Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more