Cheat’s Guide to Chicken Ghee Roast

Before I write anything about the recipe, I want to say that it’s been more than a couple of years now since I’ve posted any recipes. My son is a little big boy now and I can manage to find some time to blog again! So here I am back with a recipe. 

Chicken Ghee Roast is another popular dish from my hometown Mangalore. And I must tell you, a Sunday Afternoon lunch with Chicken Ghee Roast and Neer Dosa or even plain Steamed Rice is just divine! So here’s my version of Chicken Ghee Roast- the Cheat’s way. 

Traditionally it is made by dry roasting whole spices and then blending it into a paste. Here’s my version where I use powdered spices which saves a lot of time, however the end result tastes exactly the same. Here’s my recipe for Chicken Ghee Roast: 

Ingredients:

• 1/2 Lime
• 1 Sprig Curry Leaves 
• 1/2 Cup Curd
• A Pinch of Turmeric Powder 
• 2 tsp Paprika or Kashmiri Chilli Powder
• 1/2 tsp Cumin Powder 
• 1/2 tsp Coriander Powder 
• Salt to Taste
• 1 tsp Ginger Garlic Paste
• 1-2 tbsp Clarified Butter (Ghee)
• 350gms Chicken 
• 1 medium size Onion chopped 

Method:

In a mixing bowl add the Curd, Lime Juice, Turmeric Powder, Paparika (Kashmiri Chilli Powder), Cumin Powder, Coriander Powder, Salt and Ginger Garlic Paste. Mix well. 

Now Add the Chicken and allow it to marinate for 10-15 minutes.

Heat a pan and add the Ghee ( Clarified Butter) and add the chopped onion. Sauté on medium heat until they turn slight golden. 

Now add the marinated Chicken and cook on medium heat for 10 minutes. Lower the heat after 10 minutes and cook on low heat for 10 more minutes. 

Now add the Curry Leaves and cook for 5 more minutes or until the chicken is well cooked. 

Fenugreek Chicken / Methi Chicken

Methi Chicken is a very rich and wonderful dish. Chicken and Fenugreek leaves go so well together and a little fresh cream that we add in this recipe gives that rich texture. It goes absolutely great with Rotis and Rice. I can’t imagine eating fenugreek leaves otherwise. It’s bitter, but however works perfect with chicken. Note that I haven’t used any Red Chili Powder or Turmeric Powder, as it would ruin the earthy color that the dish gets. There are so many different versions of Methi Chicken, here is mine.

Ingredients:

• 2 cups roughly chopped Fenugreek Leaves
• 800 gms boneless Chicken cut into small pieces
• 2 cups roughly chopped onions
• 6 -7 Green Chilies
• 2 inch piece Ginger
• 5-6 Garlic Cloves
• ½ cup Fresh Cream
• 1 tbsp. Cumin Seeds
• 1 tbsp. Coriander Seeds
• ½ tbsp. Fennel Seeds
• 4 inch. piece Cinnamon
• 5 pods Green Cardamom
• 2 Pods Black Cardamom
• Salt to Taste
• 1 cup Water
• 2 tbsp. Oil
• 1 tsp. Cumin Seeds
• 1 tbsp. Butter

Method:

• Grind the Onions, Ginger, Garlic and Green Chilies into a fine Paste without adding water.
• Dry roast the Cumin, Coriander Seeds, Fennel Seeds, Green and Black cardamom with the outer shell removed.
• Grind the dry roasted ingredients into a fine powder.
• Now heat oil in a Pan.
• Add the Onion Paste and sauté till they turn almost light brown.
• Now add the Fenugreek Leaves and sauté for 3-4 minutes.
• Add the Chicken pieces, salt and the spice mix powder and mix well and cook for 2-3 minutes.
• Add water and cover and cook until the chicken is soft and well cooked.
• Add the Fresh Cream, mix and cook for 2 minutes.
• Now in a small pan, heat the Butter and add a tsp. of Cumin Seeds and allow it to crackle.
• Pour this tempering on top of the curry.

Bottle Gourd with Split Bengal Gram Curry/ Chana Dal Lauki

I was never familiar with the combination of Bottle Gourd and Split Bengal Gram when I lived down South.  Until I found out this combination after I moved to Gujarat, I used to hate Bottle Gourd. But now I’m so much in love with Bottle Gourd that I cook this dish almost every week. Bottle Gourd and Split Bengal Gram are made for each other. I’ve cooked this curry using a pressure cooker because it gets done in a jiffy. However you can cook it in a heavy based pan with the lid covered on low to medium heat. Make sure you cook until the gram turns soft but not mushy. Here’s the recipe.

Ingredients:

• ½ cup Split Bengal Gram (Chana Dal) washed and soaked in water for an hour
• 1 ½ cup diced Bottle Gourd (Lauki)
• 2 inch piece Cinnamon
• 1 tbsp. Oil
• 1 tsp. Cumin Seeds
• ½ tbsp. Clarified Butter
• 1 tbsp. finely Chopped Garlic
• 1 tbsp. Finely Chopped Green Chili
• ¼ cup finely chopped Onion
• ¼ cup finely chopped Tomato
• 1 tbsp. finely chopped Coriander Leaves
• 2 cups water
• Salt to Taste
• 1 tsp. Red Chili Powder
• 1 tsp. Garam Masala Powder
• ½ tsp. Cumin Powder
• ½ tsp. Coriander Seeds Powder
• 1 tsp. Ginger Garlic Paste

Method:

• In a Pressure Cooker, heat 1 tbsp. Oil.
• Add Cinnamon Stick and Cumin Seeds and allow it to crackle.
• Now add the Green Chili and Ginger Garlic Paste and sauté for half a minute.
• Add the Onion and cook until Golden Brown.
• Now add the Bottle Gourd and Tomatoes and mix well.
• Drain water from the soaked Split Bengal Gram and add the Bengal gram into the Pressure Cooker.
• Add Salt, Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder and Garam Masala Powder.
• Now add 2 cups water and Pressure cook until 4 whistles.
• Open the Pressure Cooker once the pressure is released.
• In another pan heat the Clarified butter.
• Add Garlic and fry until Golden Brown and then add it into the Curry and mix well.
• Sprinkle chopped Coriander Leaves on top.

Cauliflower and Potatoes (Aloo Gobi)

This is a recipe I learnt from my mother-in-law. It is one of the first recipes I learnt from her. Very easy, not much complications. All you have to do is throw in a bit of spices and toss the blanched vegetables. My mother-in-law used to make it every time we had a family gathering. Never seen anyone cook it better. I still can’t make it as good as her. It’s one of those dishes she could make a hundred times and each time it would turn out just perfect. This dish tastes the best with rotis and parathas. But I like it even with rice. Here’s the recipe for Aloo Gobi.

Ingredients:

• 1 tbsp. Mustard Oil
• A pinch of Asafetida
• 1 tsp. Cumin Seeds
• 1 cup Onion cut into large pieces
• 1 inch piece of ginger finely Chopped
• 1 cup of Potatoes cut into 1inch cubes
• 1 cup Cauliflower Florets.
• Salt to taste
• 1 tsp. Red Chili Powder
• ½ tsp. Coriander Powder
• ½ tsp. Garam Masala Powder
• ¼ tsp. Turmeric Powder
• 2 tbsp. finely chopped coriander leaves

Method:

• Blanch the Cauliflower and also the potatoes.
• Once the potatoes are blanched, deep-fry them until golden brown.
• In a Pan heat the Mustard oil.
• Add the Cumin seeds and let them crackle.
• Now add the chopped ginger and sauté for half a minute.
• Add the Onions and Asafetida and sauté of a minute and a half.
• Now add the Red Chili Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Salt and mix well.
• Add the cauliflower and potatoes and mix well and cook for 2 minutes.
• Turn off the heat and add chopped coriander leaves and mix gently.

Spiced Baby Watermelons

Ajay’s aunt came over yesterday and gave me some beautiful looking raw baby watermelons from the farm. First I thought they must be ripe watermelons just small in size. I had never seen such tiny watermelons. So I took them to the kitchen and cut one of them open. I found that it was white inside. I didn’t know what to do with them. It was more like a Mystery Box Challenge! It looked something like Bottle Gourd from the inside, with more seeds. So I finally cut them into small pieces and with the help of my spice box, I was able to achieve this nice spiced side dish. It tasted wonderful with rotis. I had never ever imagined eating watermelons with Rotis!!

Ingredients:

• 2 cups Baby Watermelons cut into small pieces
• 1½ tbsp. Mustard Oil
• 1 tsp. Carom Seeds
• ¼ tsp. Asafetida
• 1 cup diced Onion
• 1 tbsp. Chopped Garlic
• 1 tsp. Ginger Garlic Paste
• ½ tsp. Garam Masala Powder
• 1 tsp. Red Chili Powder
• 1 tsp. Coriander Powder
• ¼ tsp. Turmeric Powder
• Salt to Taste
• Chopped Coriander Leaves for Garnish

Method:

• Heat Mustard oil in a Pan.
• Add the Carom Seeds and let it crackle.
• Now add the Garlic and the Asafetida.
• Add the Onion and cook till it’s golden Brown.
• Add the Ginger Garlic Paste and cook for a minute.
• Add in the Red Chili Powder, Salt, Turmeric, Coriander Powder and Garam Masala Powder and Mix well.
• Now add the Pieces of Baby Watermelons and mix and coat them with the spices.
• Cover the lid and cook in low flame for 5-8 minutes until the watermelon is done.
• Garnish with fresh coriander leaves.

Butter Chicken

Butter Chicken originated in Delhi and has made it’s way all over the world. There are so many versions of Butter Chicken you can find these days. I used the Griller to Grill my Chicken, but you could also cook them on a non-stick pan or use the oven. You can make the milder version just by adjusting the amount of Red Chili Powder and Garam Masala Powder and increasing the amount of fresh cream. Also, if you want the gravy even thicker, just add a tbsp. of Cashew Paste. It will improve the thickness and make the gravy richer. This is how I usually make Butter Chicken.

Ingredients for the Marinade:

• 500 gms Boneless Chicken cut into small pieces
• 2 tbsp. Hung Curd
• 1 tsp. Garam Masala Powder
• 1 tsp. Chili Powder
• 1 tsp. Ginger Garlic Paste
• Juice of Half a lime.
• 1 tsp. Oil
• Salt for seasoning

Method:

• Mix all the ingredients together in a bowl and set aside for half an hour.
• Grill the chicken in a griller until it is cooked.
• Keep the grilled chicken aside.

Ingredients for the Gravy:

• 3 tbsp. Butter
• 4 pods Green Cardamom
• 8 medium tomatoes pureed and passed through a sieve
• 1/2 tsp. Ginger Garlic Paste
• 1 ½ tbsp. Sugar
• Salt for Seasoning
• 1/2 tsp. Garam Masala Powder
• 1 tsp. Red Chili Powder
• 1 tsp. Dried Fenugreek leaves Powder (Kasuri Methi Powder)
• ¼ cup Fresh Cream

Method:

• Melt the Butter in a Pan.
• Add the Green Cardamom pods and wait for half a minute.
• Add the Ginger Garlic Paste and sauté for half a minute.
• Now add the Tomato Puree.
• Add in the Sugar, Salt, Red Chili Powder and Garam Masala Powder.
• Turn the heat to low and cover and cook for 12-14 minutes.
• Now add the Grilled Chicken, Fresh Cream and Dried Fenugreek leaves Powder, mix gently and then cover and cook for another 2 minutes.
• Transfer the Butter Chicken into a serving bowl and drizzle some fresh cream on top.

Dum Aloo

Dum Aloo is a North Indian, Kashmiri Dish. ‘Aloo’ refers to Potato and the recipe calls for cooking on low heat for a long time with the lid on. This helps all the aroma get captured inside and once it’s done and you open the lid, the fragrance is just blissful. The spice blend is also quite different and therefore I’ve included the recipe for the masala powder as well. My husband usually doesn’t eat Potatoes except for French Fries. But the flavor in this particular dish is so amazing that he ended up eating it. He also promised that he would eat potatoes anytime if it were so flavorful. So here’s the recipe for Dum Aloo.

Ingredients:

• 10-12 peeled and boiled Baby Potatoes
• 1/3 cup finely chopped Onions
• 1 tbsp. Fennel Seeds
• 1 tbsp. Cumin Seeds
• 1 tbsp. Coriander Seeds
• 5 pods of Green Cardamom
• 1 tsp. Chili Powder
• ½ tsp. Garam Masala Powder
• ¼ tsp. Turmeric Powder
• Salt to Taste
• 1 tbsp. Sugar
• 1½ cup Yogurt
• 1 tsp. Ginger Garlic Paste
• 1 tbsp. Clarified Butter (Ghee)
• 1 tbsp. Oil
• Chopped Coriander Leaves for Garnish

Method:

• Heat Oil in a Pan.
• Add the Potatoes and keep tossing them until they are golden brown. (Note: While you boil the potatoes, Peel them before hand and pierce them with a fork all around. This will help them get the flavor from the Masala).
• Once the Potatoes are Golden Brown, keep them aside.
• Now in a clean pan, dry roast the Cumin Seeds, Fennel Seeds, Coriander Seeds and Green Cardamom. Make sure you don’t burn them. You’ll know it’s done once they start releasing the aroma.
• Grind all of them into a fine powder and keep aside. (That’s the Masala Powder).
• Take the yogurt in a bowl and add the ginger garlic paste and mix well. Then, pass the mixture through a sieve.
• Add the Clarified Butter (Ghee) in a deep Pan.
• Add the Onions and cook until they turn golden brown.
• Lower the heat and add Red Chili Powder, Turmeric, Garam Masala Powder, Salt, Sugar and the Masala Power mix you just made.
• Mix well and then add the Yogurt mixture, cover and cook on medium high for a minute and then add the Potatoes.
• Now Place a flat pan under the pan in which you are cooking and cook 2 minutes on high heat and on medium low for 15 minutes. ( Keep the lid in throughout).
• Transfer the Dum Aloo into a serving Bowl and Garnish it with Chopped Coriander Leaves.

Kadai Paneer

Kadai Paneer is a very interesting dish. Unlike other curries where the Masala is ground into a fine paste or powder, Kadai Paneer calls for a coarse masala mix. The tiny bits of the spice mix make you say ‘Wow!’ as you put a spoonful of the curry in your mouth. Anyhow, there are different ways of making Kadai Paneer. But after cooking ‘Dum Biryani’, I realized that placing a flat pan under the pan in which you’re cooking prevents direct heat and helps not to burn the curries. It allows it to cook evenly and the aroma caught inside just blows my mind! It’s more like cooking it in the Oven. But a different way always sounds interesting. So here’s Kadai Paneer, my way.

Ingredients:

• 1 tbsp. Coriander Seeds
• 1 tbsp. Cumin Seeds
• 4 Dry Red Chilies
• 1 tsp. finely chopped Ginger
• 1 tsp. finely chopped Garlic
• 1 tsp. finely chopped Green Chilies
• 2 tbsp. Oil
• 1 tsp. Garam Masala Powder
• 1 tsp. Coriander Power
• Salt to Taste
• 1 tsp. Sugar
• 1 tsp. Dried Fenugreek Leaves (Kasuri Methi)
• 2 cups chopped Tomatoes
• 400 gms. Cottage Cheese (Paneer) cut into large cubes.
• ¼ cup Green Bell Pepper cut into large pieces
• ¼ cup Onion cut into large pieces and separated
• ¼ cup Tomato deseeded and cut into large pieces
• 4 tbsp. Fresh Cream

Method:

• Heat a Pan and then add the Coriander Seeds, Cumin Seeds and Dry Red Chilies and Dry Roast them for a minute.
• Transfer them it to a blender and grind into a Coarse Powder. (Make sure you don’t grind it fine, the Kadai Masala is supposed to be coarse. Also, if you don’t want the curry to be too hot, then deseed the Dry Red Chilies before roasting them.)
• Heat oil in a pan. (The pan has to be wide and deep).
• Add Ginger, Garlic and Green Chilies and Cook for half a minute.
• Now Add the Kadai Masala Mix into the Pan.
• Add the chopped tomatoes.
• It’s time to add the salt and sugar too.
• Add in the Coriander Power and Garam Masala Powder.
• Mix well and cook on medium flame for 10 minutes.
• Add the Cottage Cheese, Bell Peppers, Tomato Pieces, Onion and Dried Fenugreek Leaves and mix gently. Cover and cook.
• Allow it to cook for a minute and then place a flat pan below the pan in which you are cooking. (This will help your curry from getting burnt.)
• Keep the flame on high for a minute and then set it on low and let it cook for 8-10 minutes.
• Add the Fresh cream, mix, cover it with the lid and cook further for 2-3 minutes and you’re done.

Hot and Sour Egg Curry

Mangalore had introduced me to a wide range of regional cuisines. I can still recall my neighbor asking my mom whether or not we had our lunch and if not, she used to rush back to her house and come back with amazing curries. She happened to use vinegar in almost all her curries and that bit of sourness in the curry made it stand out, specially the fish curry. My mom used to make the same curry, but she used tamarind water instead of the vinegar. They both tasted great. The dish is called ‘Puli Munchi’ in Mangalore; ‘Puli’ is Tamarid and ‘Munchi’ is Chili. So it’s basically a hot and sour dish.

I asked Ajay what he wanted for lunch and he said ‘Egg Curry’. So I decided to make the egg curry inspired by ‘Puli Munchi’. I realized that he would find it a little hot, so planned to make it Sour, Hot & Sweet. These three things go very well together. The original Recipe what my mom used to make is using dry red chilies and tamarind blended into a paste, for the gravy. But I used red chili powder instead. And also replaced the tamarind with white vinegar. So how would I get a thick gravy? That’s why I used the Cornflour. The curry turned out great. It’s not exactly what my mom or my neighbor used to make… But definitely inspired by it.

Ingredients:

• 6 Eggs boiled and cut into half
• 2 tbsp. Oil
• 2 medium Onions Sliced
• 1 tsp Ginger Garlic Paste
• 1 Star Anise
• 1 inch Cinnamon
• 1tbsp. Cornflour
• 1¼ tsp. Chilli Powder
• 1½ tsp. Sugar
• ¼ cup Vinegar
• 2 cups Water

Method:

• Heat Oil in a Pan.
• Add the Cinnamon and Star Anise and sauté for half a minute.
• Add the Onions and the Sugar and cook until the Onions caramelize.
• Add the Ginger Garlic Paste, Red Chilli powder and Salt and cook for a minute.
• Then add the Vinegar and 2 cups of water.
• Dissolve the Cornflour with 4 tbsp. of water and add it into the Curry (This will help give a texture to the curry).
• Cook it in low flame for 5 minutes and then add the Eggs.
• Mix well and cook further for 5 minutes.

Mushroom Masala

Mushrooms are always a hit in our house. I decided to make Mushroom Masala today the way they make in Restaurants. Mushroom Masala can be made even without the Cream and the Cashew paste, but this is how I wanted it to be today. The Cashew Paste helps to thicken the Gravy and moreover makes it richer. Also, I’ve used canned mushrooms instead of fresh mushrooms for I couldn’t find the fresh ones. Of course the fresh ones taste much better, but I had no option. The same recipe works great with green peas added. I’ve made the tomato Puree myself, but you can skip the extra effort and go ahead and use canned tomato puree.

Ingredients for Mushroom Masala:

• 1½ cup Tomato Puree
• ½ cup Cashew Paste
• ½ cup Onion Paste
• 1 tbsp. chopped Ginger, Garlic and Green Chilies put together
• ¼ cup finely chopped Onion
• 3 tbsp. Fresh Cream
• 1½ cup Fresh Button Mushrooms Sliced
• ½ cup Onion Paste
• 1 Bay Leaf
• 1 Black Cardamom
• 2 Green Cardamom
• 1 inch Piece Cinnamon
• 1 tsp. Red Chili Powder
• 1 tsp. Garam Masala Power
• ¼ tsp. Turmeric Powder
• 1 tbsp. Oil
• 1 tsp. Butter
• Chopped Coriander Leaves for Garnish

Method to make the Mushroom Masala:

• Add the Oil into a Pan.
• Then add the Bay Leaf, Cinnamon, Black Cardamom and the Green Cardamoms and Sauté for half a minute.
• Add the Finely Chopped Onions, Chopped Green Chili, Ginger and Garlic and Cook for 2 minutes.
• Then add the Tomato Puree, Garam Masala, Red Chili Powder and Turmeric Powder and mix well.
• Now add the Cashew Paste and Onion Paste along with 1 cup of water and cook for 10 minutes.
• Now add the Mushrooms and cook for 10 more minutes.
• Adjust the Salt if necessary.
• Turn off the heat and add the Fresh Cream and mix well.
• Transfer the Mushroom Masala into a Serving Bowl, top it with butter and sprinkle some fresh Coriander Leaves.

Ingredients for Tomato Puree:

• 3 cups chopped Tomatoes
• 1 tsp. Ginger Garlic Paste
• 1 tsp. Sugar
• Salt to Taste
• 1 cup Water

Method:

• Add the Tomatoes, Ginger Garlic Paste and water into a blender and blend till its smooth.
• Pass the puree through a Sieve.
• Now transfer it into a saucepan and cook for 10-15 minutes. (Make sure you’re away from stove because the tomatoes tend to splutter all over).
• The puree will reduce by 10- 15 minutes.
• Now add the Salt and Sugar and cook further for 3 minutes.
• Note: The Sugar is used to break the sourness of the Tomatoes.
• Keep the Tomato Puree Aside.

Ingredients for Cashew Paste:

• ½ cup Cashews
• ¼ cup Water

Method:

• Add the Cashews and water into the blender and blend into a fine paste.
• Make sure you’re left with not tiny chunks. It has to be absolutely smooth.

Ingredients for the Onion Paste:

• 1¼ cup Finely Chopped Onions
• 2 tsp. Oil
• A Pinch of Salt

Method:

• Heat Oil in a Pan.
• Add the Onions and Cook till they turn Golden Brown.
• Add the Salt and Mix well.
• Then transfer it into a blender and blend into a fine paste.
• Add water while blending if necessary.