available). Both the dishes came out suuupeerrrr!!!!!
I tried this out. Came out very well. Delicious. Thank you. Please post new recipes
Thanks everyone for your comments!! Thanks May!! Glad to hear about the Mackerel, do let me know when you've tried the other bookmarked ones 🙂
@ Manisha: Thanks so much, pls keep watching this space for new recipes 🙂
I tried this recipe with prawns and they came out good. My hubby really liked it. Thank you
Priya
My best-half had no idea I take recipes from here… well now he does and he wants to try this dish again! 🙂
Haha, thanks Ramona!! Did he get to know this site before, or did u? Either ways, doesn't matter – I wish ur hubby all the best! Lemme know the results!!
@Priya: Thanks so much for the feedback! So glad you tried it with prawns n liked it too!
Tried it yesterday, and it's fantabulously 'Ruchik Randhap'!!
Lovely Shireen.. This was my first attempt of making Chicken Ghee Roast.. It was lovely and all my guest literally licked their plates clean.. Hats off to you.. Thanks once again..
Thanks a ton Wendy!! Sounds great! So glad your guests liked it..'licking the plate' is the biggest compliment!!
Shireen – I was wondering if the garlic is ground with the skin, won't the skin be an issue while eating? Or does it disintegrate when cooked? Please let me know.
I love this dish and it looks absolutely delish! 🙂
Poornima: The garlic skins disintegrate while grinding and since they impart a flavour of their own, we leave them on instead of peeling them. Do try this dish & lemme know how u liked it 🙂
Hi Shireen, though I left a comment on pinterest, thought it better be here! The chicken turned out fab and my young sons & husband absolutely loved it.
Will be trying out many more of your recipes and will keep you posted
Hi Tanya, thanks a ton for your feedback :)) I love to hear success stories and I am very glad that the chicken was liked by all at home, take care & will wait for your feedback on my other recipes as well!
I tried your recipe and my family loved this chicken roast.. Thank you -:)
Your pics are too good.
Thats great Uma!! So happy to hear that, thanks for the feedback :-))
This looks absolutely fabulous! Enjoy your blog. Keep posting:)
shireen pls can you tell me half cup curds is how much?? i want to try chicken ghee roast receipe b'coz the chicken is 1300gm. Anu
Thanks Sonia!! Glad u enjoy the blog!!
Anu: Half cup curds is 4 tbsp. I use standard US cup measure of 1 cup=237ml for all my recipes. For 1300gm chicken you can use about 5-6 tbsp curd
shireen i always appreciate yr quick reply thank you soooo much definetly i'm going to try yr receipe & get you posted.
Hi shireen, I tried your recipe today and it was absolutely delicious! Me and my family loved it. It was lip-smacking.! Will definitely try it again. Thanks a ton for this wonderful recipe.
@ Anonymous: Thanks a ton for your feedback! So good to know that you enjoyed the ghee roast 🙂
OMG. This looks delicious. I wouldn't know how to make it. I do make curries but very easy ones and mainly a chicken curry more or less made up.
@ Judy: Thanks so much! Pls email me on ruchikrandhap@gmail.com if you need more help with it.
Yum! Hi Shireen, I love your recipes thanks for making them so simple. I tried writing a blog once but I know how much time goes into it so stopped midway. Thank you for keeping your blog updated! 🙂
Hey shireen. Tried this recipe. Was wonderful. I had guests over whoto do njoyed it as well. Had a small question. The gravy was less. I would like to have more gravy. What can I add more to that?
I tried n loved it. Would like to know how to make the quantity of gravy more…. was a lil less this time
Hi Shirley,
Glad to hear that! Well, you won't be able to get a lot of gravy in this recipe but maybe you can add some more unsour curds and maybe extra skins of chillies (use kashmiri chillies without seeds – that way it will help you increase the gravy a bit without increasing the spice). Hope it helps!
Hi Shireen!I love all your recipes.I wish you were on you tube….would love to see you cook .
reshma
Hi Reshma, thanks so much for your lovely feedback 🙂 Hopefully I will be on youtube soon 🙂
This is one on the nicest blog in the blogsphere!!!! Your details in giving a recipe no one can beat. Seriously start a youtube series….DD
@ DD: Thanks sooooo much for the nice compliments as always 🙂 Muaah n hugs to u….planning on starting the youtube series, but for now Z is taking up all my free time…so maybe next year…
beautiful photography and they look so delicious Shireen..yummy
Roopa Rajendra
@ Roopa: Thanks a ton darling! I do hope you try this recipe and enjoy it too!
Hi Shireen,
I hv been a lurker on your site for a long tie and abs adore your blog…
i generally dont follow recipes to tee…bt your chicken recipes certainly inspire my kitchen experiments.
Bt I completely followed your ghee roast recipe…and glad I did. its a huge hit at home and even with all the guests.
i made it for my parents when I visited them and now its their fav chicken dish…it also y to go dish when i dont want to exprient or am skeptical of the guests choices and this dish ever fails to please.
thanks a tonnn
keep posting such wonderful recipes and droolworthy pics…
Happy new year
Samidha
@ Samidha: Thanks so much for the great feedback! I loved reading your comment 🙂 Thrilled to know that this recipe was a hit and everyone enjoyed it! Pls do keep coming back for more, I will keep posting many easy and delicious recipes for you to try! Thanks again for your appreciation and encouragement 🙂
Hi Shireen
I love your blog…
I am Basically a mangalorean recently married girl who loves cooking but doesn't know how to cook much…… . So you understand helpful your blog is …
All my recipes are from your blog…They are simply awesome.. Delicious n easy to prepare …:) I am going to try this one right away…. Thankyou so much.. Keep posting
🙂
@ Reenal: Thanks so much! I am happy to know that my blog is helping you! Do let me know if you liked this recipe as well 🙂
I discovered ghee roast when I came to Mangalore for college. It was always a comfort food. And i have been missing it so much ever since I came home. Finally I decided to give it a try. Ur recipe helped me get the flavours really well. Thanks so much. My family loved it too.
@ Astha: So glad to know that the recipe worked for you and you were able to reminisce the old times in Mlore!
Hi Shireen, I have used quite a few chicken recipes from your blog and they have always been so flavourful. Just made the ghee roast today and as usual….it was gorgeous.
Besides actually following your recipes, I enjoy reading your writing and your recipes make me smile as they bring back memories of long summers spent in Mangalore.
Hi Shireen – your food blog is to die for! I mean I did die and go to heaven 😀 I was reading this post and was wondering if you were going to post the "bhende puli" recipe anytime soon! Please do! That dish looks divine! And thank you for all the work you put behind! 🙂
@ Unknown: I will surely post the recipe of bhende puli soon 🙂 thanks for your lovely comment!
It came out well but too spicy..Anyways to reduce the spiciness..Will adding roasted coconut help..
@ Unknown: Sorry to hear that. I had mentioned in Note#2 about how one can tone down the spice. You can add a paste of coconut milk powder or use coconut milk to reduce the spice. However, doing so will alter the taste.
Hey Shireen. I tried cooking chicken for the first time today , and landed up on this post that was made 7 years ago. It tasted amazing. I cannot beleive I made it XD thankyou for giving me this confidence. The simplicity which you put into the blog makes the recipe very easy to follow. Kudos on that. This 20 year is gonna cook a lot more now :)))
Hi Radhika!
Yours is perhaps one of the best comments I have ever received! Thanks so much for making my day! I am so glad that you enjoyed this recipe so much!!
Hi Shireen…I stumbled upon your site by mistake and I’m already a fan…
Cannot believe there could be a recipe for chicken that does not call for onions!
Onion rates have spiralled insanely all over India and I’m sure if you reposted this recipe lots and lots of cooks would be grateful.
Making this for lunch today.
Going by your tempting photos this is surely going to be a family hit.
Hi Esther,
Thank you so much for your kind words! Yes, the chicken ghee roast is a brilliant dish invented by someone who probably didn’t have any onions 🙂 Just kidding! I don’t know the story behind the creation of this dish. I will definitely re-share it on all my social media so that people can benefit from it!
I hope you enjoyed it too!
Thanks for the recipe. In a way, it truly was a taste of home – Cellar was effectively my second home. Used to be an inmate of St Aloysius’ Hostel next door, so Cellar used to be where we’d go for a drink and dinner. When we had money, of course. So, the prawns really brought back memories.
Thanks for sharing Vinod! So nice to see that someone else has similar memories!
Hi shireen.. Thank you so much for the recipe. I would like to know when to add the retained masala water from the mixer
Hi Renita,
Thanks for letting me know. I have updated point#5 now 🙂
Hi Shireen. Thank you for the recipe. My family absolutely loved it. But theres one question I need to ask. When shall I add the retained masala water from the mixer?
Hi Renita,
Thanks for letting me know. I have updated point#5 now 🙂
the best ghee roast ever.. I’ve made it so many times..its a family favourite. Thank you for such precise recipes that are always a success
Thank you so much Trevs for the great feedback! So happy to hear that!