Chicken Ghee Roast | Classic Chicken Dish from Coastal Karnataka

2

Chicken Ghee Roast is a classic spicy-tangy delicacy from my native. It was first invented in Shetty Lunch Home in a small coastal town of Kundapur in South India, but it became popular in Mangalorean restaurants. We get to relish this dish in all places now including some restaurants in Bangalore which specialize in coastal food. Now there are many versions of this dish, I make it in two ways - one with my very handy spice mix  - Kundapur Masala Powder and the other with freshly roasted spices depending on the time I have to cook.  Either way it can not go wrong as there are two great things in this dish "Indian spices" and lots of "ghee" (clarified butter).  

One kg chicken needs about a cup of ghee, please do not skimp on the ghee as it brings out the special flavor of this dish. It's originally a spicy dish but you can reduce the amount of chillies to suit your taste. Please read on for the recipe.

 

Ingredients: 
Chicken: 1 kg
Turmeric: 1 tsp
Lemon juice:2 tbsp
Curd: 1/2 cup Salt to taste
Ghee(clarified Butter): 1 cup
Curry Leaves: 1-2 sprigs
Sugar: 1 tsp 

For the spice paste:
Dry red chillies (mild variety): 25-30
Garlic: 6-8 cloves 
Coriander seeds : 2 tbsp
Cumin Seeds:  1 tsp
Blackpepper: 1 tsp
Fenugreek seeds:1/4 tsp
Tamarind paste: 1 tbsp 

Method:

1. Clean chicken and cut into medium size pieces (make gashes on the bigger pieces/drumsticks). Marinate the chicken with curd, lemon and salt, keep aside for 2-3 hours. 

2.  Heat a tsp of coconut oil and roast dry red chillies, Pepper corn, coriander, cumin and  fenugreek seeds. Grind it with tamarind paste and garlic to a thick paste, add a little water as needed. 

 or

  Take a cup of thick tamarind extract, add 4-5 tbsp of kundapur masala powder and make a thick paste. 

3. Heat 1/2 cup of ghee in a wok, add marinated chicken and saute for 10-15 mins or until the chicken is almost done. 

4. In the meantime heat the remaining ghee in a small pan add curry leaves and let it crisp up a bit, add the spice paste, sugar,a pinch of salt and fry until the spice paste is roasted nicely and ghee separates. 

5. Now add the roasted spice paste to half cooked chicken in the wok and cook the chicken. Keep sauteing until all the masala sticks to the chicken and dries out. 

6. Garnish with coriander leaves. Serve as a starter or as a side dish with Dose/Appams.  

 
 

  

Read More »

Cream of Broccoli Soup

0

Most of the food bloggers I follow on social media have been posting warm winter recipes and Xmas goodies these days. I am drooling over the pics and missing the Bangalore winter. While I cant bring the weather here I can always make the food memories alive again. Inspired by the soup recipes on insta I made this delicious broccoli soup along with some potato. It was so so good and none of us could wait until I finished clicking pics. I promise to add better pics next time :)  Try this warm and healthy soup this winter, here is the recipe.


 

Ingredients:

Broccoli florets : 2 big cups

Diced Onion : 1

Chopped garlic: 2 tbsp

Diced potato: 1 

Veg stock: 1 litre 

Butter: 1 tbsp

Bay leaf: 1

Cinnamon stick : 1 inch

Salt to taste

Pepper powder: 1 tsp

Cream: 2 tbsp (optional)

 

 

Method:

1. Clean and wash broccoli florets 2-3 times, chop onion, garlic and dice potato and keep aside.

2. Heat butter in a soup pan add bay leaf and cinnamon stick and sauté for a minute.

3. Add garlic and sauté for 30 seconds, add onion and fry until translucent.

4. Add diced potato and broccoli florets and sauté for a minute.

5. Add salt, pepper and stock and boil it for 20 minutes on low flame.

6. Remove bay leaf and cinnamon stick. Grind the cooked veggies to a smooth paste using a handheld blender or in the mixer (drain the water from veggies and cool it before grinding in the mixer)

7. Adjust the seasoning, garnish the fresh cream on top and serve hot.

Notes:

1. If you want to grind it in the mixer, strain the stock and let the veggies cool down a bit and grind it into a smooth purée, add back to the stock and bring to boil before serving.

2. If you want some chunks of veggies, if you can grind only half of it  and add back to the rest - this gives a chunky soup.

Read More »

Hot and Spicy Green Chillies - Chillies stuffed with Spicy Coconut and Peanut Mixture.

0

Long Green chillies made super delicious by stuffing coconut, peanut and other spice mixture. This can be a tasty starter and also can be served as a side dish with dal rice. I have used mild variety chillies and added pepper powder and red chilli powder to make it hot and spicy. You can adjust the amount of chilli and pepper powder according to your taste.

Ingredients

Large green chillies : 6

Dry / desiccated coconut: 5 tbsp

Roasted ground nut: 2-3 tbsp

White Sesame seeds: 1 tsp

Garlic: 3 big cloves

Red chilli powder: 1/2 tsp

Black pepper powder : 1/2 tsp

Cumin powder: 1 tsp

Dry mango powder: 1 tsp

Salt to taste

Coriander leaves : 1 tbsp

Oil : 1+2 tbsp

Method:

1. Heat 1 tbsp oil in a pan, add coconut and roast it. When the coconut is warm add coarsely crushed ground nuts and sauté for a minute.

2. Add finely chopped garlic and white sesame seeds and saute until the mixture is aromatic.

3. Next add in black pepper powder, red chilli powder, Cumin powder, dry mango powder and salt and give a quick stir.

4. Turn off the flame and mix in chopped fresh coriander leaves and the stuffing for the chillies is ready.

5. Make a vertical slit on the chilli, be careful not to break it. and remove the seeds with the help of a spoon. (You can skip this if you like more spice)

6. Stuff the coconut peanut mixture into all the chillies carefully.

7. Heat 2 Tbsp oil in a pan and arrange the chillies in a line so that all the chillies are touching the pan. Leave it for a minute on medium flame and flip the chillies and fry on all sides. Do not over cook as the chillies will turn soggy.

8. Remove on a paper towel and serve hot as a starter or a side dish with rice curry. 

Read More »