How To Make Chicken Ghee Roast – Kundapur Chicken Ghee Roast – Restaurant Style Chicken Ghee Roast
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Chicken ghee roast is made by stir frying (or commonly said as roasting in India) chicken in generous amount of ghee and a blend of aromatic spices. The inclusion of jaggery and tamarind takes it to another level of deliciousness and it has this unique, fiery, sweet and sour flavor. Chicken ghee roast originated in the humble kitchen of Shetty Lunch Home, a family restaurant in Kundapur a small town near Mangalore in Karnataka a region in south west India. Please try not to be stingy in using ghee for this particular recipe because it is ghee that gives that unique flavor to this dish.
Ingredients Required For Making Chicken Ghee Roast Recipe –
* 1.3 kg/ 2.9 lb boneless skinless chicken thighs. You can even use bone in chicken but please cut the pieces small as the whole recipe is done by stir frying. I sometimes even make it with chicken wings (skin on) and they taste equally delicious.
* 7 to 8 dry Byadgi red chillies. If you cannot find byadgi chillies you can replace them with Kashmiri red chillies. Please note Kashmiri red chillies are hotter than Byadgi chillies so please adjust proportion according to your tolerance level. As shown in the video I like taking out the inner pith to which the seeds are attached as that is the part that has maximum heat in a chilli. Please soak the chillies overnight. In case you forget to do so then please soak them in very hot water for about 2 hours.
* 1 tablespoon heaped raw/roasted cashew nuts
* 20 gm/ 7 large garlic cloves/ 1 tablespoon finely grated garlic
* 20 gm ginger
* 80 gm/ 3 oz/ 1/4 th cup (standard measuring cup) plain unflavored yogurt (curd)
* 2 to 3 heaped tablespoons ghee. You can add more if your prefer. If you see the oil not getting released then please add more ghee.
* 2 teaspoons salt or as per taste
* 1 teaspoon tamarind concentrated. If using fresh tamarind, soak about a lime sized tamarind in 4 tablespoons of very hot water for about an hour. After an hour squeeze the tamarind and take out the pulp. Strain the pulp through a tea strainer to get rid of fibers and seeds.
* 30 gm of jaggery/palm sugar/ a tablespoon of light brown sugar. Please do a taste test at the end and if you think it is too spicy add more jaggery/sugar.
For the roasted spice blend –
* 1 tablespoon coriander seeds (dhania)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon fennel seeds (saunf)
* less than a fourth of a teaspoon of fenugreek seeds(methi). Please do not be tempted to add more as methi is bitter to taste.
* 5 to 6 black peppercorns (adjust according to preference)
Serve this with paratha/roti/rice
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Have a happy and safe cooking experience.
On today's menu is a popular and well-known
chicken recipe from Karnataka a State located In Southwest India nomoshkar and welcome to
curries with Bumbi and today it is all about Chicken ghee roast that takes us to a town named
Kundapur from where this dish has originated the Very first thing we will do is to marinate the
chicken I used boneless skinless chicken thighs You can definitely use bone-in chicken but
please use smaller pieces in that case I feel Using boneless chicken makes it a quick recipe
and I am always a fan of using chicken thighs I added a tablespoon each of finely grated
ginger and garlic along with 4 tablespoons Of plain unflavored yogurt and half a teaspoon of
turmeric powder now you can skip yogurt and just Use ginger garlic paste and a little bit of lemon
juice if you are allergic to Dairy mix well and Allow it to marinate for a minimum of 30 minutes
or you may keep it in the refrigerator overnight Remember to bring it nearly to room temperature
before cooking if marinating overnight this Recipe calls for dry red Byadgi chilies they
are less spicy than the kashmiri red chillies Slightly darker in color and have a more Smoky
flavor compared to the kashmiri red chillies I Used 7 byadgi chilies soaked them in water
overnight and now I will be taking out the Seeds because I do not like using the seeds
this is the only time while handling food That I use gloves because it is always best
to wear them when you are handling chillies In this way I use a small scissor to make a
slit and then take out all the seeds now what If you don't get Byadgi chilies at your Indian
grocery store you can use kashmiri red chillies Here I had soaked cashew nuts in hot water
for about an hour or you can even soak them Overnight along with the chilies next I will
be pureeing both chilies and the cashew nuts Puree them with about half a cup of water to make
a smooth paste and look at this gorgeous natural Ruby red color okay next is spice time we need to
roast some spices a tablespoon of coriander seeds That is dhania a teaspoon of cumin seeds that is
jeera half a teaspoon of fennel seeds less than A fourth of a teaspoon of fenugreek seeds that
is methi and 6 to 7 black peppercorns please do Not be tempted to add a lot of fenugreek seeds
as they are bitter roast spices on a low heat Stirring them continuously till they become
fragrant but my friends please do not roast Them too much you want to toast the spices just
to awaken them from the Shelf standing hibernation And that takes just a few seconds if you keep
on roasting them they will soon turn dark and Bitter and we are not making a bitter tasting
chicken recipe today after that transfer them Immediately to another bowl and please do not
leave them in that hot pan as again they will Burn getting that residual it from the pan since
I am using a mortar and pestle I will grind them Immediately but if you want to use a spice or
a coffee grinder then please allow the spices To cool down completely before grinding them do
not make too finer powder neither do you want it To be too grainy we are looking for this kind
of a situation okay time to turn on the stove
Please make this on a frying pan or any flat
heavy bottomed pan and make sure it is heavy Bottomed high heat and then since it is ghee
roast today it will be cooked in key this is My homemade ghee and I used a heaped tablespoon
for now more ghee will be used later I know I Know some of you are all set to type in those
two words too oily please watch till the end Of this video and then you can Rush down to the
comment section Okay add the marinated chicken Spread it out so that they get that maximum
heat from the pan and cook on high heat Initially you will see a lot of
water coming out from the chicken And the chicken will get half cooked
in that water it's almost 10 minutes And the chicken is almost half done
and the water is starting to dry up Now is the time for the chili and cashew nut paste
to grow in and I added some water to my spice bowl And my blender jar to get all that goodness to the
last drop but please do not add more than a fourth Of a cup of water because this is a dry recipe
without any gravy then the freshly ground spices Go in and now is the time you will add salt along
with the good heaped tablespoon of ghee this is Ghee roast my friends and I am telling you I am
using far less ghee than it is supposed to be I Know there is already somebody typing angrily in
the comment box but that's okay from now on keep Frying on medium heat till the oil is released
this is the hardest part of the recipe I feel Because it takes time for the oil to be released
and unfortunately I cannot specify the time here You will see the color getting
darker and when you start seeing The oil getting released we need to
add a sweetener I am using palm sugar But usually jaggery is used you can
also add light or dark brown sugar Next goes the sour agent that is tamarind you can
add fresh Tamarind pulp I always have a bottle of Tamarind concentrate in my refrigerator and like
any other concentrate you need less compared to Using the fresh pulp I added a teaspoon of
Tamarind concentrate do a taste test now and Adjust the seasonings and see how that oil is
coming out from the sides that's like telling You the chicken is well fried and you are done
please wait for at least an hour before serving This the more time you give the spices mellow down
and the chicken gets yummier serve this with rice Or Paratha along with a vegetable curry as a side
and a salad please help this video to reach out To more people by Smashing that like button
for me and I will see you next time bye bye
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