Monday, 30 December 2013

Chicken Ghee Roast

Chicken Ghee Roast
This chicken dish is my BIL's  favorite. Whenever i go to Mysore ,i'll definitely cook this chicken dish.It
tastes so good because its roasted in curds for 4 times and also it will be tender and smooth.I prepare this chicken lot many times as a side dish  whenever I prepare some Rasam.Though this is a side dish ,You can make it dry and can even serve as a starter too.

Ingredients:

Category:Nonvegetarian|Cuisine:Indian|Course:Side Dish
PrepTime:5 Minutes|Cooking Time: 30-40 minutes|Serves:5-6

Chicken Skin Out :800 grms
Curds:1 Cup ( divide into 4 equal parts)
Onion:2 Medium Chopped
Ginger Garlic Paste: 1 Tbsp
Green Chillies:2-3 Slit
Curry Leaves:5 Sprig
Black Pepper Powder:1/2 Tbsp
Chilly Powder:1 Tbsp
Coriander Powder:1 Tbsp
Oil:3 Tbsp
Ajinamoto:Pinch (optional)
Ghee:2 Tbsp
Cashew pieces:1 Tbsp
Salt :1 1/2 Tsp

Method: 

Heat oil in a pan,add curry leaves, onions ,slit green chillies and fry well.



Add ginger garlic paste,dry powders, ajinamoto . Add washed chicken, salt and fry well and close the lid and cook chicken till almost done.




Divide 1 cup curds into 1/4 cup each,add 1/4 cup curds and roast chicken well on high heat till curds get absorbed completely.



Repeat this for another 3 times till you complete all the curds and cook till dry. 
In a small pan,add ghee,curry leaves,cashews fry well,add crushed black pepper powder and pour it over chicken.


  
Garnish coriander leaves and Serve hot with lemon wedges and onion.



My Notes:
  • Make sure to add curds once chicken is cooked.Keep flame high add curds and roast 4 times.
  • Last time when you add curds,mix well fry chicken and before it get dried ,Turn off the heat so that moisture remains and chicken will be still soft.
  • Take care not to overcook chicken,or else it turns hard.
  • Taste for this dish mainly comes from roasting chicken for 4 times with curds and also the final ghee tadka.


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