KUNDAPUR STYLE CHICKEN GHEE ROAST
The fascinating origin of the Ghee Roast and the richness of its ingredients. The interesting story of the Byadgi Chilli, this recipe has it all.
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CHICKEN GHEE ROAST
Preparation Time: 20 Minutes
Cooking Time: 50 Minutes
Serves: 2-3
Course: Main Course
Cuisine: Indian
Ingredients
For Chicken Stock
2 tbsp Ghee
300 gm chicken bones
5-6 Black Peppercorns
1 Black Cardamom pods
12-15 Cashew nuts
1 ltr water
Salt to taste
1-2 Bay leaves
For Chicken Ghee roast
¼ cup Ghee
½ whole Chicken
½ cup Byadgi Chilli Paste
2 tbsp Ghee
½ tbsp jaggery
For Garnish
Fresh Coriander leaves
Process
In a saucepot, add ghee, chicken bones and roast them well.
Add peppercorns, cardamom pods, cashew nuts, water, salt to taste and bay leaf mix well and let it cook on medium flame.
In a medium size bowl, add byadgi chilli, water and soak it overnight.
Skim the stock. Add the chicken into the saucepot and poach it on medium flame .
Remove the chicken and chicken bones in a plate and keep it aside.
Blend the chicken stock.
In a pan, add ghee, chicken and sear it well.
After searing cut the chicken into medium size pieces and roast them well, add byadgi chilli paste and roast well till for 15 minutes.
Add the cashew stock and mix well , add ghee and roast well and let it cook on medium flame till the ghee separates.
Add jaggery and mix well .
Garnish with coriander leaves and serve hot.
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