Hi guys, today I will tell you one such recipe which the whole world makes in their own ways and say that this is how it should be made. And the name of that one recipe is Ghee Roast. I have seen so many versions of ghee roast that I get so confused that what is ghee roast exactly.

Does it has curry leaves or not?

Does it has onions or not?

Does it has tomatoes or not?

Or if there curd added in or not?

How much ghee to add, what kind of chilies to use?

Today I will solve all of these problems for you all because I took lots of effort in searching for detailed information about Kundapur. And I found out the real recipe of chicken ghee roast, which has a very beautiful story to it.

Around 50 years ago from today, Mohan Das Shetty, who worked at Syndicate Bank, decided to leave his work and start a restaurant. He opens the Shetty lunch home at this native village Kundapur. And in Kundapur the Shetty Lunch Home he invented a dish in which Kundapur’s neighboring chilies were taken that is Byadgi chilies were taken and Kundapur’s buffalo ghee was taken. Kundapur’s Buffalo ghee is very famous. And then they were cooked together with chicken creating a dish called Chicken Ghee Roast.

And that dish today defines Kundapur. From Mangalore around 100 km away. A small quiet village is there known as Kundapur where whoever coming from Udipi or Mangalore to who is a food enthusiast they cannot leave without going to Kundapur or Shetty Lunch home. And it’s an amazing example of simple ingredients when they come together than how they can change the luck of a city completely is an example of this.

Steps For Making Byadgi Chili Paste

Byadgi chilies obviously come from the Byadgi region. The best thing about Byadgi chilies is that they give a very beautiful color and also they have a very light sweetness to them. This is very unique and you can say that in the entire Karnataka even in Byadgi, Shimoga, Mangalore, regions Byadgi chilies ruler over there. Because no chili can give color like Byadgi chilies, especially in non-vegetarian dishes.

Let’s check out how to make a Byadgi chili paste.

So we will soak these chilies in water for overnight and do not add any other spices like coriander powder, cumin powder.
Some people add some garlic if you want you can add some amount of garlic with the chilies so that you can make a paste of it later.
After soaking you just need to make a paste of it.

After making a paste it looks very dangerous but it’s not that spicy at all. So don’t worry because this is the specialty of Byadgi chilies.

Steps For Making Chicken Ghee Roast

Asha Dadwal

Chicken ghee roast is one of the simple recipes which is making by very fewer ingredients with a great taste. You must try this recipe at least once.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Indian

Servings 2 People

Calories 437 kcal

Equipment

Ingredients

For Chicken Stock

300 gm Chicken Bones
3 tbsp Ghee
6-7 Black Pepper
1 Black Cardamom
15 Cashew Nuts
Small Cinnamon Stick
1 liter Water
2 Bay Leaves
Salt to taste

For Chicken Ghee Roast

5-6 tbsp Ghee
½ Chicken (whole chicken prefer)
½ Cup Byadgi Chili Paste
2-3 tbsp Ghee (again)
½ tbsp Jaggery (if required)

Instructions

In a hot pot add ghee, chicken bones, and saute them.
Now add black pepper, black cardamom, cashew nuts, bay leaves, cinnamon stick, water, salt and mix it well.
Cook it for medium flame for 30 minutes and Skimming continuously.
Take a whole chicken and give little cuts. now in the same stock poach the chicken for 1 minute and after poaching cut the chicken into medium pieces.
After that remove the chicken bones, masala's from stock, and keep it aside.
Now blend the chicken stock.
In a pan add ghee, chicken pieces and saute for 1-2 minutes.
Now add Byadgi chili paste and cook together for 15 minutes.
Add chicken stock (as you required), ghee, and cook it on medium flame until ghee separates.
Add jaggery and mix it well. Now your chicken ghee roast is ready.

Notes

Skimming is very important. Whenever you make any stock keep on skimming it because impurities start floating on top.
Give a minimum of 30 minutes when you cook chicken stock and a maximum of 45 minutes but don't do it more than that because whatever flavor is retained of the chicken will go away.
Add jaggery is optional if the chili's sweetness isn't sweet enough.
Check the salt before serving.

Also, try other Indian Main Course recipes:

Mangalore Chicken Ghee Roast Recipe