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RECIPE
24 INGREDIENTS6 STEPS2HR 30MIN

Chicken Ghee Roast

4.7
3 Ratings

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Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Thanks to my sister Surya who introduced me to this Mangalorean dish.
2HR 30MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2.2 lb
3 sprigs
Curry Leaves
to taste
1/2 cup
Water
1 Tbsp
Jaggery , grated
1/3 cup
Ghee
2 Tbsp
Yogurt
1 tsp
Red Chili Powder
1 tsp
Ginger Garlic Paste
1 tsp
Ground Coriander
1 Tbsp
to taste
1/2 tsp
Fennel Seeds
1/2 tsp
Cumin Seeds
to taste
Fenugreek Seeds
1 in
Cinnamon Sticks
4
Whole Cloves
1 piece
Small  Fresh Ginger
6 cloves
1 Tbsp
Whole Coriander Seeds
5
Red Chili Peppers
or Kashmiri Chilli
1 Tbsp
Tamarind Paste

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Nutrition Per Serving

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CALORIES
991
FAT
70.8 g
PROTEIN
38.7 g
CARBS
52.2 g

Cooking Instructions

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Step 1
Cut the Chicken (1 kilogram) to small bite size pieces. Wash the chicken well and drain off all the water. Add the chicken to a bowl. Add Yogurt (2 tablespoon), Red Chili Powder (1 teaspoon), Ground Turmeric (1/2 teaspoon), Ginger Garlic Paste (1 teaspoon), Ground Coriander (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Lime Juice (1 tablespoon), and Salt (to taste). Combine well and let it rest for a minimum two to three hours.
Step 2
Dry roast Fennel Seeds (1/2 teaspoon), Cumin Seeds (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Fenugreek Seeds (to taste), Cinnamon Stick (1 inch), Whole Clove (4), Fresh Ginger (1 piece), Garlic (6 clove), Whole Coriander Seeds (1 tablespoon), and Red Chili Pepper (5) for a good eight to ten minutes in low flame in a pan.
Step 3
You can slightly crush the ginger and garlic. Mix Tamarind Paste (1 tablespoon) in Water (1/2 cup), keep aside. Switch off the flame and let it cool down well. Put this mixture to a mixer and grind it to paste.
Step 4
To a pan add marinated chicken and cover and cook in low flame. Do not add water. To a pan pour Ghee (6 tablespoon) and once it is heated well add the masala paste. Saute until oil starts to leave. Add Curry Leaf (3 sprig). Add the cooked chicken and cover and cook for some more time.
Step 5
Grate the Jaggery (1 tablespoon).
Step 6
Add jaggery and Fresh Cilantro (to taste). Combine well and switch off the flame. Serve hot with rice, chapathi, roti, paratta, etc.

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Nutrition Per Serving
Calories
991
% Daily Value*
Fat
70.8 g
91%
Saturated Fat
22.1 g
110%
Trans Fat
0.0 g
--
Cholesterol
172.6 mg
58%
Carbohydrates
52.2 g
19%
Fiber
5.4 g
19%
Sugars
8.6 g
--
Protein
38.7 g
77%
Sodium
1587.8 mg
69%
Vitamin D
0.0 µg
0%
Calcium
117.5 mg
9%
Iron
4.3 mg
24%
Potassium
977.1 mg
21%
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