Chicken Ghee Roast
We are just back from a nice and long holiday to Thailand. I am working on the travelogue in parallel but in the mean while thought of posting some recipes as well. As predicted by the meteorological department, the pre- monsoons have started bang on time in Pune making the weather pretty romantic. Small spell of rain accompanied by gusty winds are a welcome change from the sweltering heat we had this year.
In the first week of pre monsoon, I decided to be a bit creative with the chicken. I wanted to make something without turmeric. As I was browsing the net for a good curry recipe I came across the Chicken Xacuti Recipe by Sanjeev Kapoor. I liked the recipe but decided to do some customization as I didn't have tamarind and wanted to omit turmeric.
In the end after certain customization like adding ghee to bring out the robust flavors of coconut and dry roasted masalas I had something which resembled the taste of a Chicken ghee roast more than a Xacuti. It may sound strange but yes if you simply omit the ghee, bring down the sugar level and add the tamarind then you will get a xacuti curry instead of a ghee roast. Puritans might not agree to this but I felt that it is. Chicken Ghee roast is a signature Mangalorean dish.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 2
- Chicken - 600 gm
- Curd - 100 gm
- Chilli Powder - 1 tsp
- Cardamom - 1
- Cinnamon - 2 inch piece
- Clove - 2
- Cumin Seed - 1 tsp
- Coriander Seed - 1 1/2 tbsp
- Star Anise - 1
- Fennel Seed - 2 tsp
- Poppy Seed - 2 tsp
- Black Peppercorn - 8-10
- Dried Red Chilli - 2
- Coconut (scraped) - 1 /2 cup
- Garlic (whole) - 4
- Onion - 2 Medium
- Fresh Ginger Paste - 1 tsp
- Red Chilli Powder - 2 tsp
- Nutmeg (grated) - 1/4 tsp
- Coconut Milk - 1/2 Cup
- Refined Oil - 2 tbsp
- Ghee (Clarified Butter) 2 tbsp + 1 tsp + 1 tsp
- Sugar - 1 tbsp
- Salt as per taste
- Green Chilli (for garnish) - 1
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