Murgh Kaaju Ghee Roast

( Tender chicken cooked in Cashew paste & clarified butter)

My Mom & I mostly have our conversations around food. My mom is a great cook & the only difference between our style of cooking is, she loves to make rich & elaborate dishes. whereas I try to cut down on richness & make quick fix meals. Nevertheless my moms food is amazing, I am not saying because she is my Mom, but she definitely is a talented chef. She can cook in large scale & still make perfect dishes. Well I don't have so much courage to cook for more than 10 people. 

Earlier I have shared Chicken Ghee roast recipe, which is a true Mangalorean dish. While talking to Mummy, she told me that she experimented something & it was more delicious than the regular Ghee roast. Now that I have tried this recipe, I must admit that this is more tastier than the regular ghee roast. A big Thank you to Mummy for coming up with such a tasty recipe. The best part of the recipe is its simplicity. This recipe has very few ingredients & gets done under 20 mins. Here is the recipe & enjoy it! This is how I made it 

Making time: 20 - 30 mins

Serves: 5 people

Ingredients:

• 1 kg whole chicken cleaned & cut into medium size pieces
• 1 Tbsp Kashmiri Chili Powder
• 1/4 tspn Cumin Powder
• 1/4 tspn Turmeric powder
• 1/4 tsp Black pepper powder
• 15 whole cashew nuts
• 1 Tbspn lemon juice
• 1 Tbspn minced ginger & garlic
• 1 Tbspn cooking oil
• 2 Tbspn Ghee (Clarified Butter)
• Salt as per taste
• Coriander leaves to garnish

Directions:

1. In a heavy bottom Kadai/ Pan add 1 tbspn of cooking oil, fry the ginger garlic for a minute.
2. Add the chicken pieces, salt, turmeric powder & saute well until well combined.
3. Now covered the lid & cook the chicken on low flame for about 8 to 10 minutes or until chicken is cooked. Saute in between to avoid chicken from sticking to the bottom. (Add 1/4 cup of water only if required)
4. Once the chicken is cooked the water in the chicken needs to drain off. Turn off the flame & set the chicken aside.
5. In a mixer/ blender, make a powder of Cashew, cumin powder & chili powder.
6. Now add in 1/4 cup of warm water to this cashew powder & set aside.
7. In a Pan add 2 tbspn of ghee & add the cashew paste in it. Cook this on low flame for about 2 minutes, until fat separate.
8. Now mix in the cooked chicken into this fried cashew paste & give it a good mix. 
9. Finally garnish the dish with some lemon juice & coriander leaves.

Note:

1. In Singapore we get tender chicken so cook time is lesser. Well back in India the chicken is very hard, so you may have to cook the chicken for longer.
2. Since chicken has a lot of water in it, no need to add extra water. Just in case you feel the chicken is drying out & not cooked yet, only then add water.
3. If you want you can marinate the chicken with salt & turmeric powder & keep. I dint as I am always in a hurry to cook:)

Chicken Ghee Roast

This is my 4 th post under BM#27 under seasonal. You must have already seen & tried my Prawn Ghee Roast Recipe. I also have Chicken Ghee roast(Chicken cooked in Clarified butter & chilli paste) recipe in which I have used masala powders & made. Today I made this the traditional way. The recipe is same as Prawn Ghee roast.  Since this is a spicy dish its perfect during winters. I bet you will start sweating while eating this spicy dish & really yummy one. Well this is so tasty that you can have this any day of the year:). Today my hubbys school friends are visiting home & thats why I have made this dish. This is how I made it...

Serves 5 people
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Ingredients

1. 1 kg cleaned cut chicken (With bones)
2. 10 to 15 roasted Long Red Chilly (Byadgi) remove the seeds& boil the red chilis and wash it well to remove the spice.
3. 1/4 tsp tamarind paste
4. 1 tsp Coriander powder
5. 1/4 tsp Cumin Powder
6. 1 Tspn Garlic & 1 Tspn Ginger
7. 1/4 Tspn turmeric powder for marinade
8. 3 Tbsp Ghee
9. 1 Tbspn Coconut oil
10. 1 Tbsp cooking oil
11. Salt as per taste

Method:

1. Grind ingredients 2- 6 to a smooth paste.
2. Marinate the cleaned chicken with some salt & turmeric powder for about an hour.
3. In a Pan/ Kadai add cooking oil fry the chicken for about 6 to 8 mins untill all water is drained.
4. In the same Pan add another 3 tbsp of ghee & add the ground masala paste. salt fry this on low flame stiring for about 5 mins or untill fat seperation.
5. Finally add in the cooked chicken stir well & saute this for about 2 mins.
6. In the end garnish this dish with 1 Tbspn of coconut oil & mix well

 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

Chicken Ghee Roast

My mouth starts watering when I hear Ghee roast:) Well this time when I made this I used the powders unlike I ground masala to paste in my Prawn Ghee roast Recipe. I made this yesterday for lunch & I just couldn't stop licking my fingers & the plate too... I used chicken thigh with leg for this dish. But you can use any pieces that you like. I feel with bone it tastes great. Well Its called Ghee roast , but do not be afraid! there's not much ghee in there in my recipe:)


Ingredients

• 4 Chicken full legs with Thighs
•  2 Tbsp Kashmiri Chili
• 1/4 Tsp Cumin Powder
• 1/4 Tsp Coriander powder
• 2 Tbsp Ghee/Clarified Butter
• 1 Tsp Coconut Oil
• 1/2 Tsp Turmeric Powder
• 2 Tbsp Lime Juice
• Salt as per taste

Method: Marinade Chicken with Lime Juice, salt & Turmeric powder for at least an hour. Cook this chicken in a Pan with little water & keep it aside. Now take half cup of water & mix Chili,cumin, coriander powder & set aside. In  heavy bottom Pan / Kadai add in the Ghee/ Clarified Butter & the mixed masala. Cook this on low heat for 3 to 5 mins till you see fat separation. Finally add in the cooked chicken , stir well & cook for another 5 minutes on low heat. Once the masala is blended well into chicken finally add in the coconut oil & turn off the gas.  Yummy easy Chicken Ghee roast is ready. 

Note:

• Use Kashmiri Chili as its not very spicy so you can freely add in 2 Tbsp. If not this dish will get unbearably  hot:)
• Adding coconut oil at the end enhances the taste of this dish.
• There is no added color in this dish. The Kashmiri Chili gives this deep red color to the dish