Chicken or mutton ghee roast is a traditional mangalorean recipe. The main ingredient is ghee which makes the dish a mouth watering delicacy. It is a dry and thick dish without much gravy. It is one of my favorite dishes for chapati. It’s a quite simple recipe that I got it almost perfectly the first time I tried it. It can be made with chicken or mutton.
For 2 persons,
- 1/2 kg chicken/mutton pieces
- 5 tbsp ghee (no substitute)
- 4 long red chillies
- 5 kashmiri red chillies
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp whole pepper
- 1 tsp coriander seeds
- 1 inch ginger,2 garlic cloves (or 1 tbsp ginger garlic paste )
- 1/2 cup curd
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice / small tamarind piece
- 1 tsp sugar
1. Roast the long red chillies and kashmiri chillies on low flame such that they don’t burn. Just roast for 30 seconds.
2. Remove the red chillies and in the same pan roast the cumin, fennel, coriander and pepper for 3 minutes on low flame. Cool the spice mixture.
3. In a blender, add the roasted red chillies and the roasted spices along with the lemon juice,ginger and garlic. Add a little water and make into a paste.
4. In a pan, add 2 tbsp ghee and add in the chicken pieces with turmeric powder. Allow to cook for 5 minutes till chicken is half cooked.
If you are using mutton pieces, do the same but use a pressure cooker and allow 5-6 whistles.
6. In the same pan, add 3 tbsp ghee and add the blended spice mixture. Sauté on medium flame until the ghee layers on top. Add in sugar or jaggery.
1. You can use kashmiri chilli powder also instead of whole chillies.
2. You can adjust the gravy amount in the last step according to your need.
3. Do not compromise on the ghee. The more you add the tastier the dish is.
4. While using chicken, you can also marinate it in curd and turmeric overnight and use.