A classic Tuluva Mangalorean style chicken Ghee Roast, is a traditional recipe from the kitchen of Mangalorean households. Origins go back to a town, Kundapur, close to Udupi. A combination of luscious pieces of chicken, marinated and cooked in Indian roasted spices in ghee. An absolute delight recipe to pair it with Neer Dosa.
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Ingredients:
For preparing the marination paste for chicken
· Dry red chillies – 8-9 nos. (used bydagi)
· Coriander seeds - 1 tbsp
· Jeera – ¾ tbsp
· Fenugreek seeds – ¾ tsp
· Black peppercorns – ¾ tbsp
· Fennel seeds – ¾ tbsp
· Cloves – 5-6 nos.
· Ginger - 1 inch
· Garlic cloves - 5-6 nos.
· Tamarind water – 1 ½ tbsp
· Water - 2 tbsp
· Curd - ½ cup
· Turmeric powder – ¼ tsp
· Salt to taste
· Whole chicken - 500 gms (washed & cut)
· Lemon juice – 1 ½ tsp
For making ghee roast:
· Ghee – 2- 2 ½ tbsp
· Onion - 1 medium size (chopped)
· Marinated chicken - 750 gms
· Jaggery piece – small lemon (optional)
· Fresh Curry leaves
For making Neer Dosa:
· Dosa rice/ Raw rice – 1 cup
· Freshly grated coconut – ½ cup
· Salt
· Water – 2 ½ cups (approx.)
Method:
For making ghee roast:
· Take a pan, set it on medium heat, add the dry red chillies and dry roast them for 2-3 minutes. Remove it in a separate bowl.
· In the same pan, dry roast the remaining whole spices until they are fragrant. Remove it and keep it aside.
· Transfer the cooled red chilies and whole spices to a grinding jar, add garlic cloves, ginger, tamarind and water grind to a fine and semi thick paste, adjust the consistency by adding water.
· Now remove the paste in a mixing bowl, add curd, turmeric powder and salt, mix well and add chicken, lemon juice, mix and coat well, marinate the chicken for 1 hour.
· Now Set a pan on medium heat, add ghee, onions and cook until translucent.
· Add the marinated chicken and continue to cook on medium heat for 12-15 mins, keep stirring in intervals. Add jaggery. Cover and cook.
· You will find that the masala has now been reduced and the ghee has been separated.
· Chicken is well coated in the masala. Now add fresh curry leaves and mix well, cook for further 2-3 minutes and turn off the flame.
· Chicken ghee roast is ready to be served with Neer dosas or any Indian bread of your choice.
For making Neer Dosa:
· Wash the rice nicely and soak it for 5-6 hours.
· Now drain off the water completely and transfer to blender. Add coconut as well.
· Blend to smooth paste without adding much water.
· Now take the batter in a mixing bowl, add salt and water, give a good mix.
· Make sure the batter is thin watery consistency.
· Set a cast iron tawa if you have one. Keep it on high flame.
· Now pour the dosa batter over hot tawa, since the batter is very thin in consistency, we don't need to spread the batter.
· Add a tsp of oil around the dosa. Close the tawa with a lid. Cook the dosa on medium to low flame.
· Since the dosa is very thin and we cooked the dosa with lid over the tawa, we don't need to flip the dosa.
· Open the lid and the dosa is ready to be served.
· Just fold the dosa in quarters and serve with chicken ghee roast or chutney of your choice.
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