Chicken Ghee Roast

A very famous South Indian flavourful, spicy chicken dish which can be enjoyed with appams, neer dosa or steaming hot white rice. It has its origin from Kundapur, a small town in Mangalore, Karntaka. This has indeed become popular all over India, best one I had to date in Mumbai was the mushroom ghee roast with Malabar Paratha  at Bombay Vintage. There goes the recipe.....

Ingredients
1/2 kg boneless chicken cleaned and chopped into bite sized pieces, marinated overnight in 1 tablespoon of yogurt, a small spoon of turmeric powder, 1/2 a lime squeezed, 1 tspn chilli powder, salt as per taste.

For making the paste
6 red chillies roasted and kept first, keep aside
1 medium sized ball of soaked tamarind
10 cloves of garlic
1 tspn of coriander seeds
1 tspn of cumin seeds
1 tspn of black pepper corn
1/4 tspn of fenugreek seeds

Dry roast all the above except the chillies since they are already done and the tamarind and garlic,  Now take a mixi jar add the tamarind and the garlic cloves, all the roasted spices, add little water and make a smooth paste.

Curry leaves for garnishing
3 table spoons of ghee

Method

In a pan take the ghee, heat it and add the chicken, let it saute for a while on medium flame, add the ground paste and the salt, mix well and cook till the chicken is done and the paste leaves the sides of the pan. Garnish with fresh curry leaves. You can make it also with mushrooms or paneer. Serve hot with neer dosa, hot rice or malabar paratha. Below is the picture of the paneer ghee roast.