Name: Chicken Ghee Roast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chicken (bone-in, cut into medium pieces); 0.25 cup curd (whisked); 0.5 tsp turmeric powder; 1 tbsp lemon juice; 1 tsp salt (divided); 8 pcs byadgi red chilies (for color); 4 pcs guntur red chilies (for heat, adjust to preference); 1.5 tbsp coriander seeds; 1 tsp cumin seeds; 0.5 tsp fennel seeds; 0.5 tsp black peppercorns; 0.25 tsp fenugreek seeds; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tbsp tamarind paste; 5 tbsp ghee (divided); 1 pcs onion (medium, finely chopped); 10 pcs curry leaves; 1 tsp jaggery (grated, optional); 0.5 cup water (for cooking)

CraftMyMeals

Chicken Ghee Roast Recipe - South Indian Breakfast | CraftMyMeals

Instructions

1
Soak Rice and Poha (4-6 hours)
- Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
- Combine the rinsed rice and poha in a large bowl.
- Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
- Thoroughly drain all the water from the soaked rice and poha mixture.
- Transfer the mixture to a high-speed blender or a wet grinder.
- Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Pour the activated yeast mixture into the ground batter. Add the salt.
- Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
- Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
- Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
- While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
- Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
- Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
- Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
- Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
- To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
- Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
- Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
- Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.

Ingredients

500 g chicken (bone-in, cut into medium pieces)
0.25 cup curd (whisked)
0.5 tsp turmeric powder
1 tbsp lemon juice
1 tsp salt (divided)
8 pcs byadgi red chilies (for color)
4 pcs guntur red chilies (for heat, adjust to preference)
1.5 tbsp coriander seeds
1 tsp cumin seeds
0.5 tsp fennel seeds
0.5 tsp black peppercorns
0.25 tsp fenugreek seeds
6 pcs garlic (cloves)
1 inch ginger (roughly chopped)
1 tbsp tamarind paste
5 tbsp ghee (divided)
1 pcs onion (medium, finely chopped)
10 pcs curry leaves
1 tsp jaggery (grated, optional)
0.5 cup water (for cooking)

Instructions

1
In a bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix well to coat all the pieces evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
2
Soak both types of red chilies in hot water for 15 minutes to soften them. Drain and set aside. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Roast for 2-3 minutes until they become aromatic. Be careful not to burn them. In a blender, combine the soaked red chilies, roasted spices, garlic cloves, ginger, and tamarind paste. Add a few tablespoons of water and grind to a very smooth, thick paste. Set aside.
3
Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns golden brown. Add the prepared ghee roast masala paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and you see ghee separating from the sides of the masala. Add the marinated chicken to the pan. Mix well to coat the chicken with the masala. Sauté on medium-high heat for 5-6 minutes until the chicken is lightly seared.
4
Add 0.5 cup of water, the remaining 0.5 tsp of salt, grated jaggery (if using), and curry leaves. Stir everything together. Bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking. Once the chicken is cooked, remove the lid and increase the heat to medium. Sauté for another 3-4 minutes until the gravy thickens and clings to the chicken pieces, achieving a semi-dry consistency. Drizzle the remaining 1 tbsp of ghee over the top. Serve hot.

Goan Sanna with Chicken Ghee Roast

Nutrition per Serving

Recipes in this Meal

1. Goan Sanna

Ingredients

2. Chicken Ghee Roast

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About Goan Sanna with Chicken Ghee Roast

Instructions

Ingredients

Instructions