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RECIPE
24 INGREDIENTS 6 STEPS 2hr 30min

Chicken Ghee Roast

4.7
3 Ratings
Thanks to my sister Surya who introduced me to this Mangalorean dish.
Chicken Ghee Roast Recipe | SideChef
Thanks to my sister Surya who introduced me to this Mangalorean dish.
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
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Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
2hr 30min
Total Time
$5.26
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2.2 lb
3 sprigs
Curry Leaves
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
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
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

VIEW ALL
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 (2.2 lb) to small bite size pieces. Wash the chicken well and drain off all the water. Add the chicken to a bowl. Add Yogurt (2 Tbsp) , Red Chili Powder (1 tsp) , Ground Turmeric (1/2 tsp) , Ginger Garlic Paste (1 tsp) , Ground Coriander (1 tsp) , Ground Black Pepper (1/2 tsp) , Lime Juice (1 Tbsp) , 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 tsp) , Cumin Seeds (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Fenugreek Seeds (to taste) , Cinnamon Sticks (1 in) , Whole Cloves (4) , Fresh Ginger (1 piece) , Garlic (6 cloves) , Whole Coriander Seeds (1 Tbsp) , and Red Chili Peppers (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 Tbsp) 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 (1/3 cup) and once it is heated well add the masala paste. Saute until oil starts to leave. Add Curry Leaves (3 sprigs) . Add the cooked chicken and cover and cook for some more time.
Step 5
Grate the Jaggery (1 Tbsp) .
Step 6
Add jaggery and Fresh Cilantro (to taste) . Combine well and switch off the flame. Serve hot with rice, chapathi, roti, paratta, etc.

Rate & Review

4.7
3 Ratings
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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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