Sandy’s Chicken Ghee Roast

When I first ate Kundapur Chicken Ghee roast, the first thing came in to my mind was, “I am never going to try and replicate this, as its impossible, and I’m going to always come back and eat this. But one day I will have my own version”. This recipe was developed over the last 10 years, tried and tested with many satisfied souls. Its extremely easy and one cant get it wrong!

Sandy’s Chicken Ghee Roast

2 medium size chicken cut in to pieces
50 grams Kashmiri chilli powder
1 ½ tablespoon black pepper
1 ½ piece of ginger
1 teaspoon jeera
½ teaspoon methi seeds
2 tablespoon white vinegar
½ cup water (adjust for the paste consistency)

150 ml ghee (clarified butter)
1 sprig curry leaves for garnish
Grind all the ingredients except curry leaves and ghee in to a smooth paste. Marinate the chicken with the paste and the ghee mixed thoroughly in. Take a thick bottomed deep pan and on high flame roast the chicken for 5 mins. Simmer it and cook the chicken until done. Just before switching off the mix in the curry leaves.

Categories: Travel Cuisine

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: