Super Delicious CHICKEN GHEE ROAST RECIPE (Step By Step Guide In English)
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- เผยแพร่เมื่อ 5 ก.ค. 2024
- How To Make Chicken Ghee Roast - Kundapur Chicken Ghee Roast - Restaurant Style Chicken Ghee Roast
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Chicken ghee roast is made by stir frying (or commonly said as roasting in India) chicken in generous amount of ghee and a blend of aromatic spices. The inclusion of jaggery and tamarind takes it to another level of deliciousness and it has this unique, fiery, sweet and sour flavor. Chicken ghee roast originated in the humble kitchen of Shetty Lunch Home, a family restaurant in Kundapur a small town near Mangalore in Karnataka a region in south west India. Please try not to be stingy in using ghee for this particular recipe because it is ghee that gives that unique flavor to this dish.
Ingredients Required For Making Chicken Ghee Roast Recipe - serves 5 to 6
* 1.3 kg/ 2.9 lb boneless skinless chicken thighs. You can even use bone in chicken but please cut the pieces small as the whole recipe is done by stir frying. I sometimes even make it with chicken wings (skin on) and they taste equally delicious.
* 7 to 8 dry Byadgi red chillies. If you cannot find byadgi chillies you can replace them with Kashmiri red chillies. Please note Kashmiri red chillies are hotter than Byadgi chillies so please adjust proportion according to your tolerance level. As shown in the video I like taking out the inner pith to which the seeds are attached as that is the part that has maximum heat in a chilli. Please soak the chillies overnight. In case you forget to do so then please soak them in very hot water for about 2 hours.
* 1 tablespoon heaped raw/roasted cashew nuts
* 20 gm/ 7 large garlic cloves/ 1 tablespoon finely grated garlic
* 20 gm ginger
* 80 gm/ 3 oz/ 1/4 th cup (standard measuring cup) plain unflavored yogurt (curd)
* 2 to 3 heaped tablespoons ghee. You can add more if your prefer. If you see the oil not getting released then please add more ghee.
* 2 teaspoons salt or as per taste
* 1 teaspoon tamarind concentrated. If using fresh tamarind, soak about a lime sized tamarind in 4 tablespoons of very hot water for about an hour. After an hour squeeze the tamarind and take out the pulp. Strain the pulp through a tea strainer to get rid of fibers and seeds.
* 30 gm of jaggery/palm sugar/ a tablespoon of light brown sugar. Please do a taste test at the end and if you think it is too spicy add more jaggery/sugar.
For the roasted spice blend -
* 1 tablespoon coriander seeds (dhania)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon fennel seeds (saunf)
* less than a fourth of a teaspoon of fenugreek seeds(methi). Please do not be tempted to add more as methi is bitter to taste.
* 5 to 6 black peppercorns (adjust according to preference)
Serve this with paratha/roti/rice
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience. - แนวปฏิบัติและการใช้ชีวิต
This looks delicious but I have no access to either the kashmiri nor the byadgi chilies. I do wonder if you can use any of the dried Mexican chilies like guajillo, ancho, pasilla or chipotle.
I would say pasilla goes quite close or a combination of pasilla and guajillo will also work. A combination of pasilla and ancho will be good too. Glad you brought up this question. Thanks for watching.
@@CurriesWithBumbi Thank you so much!
@@graceharney7352 I live in Spain and I can't order from this page but I appreciate you taking the time to help :)
You can use any red chilli powder.
L16
delicious
watching ❤
*Big Like.... Yummy and delicious yet easy to make.. Well Presented n Explained.. Loved the end result.. Thanks fr sharing with us* 👌👌👌👌
My favourite dish! Thanks for sharing this recipe.
Amazing looking recipe, i will be trying this asap
Lovely dish & spice profile! Will try!
This looks yummy! On my to do list! Thank you Bumbi ❤
Very Aromatic and Totally Delicious ❤ Thank You for sharing this must try recipe ❤
For people who aren't from the Karnataka - Telangana region: Pair Ghee Roast Chicken with your favourite single malts.
Will old monk pair with this dish lol
@@judefernandez827 of course, it's Old Monk!
Some talisker would do nicely lol
Can't wait to get into my new kitchen to start cooking again. This will definitely be one that I try!
Beautiful curry, txs for 😊
Yum . I’ll try this Bumbi.
Looks delicious indeed. A must try recipe
Super cool love your videos you’re awesome appreciate thank you so very much 🙏🌹🥰
I will try this thank you
Another great recipe! I especially appreciate that you give the background of the dish. I am always fascinated by how different Indian regional dishes may use all or most of the same spices. But depending on the cooking method and the different balance of spice amounts gives you a very different tasting dish. Thanks again!
Thanks for watching and leaving a comment
Wow I love it 😋
Oh my goodness. I always like to watch your videos but there is something about this recipe that is very exciting 👍🏻
Just love watching you your voice is just nice to hear
Yet another triumph Bumbi that celebrates Indian diversity, certainly there is no escaping what makes this dish unique and will no doubt surprise a few people. Stir frying as a technique for what is almost a dry curry and using tamarind as an ingredient. 😊 For some reason i envisage Dosa and a few chutneys alongside. Bliss..
Bumbi, this looks wonderful, I did not expect Tamarind to be added, so now I am even more excited to try this recipe!
This is a visual and auditory delight! I love the measured restraint in the ingredients you use to drum up these fantastic dishes! I’m a Calcuttan currently residing in Mumbai, and am exposed to the cuisine of the Shetty lunch homes here, which are usually a tad spicy to the sensitive Bengali palate, but this recipe will find pride of place in a Bengali tummy!❤
Good lord, Bumbi - - that looks scrumptious. A invite is quite in order.
This really does look super delicious 🤤 I really like the way this is cooked. It is making me very hungry. Wonderful recipe Bumbi ❤xxx
Thanks Emily. Glad the video made you feel hungry ♥️
Aaha, this is delicious. Waiting to make it soon! Hiya would love it with parathas. 😋😊
Baaniye diish Hiyake
A beautiful recipie in a lovely voice.Thanks
Thanks
Hey Bumbi, this recipe looks really delicious. You have such a peaceful voice and I love listening to you while you explain the method of sharing your recipe. Thank you.
Thanks for watching.
Ghee is such a healthy choice! Now I am off to find these peppers as they look amazing! Thanks as always for the background info and a fun looking recipe 💕💕💕
Thanks Mary
Thank you for your recipe. Made it and e everyone at home enjoyed it
I am glad you tried this recipe. Thanks for your feedback.
So very,very yummuyy,I'm going to cook this with ghee,I love ghee so very much,thanks for this wonderful recipe.
Looking forward to your feedback
I've just made this. Mine has a lighter colour and I think I've put a little bit too much palm sugar in but it tastes great. I'm cooling it down now ready for tonight. Thank you. 🥰
❤ this looks delicious
Thanks
Looks delish I use the legs with bone as it bcomes more tasty.. pure ghee is good but can use less..u hv a soothing voice
So friend your Mauritius sister like your delicious dish specially me bye.
Sensational! My daughters and I'll definitely be cooking this soon. Just a note, when I make my Mexican mole with dried chiles I pull the seeds out before I soak them. With the types of dried Chiles I use that seems to work well. Also you can toast the chillies dry before you soak them and it gives them a more Smoky flavor
You definitely can toast the chillies before soaking them 👍🏽
Hi Bumbi, You made poetry in the feast
Super 👍👌
Thanks
ما شا الله
"Bumbi, how much ghee do we need?"
Bumbi: "Yes".
Haha, I would say as much as you like 😀
Madam you r too good in your explanation love your recipe they r taste
Thanks
Thanks for the recipe! I tried out and it was just perfect ghee roast!! And the amount of ghee u mentioned I feel is perfect!! Thank you so much!! ❤️
I am glad you liked it
👍👍
🙏🏾
Hy Bumby I’m Mark from PRTH WA my Mother was born in India and I swear it’s my Mother’s cooking Sadly she has gone to Heaven I really really love your cooking mate I cook my self aswell but love to see more Ov your cooking
Thanks for watching 🙏🏾
Gosh that cooks amazing, and I'm sure it tastes fantastic. I love the way you say, we are looking for this sort of a situation lol.
It tastes delicious. Thanks for watching.
Namaste 🙏🏽 and Dhanyavaad Bumbi.
Looks delicious 😋 and looking forward to trying this one ☝️. It’s nice you present us with recipes from all over your vast continent.
❤🇮🇳🏴🐾🦴🦴
Colin
Thanks
👍
Please show us how to make the dish just the way ‘you do’, and the way it tastes good! People who type these angry comments are inadequately socialized/have bad manners. If a recipe is too oily or too sweet or too whatever, people can tweak it to their preference. You are amazing Bumbi….love your recipes;) 👍👍👍
Thanks for all your support 🙏🏾
First of all I would like to compliment you on ur very very sweet voice. Ur recipe looks 2 gd & simple 2 follow. I lov ghee roast so I hv found the right one ❤
Thanks
Thanks for a fabulous recipe and yet again something which is not complicated and doesn’t require too many ingredients .
I made this today. Came out well I think. Only thing, I decided at the nth minute to make this for dinner. So instead of soaking the chillies and cashew overnight, I soaked them for about 30 minutes in hot water and was happy that I could make a fine paste. Also instead of removing the seeds after soaking, try removing them before soaking. It comes out easier.
Have to add, Bumbi your voice is so calming and warm, it really pulls one to watch the video and further inspires to try them out.
Thanks for your kind words Aruna 🙏🏾. I am glad you tried this recipe. You can definitely soak the chillies in hot water if you are in a rush. Actually soaking them overnight brings out a sour sweet note to the chillies. Regarding taking out the seeds, the chillies sold at our Indian grocery store is so brittle. They break into small bits if I want to take out the seeds ☹️
This is also amongst one of your best recipes. But I'm wondering if the tamarind doesn't clash with jaggery, I can only imagine the flavor. Keep cooking bumbi.
Tamarind and jaggery is a great sweet and sour combination and really compliments each other very well. Thanks for watching.
I would love it if there were books; “narrated by Bumbi….”
Have a lovely weekend.
Have a great weekend my friend.
Real royal Nawabi preparation. Bunbi this one is right from the Nawab's chef book.. Although I've never tried with ghee, I am confident this preparation will be irresistible to many
Chicken ghee roast originated in the humble kitchen of Shetty Lunch Home, a family restaurant in Kundapur a small town near Mangalore in Karnataka a region in south west India.
Love love it. You didn't use a lot of ghee, I think the proportions are perfect. Women need some fat to make our hormones work properly and for some vitamins to work correctly it's all about not overdoing it. Don't worry about the keyboard warriors.
Haha , thank you
Bumbi does it again! Hopefully my Patel Bros has byadgi, otherwise I can't wait to get my Indo-Mex smash-a-thon started!
You can use Kashmiri red chillies as well
Nice recipe, something we call chicken poriyal in Tamil but without the palm sugar and tamarind.
Ghee is a lot more healthy than most cooking oils.. Plus curry is supposed to be oily, it's an excellent flavour carrier. Great looking curry, thanks for sharing.
Thanks for leaving a comment
❤
🙏🏾
@@CurriesWithBumbi I'm unable to leave a comment ...this is the only way I could so please excuse me for commenting on your reply...
Wanted to let you know that I had given up cooking.... seeing your recipes and how clear and simple you make them sound has inspired me to start cooking again.... thanks Bambi
@@sherinestephen6113 I am so happy to hear that. Happy cooking 😀
@Curries With Bumi Dear Bumbi, I absolutely love love love your recipes... And if anybody complains about; to much oil, using potatoes er any of that rediculousness... they should NOT be cooking indian food or even trying to be interested i believe... If you want to learn the REAL and AUTHENTIC way of any cuisine... you should do as you are told, otherwise it wil never be the real thing! And also poeple forget that you do not eat every single day like this... a good balance and variation in dishes makes it al ok and well balanced and healthy.... And for those who hate fat.. the truth is, you need fat to burn fat (of your body)... just be moderate and BALANCE your food! As always i will keep supporting your channel! I cooj ubduab fiid biw 3 - 4 times a week (ofcourse with sides of vegetables i roast or wok with compimentary spices and flavours as a side to balance out the meat and fish dishes and rice
Thanks for leaving a comment. I really appreciate all your support 🙏🏾
Looks yummy but i cant find many of the seasonings where i live. Too bad.
Please do check out if it’s available online.
Looks delicious. The chilies I've never heard of before and this will be a hindrance for me to get hold of them where I live in Ireland. Otherwise if I could get them I'd definitely be cooking this recipe!
Please check out the pinned comment. Probably you may get some of those chillies
I have dried Kashmiri chillies so guess I can use those and cut back on the amount and discard the seeds. Thank you Bumbi.
You definitely can use Kashmiri chillies
'I know someone is typing angrily in the comments box.' HAHAHAHA you are so funny, but I think you are right. Someone on youtube is always angrily typing in the comments box!
😀
Though I beg to ask, how affordable are the same spices.
That’s a very hard question but I would say it is affordable
Do you store your ghee in the fridge or not? I do and it always comes out so hard and difficult to remove from the container...
I store it at room temperature
Don't let them Ghee-Shame you, Ms. Bumbi! They must not know that Ghee is a healthy selection for vitamins K, E, and A. Thank you for the recipe, I look forward to trying it with Kashmiri peppers.
Looking forward to your feedback.
Bydagi chillies are definitely spicier than kashmiri chillies. We have been using them both for years.
Really, but I find it milder than Kashmiri chillies.
@@CurriesWithBumbi I googled bydagi vs kashmiri chilli and found this.
Kashmiri chili is known for its vibrant red color and mild heat, making it a popular choice in Indian cuisine. Byadgi chili, on the other hand, has a deeper red color and a slightly higher heat level, making it a great addition to spicier dishes.
Would it be easier to remove/scrape the seeds from the dried chilies before they are soaked?
You can definitely try
For anyone who can't get tamarind, you can always use brown sauce.
**The viewers already knew of description. No person in their right mind would say it’s “too oily”**
😀
Ghee fat etc isnt the enemy like we have had rammed down throats for decades. Its sugar.
This recipe calls for jaggery to balance the sharpness and heat from those chillies and the sourness from the tamarind.
Chikin biryani
Is this ghee roast cooked without onions as I am allergic to any form of onions. Looking forward to your comment thank u
No onion added. Please check description box for list of ingredients used
Wow this dish is so close to my heart Cz it’s one of our most fav traditional cuisine.. 💕Thanks to u for sharing this authentic recipe in ur channel 🤗 Ghee roast with some hot neer dosa hmmmm heavenly goodness I say 😋😋😋 Happy weekend to u n Bo🐶 Lots of love 💕
You came to my mind when I was uploading this video. Please tell me how you make this dish. Always good to know from a person who comes from that region.