Chicken Ghee Roast

For Chicken Stock

For Byadgi Chilli Paste

For Chicken Ghee Roast

• Make several minor cuts on the whole chicken, but do not cut into pieces.

Byadgi Chilli Paste

• Soak the byadgi chillies in water overnight. Next morning transfer it to the grinder, add garlic to it and grind it to make a fine paste.

Chicken Stock

• Heat 2 tablespoons ghee in a large pan. When the ghee gets hot, add 300 grams of chicken and roast it well.
• Add black pepper, black cardamom, cashew, water, salt and bay leaves and mix well. Allow it to boil on medium heat for about 35 - 40 minutes. Remove the impurities floating on the surface of the chicken stock.
• Boil the whole chicken for 1 - 2 minute in the chicken stock on medium heat and remove it and keep it aside.
• After 30 - 35 minutes, remove the chicken pieces, bay leaves and black cardamom from the stock. Blend the stock using a hand blender. Chicken stock is ready. Turn off the gas.

Chicken Ghee Roast

• Cut the chicken into pieces in the size of your choice.
• Heat 1/2 cup ghee in a non-stick pan. When the ghee becomes medium hot. Add chicken and cook for a while.
• Add baydgi chilli paste and mix well. Cook the chicken on medium heat for about 15 minutes, while stirring occasionally.
• Add 1-2 ladle of chicken stock to it and mix well. Cook it for a minute and add 2 tablespoon of ghee to it and mix it well.
• Cook it on medium heat until the chicken becomes soft and the ghee separates. Taste the gravy for salt, add salt if required according to your taste and mix well.
• Add 1/2 tablespoon jaggery to the last and mix well.
• Turn off the gas. Delicious Chicken Ghee Roast is ready. Transfer delicious chicken to serving plate. Enjoy delicious Mangalorean Chicken Ghee Roast at your home.

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