Ghee Roast Chicken
We are a travel crazy family. We just need an excuse to load up the car and head out. One of our most memorable trips was to Madikeri or Coorg as it is more commonly called. The mountains, the coffee plantations, the rains..what is there not to love. The foggy mornings, the crisp wind, the lush green countryside..we fell in love with the place. There I tried the Ghee Roast Chicken for the first time. Though it was extremely spicy we couldn't stop ourselves from gorging.
Even after coming back from holidays I just couldn't forget the taste. However I couldn’t make something so fiery hot. So I reduced the quantity of chillies a bit. Here is the rich and spicy Ghee Roast Chicken
Ingredients
700 gms chicken
½ cup curd
1 tsp turmeric powder
Salt to taste
10 long dry red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp peppercorns
½ tsp feugreek seeds
10 flakes garlic
2 tbsp tamarind paste
1 cup ghee
2 tsp sugar
Marinate the chicken with curd, turmeric and salt for 2 hours.
Dry roast the red chillies, cumin seeds, coriander seeds, peppercorns and fenugreek seeds.
Grind along with garlic and tamarind.
Heat the ghee. Pour the paste and fry till the oil separates. Add the chicken and saute on a high flame. Add ½ cup water, cover and cook till done. You can adjust the gravy as per your taste.
We are a travel crazy family. We just need an excuse to load up the car and head out. One of our most memorable trips was to Madikeri or Coorg as it is more commonly called. The mountains, the coffee plantations, the rains..what is there not to love. The foggy mornings, the crisp wind, the lush green countryside..we fell in love with the place. There I tried the Ghee Roast Chicken for the first time. Though it was extremely spicy we couldn't stop ourselves from gorging.
Even after coming back from holidays I just couldn't forget the taste. However I couldn’t make something so fiery hot. So I reduced the quantity of chillies a bit. Here is the rich and spicy Ghee Roast Chicken
Ingredients
700 gms chicken
½ cup curd
1 tsp turmeric powder
Salt to taste
10 long dry red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp peppercorns
½ tsp feugreek seeds
10 flakes garlic
2 tbsp tamarind paste
1 cup ghee
2 tsp sugar
Marinate the chicken with curd, turmeric and salt for 2 hours.
Dry roast the red chillies, cumin seeds, coriander seeds, peppercorns and fenugreek seeds.
Grind along with garlic and tamarind.
Heat the ghee. Pour the paste and fry till the oil separates. Add the chicken and saute on a high flame. Add ½ cup water, cover and cook till done. You can adjust the gravy as per your taste.
No comments:
Post a Comment