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Chicken Ghee Roast Roll

 The Chicken Ghee Roll is a roll made out of a crispy paratha with a filling of ghee roasted chicken along with some onions, green chilies, lemon juice, and fresh mint. This recipe is not only one of my favourite recipe but also one of those recipes that depicts my root as its inspiration is taken from the streets and lanes of Kolkata’s famous Kathi Rolls but the twist is that I have added some flavours of my own. I know some recipes should be kept untouched but being a culinary student it is our responsibility to evaluate those heritage recipes with a touch of the modern era. Thus, the responsibility could turn into honour if it could reach the taste palate of each and every individual. Taking an overview anatomy of this dish – the spicy and chunky pieces of roasted chicken along with the richness of ghee, some freshness of thinly sliced onions, freshly squeezed lemon juice, and hotness of green chilies, all of them wrapped inside a soft, crispy yet flaky paratha will accord your taste palate with a robust of wholesome flavours. The best thing is it can be made by anyone and can be enjoyed from single individuals to family gatherings. 






INGREDIENTS


MARINATION

  • 700g of Chicken
  • 1 Cup of Yoghurt
  • ½ tsp of Turmeric Powder
  • Salt (As Required)


MASALA

  • 2 Kashmiri Red Chilies
  • 1tbsp of Coriander Seeds
  • 1tbsp of Cumin Seeds
  • 1tbsp of Black Peppercorns
  • 1tbsp of Fennel Seeds
  • 5 Cloves
  • ¾th tsp of Methi (Fenugreek Seeds)
  • 3 Dried Red Chilies
  • 1 inch Ginger
  • (8 - 10) Cloves of Garlic
  • 1½ tbsp of Tamarind Pulp
  • Water (As Required)


OTHER

  • Salt (As Required)
  • 1tbsp of Ghee
  • 1½ tbsp of Refined Oil
  • 3 Medium Onions (Chopped)
  • A handful of Curry Leaves


DOUGH

  • 2 Cups of Refined Flour
  • Salt (As Required)
  • 1tbsp of Refined Oil
  • Water (As Required)





METHOD

  1. Marinate the chicken pieces with yoghurt, salt and turmeric powder for 30 minutes.
  2. In a pan dry roast the whole spices and let them cool down for some time. Shift the whole spices into a blender along with some ginger, garlic, tamarind pulp and blend it to a fine paste.
  3. In a kadhai, heat some ghee along with some oil and add the onions. Fry them till they are golden – brown, add the masala paste, and cook till the oil separates.
  4. Once the oil has been separated from the masala paste, add the chicken pieces along with the marinade and keep stirring in order to prevent the yoghurt from curdling.
  5. Add a handful of curry leaves, give it a nice stir and reduce the flame to low heat. Cook the chicken for 30 minutes on low flame, add water if required and stir occasionally. You can leave the chicken here as it is for the proper mangalore Chicken Ghee roast.
  6. Once the chicken is cooked, let it cool down completely and debone the pieces of chicken.
  7. In another bowl, combine all the ingredients for the paratha and knead it to a semi – hard dough. Let it rest for a couple of 45 minutes.
  8. Make equal portions for the paratha, dust with some refined flour, roll it to a proper size and cook it generously with some ghee or oil.
  9. Start assembling the roll by adding a generous amount of filling over the paratha, add some sliced onions, chilies, lemon juice, mint leaves and roll it. Make sure you do not overfill it and you can add any flavour of condiment as per your liking – mayonnaise, ketchup, chili sauce, and many more. After all, the taste is subjective.
  10. Lastly, gobble it down.

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