Ghee roast is a famous mangalorean delicacy, its fiery red in colour with a perfect balance of tanginess ,spicyness and mild flavours of spices. Here ghee is used in large amount to cook the meat or veggies along the masalas till semi dry so the name “ghee roast” ❤
Usually we all have seen and tasted ghee roast in red masala which tastes heavenly and loved by almost all 😍…. But few months back i came across this amazing green ghee roast in one of the famous mangalorian resturant and i fell in love with it,it was so yum that the taste still lingers in my mouth . I just couldn’t stop eating it😋…. i just wanted to make it and enjoy at home ,so what i did is i started guessing ingredients with each bite, …and a recipe just followed in my mind ,then i gooled for this green masala ghee roast but couldnt find it anywhere, then after months i just decided to make using my knowledge on ghee roast as the taste was still fresh in my mind 😃 and i succeeded successfully in my experiment 💃…,i wont say it exactly matches the one I tasted in resturant but nothing less to it 😃 ,i learnt something new ,my family loved and enjoyed it and i was very happy😊.. now this recipe is a hit among my friends and family members too😃
Homemade is Happiness ❤❤❤
Recipe is as follows
INGREDIENTS
• 1 kg Chicken(boiler chicken)
• 1 tblsp gingergarlic paste
• 3tblsp yoghurt (thick beaten curds)
• 2 tsp chilly Powder
• 1tsp turmeric
• 3 onions(2 for paste and 1 chopped finely for tempering)
• 1 bunch coriander leaves
• 2 tblsp Mint leaves(pudina)
• 8 -10 green chilles +2 chopped for tempering
• 6 leaves spinch(palak)
• 1 spring curry leaves
• 1 tsp Black pepper corns
• 1″cinnomon(chake)
• 5 cloves (lavang)
• 1 star anise (flower)
• 8-10 cashews soaked in warm water or milk
• Salt as to taste
• 3/4-1/2 cup ghee (can reduce to 1/4 cup or use ghee +oil)
METHOD
▪Marinate chicken with salt, gingergarlic paste, chilly powder, curds, turmeric for nearly 30 minutes .
▪After marination time boil chicken without adding any water for few minutes or till chicken is 3/4 cooked.
▪Make paste of 2 onions and set aside
▪Now make another fine paste(green masala) of spinach, mint, coriander, cinnamon, cloves, staranise, pepper, green chilles, curryleaves & soaked cashews .
▪Now heat a thick bottom kadai add ghee and finely chopped onions,green chilles and fry traslucent,add onion paste and fry till it changes colour to brown .
▪Add the green masala,and cook till ghee starts seperating(cook in medium flame for a better taste) and raw smell disappears
▪Add cooked chicken,salt if required and mix well and cook till everything conbines and chicken gets cooked
▪when chicken is cooked turn the flame to high and fry it till it brcomes semi dry
▪Enjoy this as a starter or a sidedish .
NOTES
▪I have not used any artificial colour here if one likes can use green colour to make more attractive
▪Lime juice can be added if one likes but i haven’t used but served with lemon wedges
▪Use same masala with mutton, prawns ,eggs, mushroos ,babycorn ,potatoes ,soya chunksor any veggies
▪ 2 tsp of cream can be added for making it even more rich
▪Suggestions on this recipe are welcome as its my own recipe 😊
cookwithashu 