Mangalorean Style: Chicken Ghee Roast (Gravy)

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to make a special dish, Mangalorean Style: Chicken Ghee Roast (Gravy). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mangalorean Style: Chicken Ghee Roast (Gravy) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. Mangalorean Style: Chicken Ghee Roast (Gravy) is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Mangalorean Style: Chicken Ghee Roast (Gravy), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mangalorean Style: Chicken Ghee Roast (Gravy) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mangalorean Style: Chicken Ghee Roast (Gravy) is 4-5 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mangalorean Style: Chicken Ghee Roast (Gravy) estimated approx 35-40 mins. Prep Time: 3-4 hrs..

To begin with this recipe, we have to first prepare a few components. You can have Mangalorean Style: Chicken Ghee Roast (Gravy) using 25 ingredients and 7 steps. Here is how you can achieve it.

This one’s the typical style from the land of Karnataka- Mangalore…
It does have its own varieties, the same recipe- Depicting the very specialities from the provinces where it’s been recreated all over again
I’m a die hard fan of this particular recipe being the resident in the state past over 10 yrs time now, though I’m from Bangalore-
Nevertheless, this one’s typically loved & yearned by many either the regional people or the cosmopolitans, like us !!!

#nveg
#fest
#toc4
#partyrecipes

Ingredients and spices that need to be Make ready to make Mangalorean Style: Chicken Ghee Roast (Gravy):

1. 1 kg. For the Chicken Marinade: Chicken on Bones
2. 2 tbsps Fresh Lemon Juice
3. 1/4 Cup Plain Yoghurt
4. 1-1.5 tsps Salt
5. 1 tsp Red Chilli Powder
6. 1/2 tsp Turmeric Powder
7. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
8. 10-12 For the Masala Paste: pieces Byadagi Chillies: Dry Roasted
9. 2 tbsps Coriander Seeds
10. 1 tsp Cumin Seeds
11. 1 tsp Fennel Seeds
12. 1/2 tsp Fenugreek Seeds
13. 1 tsp Black Peppercorns
14. 1 Onion: Big & Roughly Chopped
15. 8-10 Garlic Cloves
16. 1 ” Ginger
17. 1/4-1/2 Cup Tamarind Pulp
18. As Required Water (RT)
19. 1/2 Cup For the Ghee Roast (Gravy): Ghee
20. Marinated Chicken
21. as required Freshly Ground Masala Paste
22. 1-1.5 tsp Salt or To Taste
23. As Required Water: Hot
24. 1/2 tbsp Jaggery
25. 10-12 Fresh Curry Leaves

Instructions to make to make Mangalorean Style: Chicken Ghee Roast (Gravy)

1. First Up: To marinate the Chicken- Add in a large mixing bowl: All the aforementioned ingredients required for the same, mix everything well together & coat the Chicken pieces well with it-
   Cover it & set aside for at least 2-3 hrs time, overnight is always recommended & the best
2. Next: To prepare the ground Masala Paste- Heat up a frying pan over the medium flame: Add in the whole spices to it aforementioned, to dry roast it all together, until they’ll turn aromatic & fragrant-
   Allow them to cool down before grinding them into a fine powder in the grinder jar-
   To it, now add in the aforesaid- Onions, Garlic-Ginger, Soaked Tamarind and a very little water- Blend it now to a smooth paste & set aside
3. Now, over the medium-high flame: Heat up a cauldron/wok/kadhai- Add in the required amount of ghee and the marinated chicken pieces to it & sauté well on the high heat for about 10-12 mins time-
   After that, remove the half-cooked Chicken pieces to a separate plate/dish & set aside while, now is the time to well sauté the prepared Masala Paste in it, for about 12-15 mins time until the oil surfaces upto the pan- Add in some more ghee, if required so
4. Add in the jaggery at this point, mix well until it melts completely then, add in the half-cooked Chicken pieces to it & continue cooking altogether for some more time- Add in the salt, post checking the seasonings part- Add in splashes of hot water while sautéing everything together now-
   Continue sautéing until the Masala thickens subsequently
5. Finally, add in the curry leaves to it by roughly tearing them with your fingers- Give it all a really good mix now, if you want a little gravy consistency & not too dry (since, I prefer a bit of thick gravy consistency to be had with the roti/paranthas/chapatis)- Add in some more hot water to it, mix well & bring to a boil once more
6. A final touch of another tsp of ghee on the top- Turn off the flame and cover it back, let it sit on the hot oven for another 15 mins time before serving it piping hot with your choicest Indian Bread varieties or Steamed Rice/Pulao, etc. accompanied by some green salads to top it all
7. Transfer it to a separate serving bowl now-
   Garnish it your own way and TIME TO ENJOY THIS DELISH NOW…!!!

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