How To Make Chicken Ghee Roast - Kundapur Chicken Ghee Roast - Restaurant Style Chicken Ghee Roast
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- / @currieswithbumbi
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 - serves 5 to 6
* 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
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
Facebook - / currieswithbumbi
🎬 Related videos -
🎬 Chicken & Lamb Recipes -
• CHICKEN AND LAMB RECIPES
🎬 Vegetarian & Vegan Recipes -
• VEGETARIAN & VEGAN REC...
🎼Background Music - (From RU-vid Audio Library)-
* Teasing the King By Nathan Moore
#chickengheeroastrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
24 июл 2024
