My journal of foood musings and eating memoirs
Most Bangaloreans, at the sound of Ghee Roast would think of Coast to Coast. I do too.They make a great ghee roast,especially their Prawn Ghee Roast is brilliant.Over the years they have been able to pull off the dish with the same unchanging flavors.Many have their good days and bad days, but, the Coast to Coast Ghee Roast has had it good days, at least every time I visited.So yes, to satiate your ghee roast cravings you take yourself to Coast to Coast.But, what if you are unable to go?What if, you want to make one yourself? Let me tell you, it is easy breezy.Here’s how you make it.
The Mangalore special from a Bangalore girl.
What you need:
Step 1 : Marinate the chicken in curd, turmeric powder, lime juice and half a tsp of salt overnight in the refrigerator.
Step 2 : Dry roast the red chilies on a low flame for about 2 to 3 minutes. Remove from the pan and allow to cool.
Step 3 : To a hot pan add 1 tsp of ghee and roast the fenugreek seeds, cumin seeds, coriander seeds, cloves and pepper on a low flame for 3 minutes. Remove from the pan and allow to cool.
Step 4 : Grind the roasted red chilies and spices with the tamarind and garlic to a fine paste.
Step 5: Heat about 2 tbsps of ghee in a heavy vessel, add the marinated chicken and cook for about 20 minutes.It must be almost done.Remove from the pan and keep aside.
Step 6 : Add the rest of the ghee and saute the ground paste on a low flame for about 10 minutes.The ghee must separate from the masala.
Step 7 : Add the chicken,jaggery and salt to the fried paste and cook on a medium flame for 4 minutes.
Step 8 : Cover with a lid and cook on a low to medium flame till the chicken is done.Fry well until the paste coats the chicken.
Step 9 : Garnish with curry leaves and serve .
This is a must try dish, its truly one of the best chicken dishes around town.