Dec 172014

Chicken Ghee Roast is a popular delicacy of Mangalore.when I was looking for a authentic recipe in Google,I  came across this yummy chicken ghee roast recipe on sailus food.Adding ghee enhances the flavor and this is a must try for chicken lovers.This is spicy and can be served with rice,ghee rice,fried rice or Roti.



  1. Chicken – 1 kg
  2. Yogurt(thick) – 1/2 cup
  3. Turmeric powder –1/2 tsp
  4. Lemon Juice –1 tbsp
  5. Dry red chilly – 10
  6. Black peppercorns –8
  7. Cloves –3
  8. Fenugreek seeds-a pinch
  9. Coriander seeds –1 1/2 tbsp
  10. Cumin seeds – 1/2 tsp
  11. Garlic flakes –8
  12. Tamarind Paste-1/2 tbsp
  13. Jaggery or sugar– 2 tsp
  14. Ghee –6 tbsp
  15. Curry leaves – 1 sprig
  16. salt

Chicken Ghee Roast




  1. Marinate chicken in curd,turmeric powder,lemon juice and 1/2 tsp of salt.Keep in refrigerator overnight.
  2. Heat a pan and dry roast red chillies on low flame and take care not to get burned.Remove from fire.
  3. In the same pan add 1 tsp of ghee and roast fenugreek seeds,cumin seeds,coriander seeds,cloves and peppercorns on low flame for 2-3 minutes.Remove from fire and let it cool.
  4. Grind the roasted red chillies and spices with garlic and tamarind into a fine paste.
  5. Heat 2 1/2 tbsp of ghee in a heavy bottomed pan.Add the marinated chicken pieces and cook on medium flame till it is 3/4th cooked.
  6. Remove the sauteed chicken pieces and keep aside.Transfer the liquid into another bowl.
  7. Heat remaining ghee in the same pan.Add the ground paste and saute on medium flame for 5-7 minutes till ghee separates.
  8. Add the chicken pieces to it and mix well.Also add the leftover liquid(while cooking chicken)and jaggery and cook on medium flame for 5 minutes.Add salt to taste and stir well.
  9. Cover and cook on low flame till chicken is coated with masala.Once it is cooked well, open the lid and dry roast for 2-3 minutes.
  10. Garnish with curry leaves.Serve with rice or roti
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Rating: 1.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , ,
Aug 032013

Kashmiri Palak Paneer is prepared using palak and paneer sauteed in dry spices.This recipes is adapted from Chef Marut Sikka’s “Lock Stock and Two Smoking Tikkas”  NDTV Good Times cookery show .This goes great with roti.



  1. Baby spinach – 1 bunch
  2. Paneer (cottage Cheese)– 500 gms
  3. Cinnamon stick – 2
  4. Garlic cloves – 4
  5. Turmeric powder – 1 tsp
  6. Kashmiri Red Chilly Powder – 2 tsp
  7. Dry ginger powder-1 tsp
  8. Cardamom powder –1 tsp
  9. Black Pepper powder-1 tsp
  10. Roasted cumin seeds powder – 1  tsp
  11. Oil – 2tbsp
  12. Salt
  13. Water




  1. Wash and clean leaves of  baby spinach.Boil some water in a pan.Add some salt and put the spinach leaves into it
  2. Once it starts to boil,take it out and strain it.Allow it to cool by adding cold water.
  3. Squeeze out the extra water from the spinach and cut it coarsely.
  4. Dice paneer into rectangular cubes.Heat oil in a pan and fry paneer cubes till golden brown.
  5. Transfer into a bowl with cold water and soak in water so that they turn soft.
  6. Heat 2 tbsp of oil in a pan.Add cinnamon sticks, chopped garlic,chopped spinach and saute it.
  7. Once it is done, add turmeric powder and red chilly powder.Saute it.
  8. Once the raw smell goes, add cumin seeds powder, dry ginger powder,cardamom powder and pepper powder.
  9. Now drain the water out from the soaked paneer and add the paneer cubes to the cooking spinach.Add salt to it.Mix well and saute for 2-3 minutes.
  10. Remove from fire .
  11. Serve warm with Roti.
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Rating: 5.0/5 (4 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
Jul 172013

Mushroom Tikka Masala is prepared by marinating mushrooms in yogurt with Indian spices and cooked in a rich creamy gravy. This curry goes well with roti or chappathi. This recipe is adapted from my favorite blog Veggie belly of sala Kannan.

Mushroom Tikka Masala (3)



For the Sauce

  1. Onion(chopped) – 1
  2. Ginger-garlic paste-2 tsp
  3. Tomatoes(medium, ripe and pureed) – 3
  4. Cumin seeds –3/4 tsp
  5. Cumin powder –1/2 tsp
  6. turmeric powder –1/4 tsp
  7. Red chilly powder – 1/2 tsp
  8. Coriander powder – 1/2 tsp
  9. Dry kasoori methi – 2 tbsp
  10. Heavy Cream – 2tbsp
  11. Oil –2tbsp
  12. Salt
  13. Coriander leaves

Mushroom Tikka Masala (1)

For Marinating Mushrooms

  1. Button Mushrooms(white) –15
  2. Bell Pepper(green or red,cubed) –1
  3. Turmeric powder –1/4 tsp
  4. Chilli Powder – 1/4 tsp
  5. Yogurt –1/4 cup
  6. Oil –1 tbsp

Mushroom Tikka Masala (2)


  1. Clean the mushrooms and cut them into half .If they are small, leave them whole.
  2. Mix together mushrooms,Bell pepper,turmeric,chilli powder and yogurt. Keep aside for 20 minutes.
  3. Heat oil in a pan. Add cumin seeds and once they start to splutter,add chopped onion.Saute till onions turn brown in color.
  4. Add ginger-garlic paste and once the raw smell goes,add tomato puree,turmeric powder,chilli powder and coriander powder.
  5. Bring it to boil and let the gravy cook on medium flame for about 10 minutes or till it thickens.If the sauce gets thick, add 1/2 cup of water whenever needed.
  6. In the mean time,heat oil in another pan.Add mushrooms and bell peppers in batches.Make sure not to crowd the pan.cook on medium heat till they start to change color to brown.Don’t move mushrooms around too much,they won’t brown.
  7. When the tomato sauce is cooked well,add the sauteed mushrooms and bell peppers to it.Add kasoori methi and salt.Let it cook on medium flame for 3-4 minutes or till bell peppers are cooked.
  8. Turn off the heat and add heavy cream to it. Stir well.
  9. Garnish with coriander leaves.
  10. serve with Roti.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , , ,
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