Chicken Ghee Roast

I won't call this as the famous Mangalorean ghee roast as this dish is the hassle free short cut recepi of the authentic Mangalorean ghee roast. I minus the grinding and even opted out the byadge/harekala chilly which the local staple chilly use in making ghee roast. Simply those chilly are not to be found in our Malaysian market thus,i replaed with Kashmiri chilly powder which is amazingly good in the dish. If you noticed this is a no onion recepi and do not substitute ghee with butter or oil. 

Strictly opt for good quality ghee for making the ghee roast as the ghee plays an important element here. I know some might think that's a lot ghee in this but come on as the name suggested it's a ghee roast and what do you expect? Trust me right tablespoon are very much lesser compare to the authentic ghee roast which the amount of ghee could simply top up to one to two cups. 

Dandelions love this simple ghee roast with their rice.  I cooked prawn masala rice to pair with my chicken ghee roast. It goes well with Indian flat bread or even with idli or dosa.

Ingredients 

1/2kg chicken,cleaned and wash

8 tbsp ghee/clarified butter

1 1/2 tbsp Kashmiri chilly powder

1 cup tomato puree

1/2 tsp garam masala

1/2 tsp cumin powder 

1/4 tsp black pepper powder 

1 tsp coriander powder 

1 tsp jaggery 

1 1/2 tsp ginger garlic paste 

Salt to season 

1 tsp lemon juice 

Handful chopped coriander leaves 

Methods

Heat a pan with 5 tbsp ghee on low flame and fry in the cumin for a 30 seconds.

Add ginger garlic paste and cook for a minute before adding the tomato puree and cook for 5 minutes.

Add the Kashmiri chilly powder and coriander powder. Stir and cook for a minute.

Add the remaining 3 tbsp of ghee, chicken, garam masala and salt. Stir well and simmer for 20-25 minutes with lids on. 

Once the chicken is cooked, add jaggery,coriander leaves and lemon juice. Stir well and remove from heat.

Serve hot with rice or roti.