CHICKEN GHEE ROAST - NANDINI KINI
CHICKEN - 1KG CURDS - 1/2 LTR GARLIC- 15 FLAKES RED LONG CHILLIS(KUMTE)- 2 HANDFUL GINGER GARLIC PASTE -2TSP TURMERIC POWDER-1/2 TSP JEERA-1TSP SALT TO TASTE GHEE-200 GMS
METHOD:1.Marinate the chicken with salt,turmeric powder n ginger garlic paste.keep it aside for 1/2 an slit the chillies n collect only broken chillis n discard the seeds.now boil the chillis for 5 minuts,drain n wash it twice n squeeze out the water n keep aside for 1/2 an hr. 2. slit the chillies n collect only broken chillis n discard the seeds.now boil the chillis for 5 minuts,drain n wash it twice n squeeze out the water n keep aside. 3.Boil the curds for 2-3 minutes,drain it n discard the water.collect thick portion of curds n keep it aside.
4.paste the boiled n washed chillies,thick curds,garlic n jeera to a smooth paste. 5.In a pan heat ghee n fry the ground paste until it becomes dark brown. 6.Add the marinade chicken cover n cook till done. delicious ghee roast is goes well with neer dosa or steamed rice. The same recipe can be done with paneer or mushrum
CHICKEN - 1KG CURDS - 1/2 LTR GARLIC- 15 FLAKES RED LONG CHILLIS(KUMTE)- 2 HANDFUL GINGER GARLIC PASTE -2TSP TURMERIC POWDER-1/2 TSP JEERA-1TSP SALT TO TASTE GHEE-200 GMS
METHOD:1.Marinate the chicken with salt,turmeric powder n ginger garlic paste.keep it aside for 1/2 an slit the chillies n collect only broken chillis n discard the seeds.now boil the chillis for 5 minuts,drain n wash it twice n squeeze out the water n keep aside for 1/2 an hr. 2. slit the chillies n collect only broken chillis n discard the seeds.now boil the chillis for 5 minuts,drain n wash it twice n squeeze out the water n keep aside. 3.Boil the curds for 2-3 minutes,drain it n discard the water.collect thick portion of curds n keep it aside.
4.paste the boiled n washed chillies,thick curds,garlic n jeera to a smooth paste. 5.In a pan heat ghee n fry the ground paste until it becomes dark brown. 6.Add the marinade chicken cover n cook till done. delicious ghee roast is goes well with neer dosa or steamed rice. The same recipe can be done with paneer or mushrum
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