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CHICKEN GHEE ROAST

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Chicken Ghee Roast

Chicken marinated with roasted blended spiced and slow-cooked in ghee (clarified butter).

WHAT IS GHEE?

Ghee is clarified butter. Ghee is made by heating butter to separate the liquid and milk solid portions from the fat.

I make my ghee most times or at least my mom does. Here is our recent picture of ghee we made at home.

Ghee homemade

There is a myth that ghee is bad for health. It is not. Anything in moderation is good. It had good anti-inflammatory properties and also contains heart-healthy fats.

Ghee can be used to our skin for dry skin and even to our hair for moisturizing it.

ENJOY WITH:

Marination helps the spices to get into the chicken. You can always replace chicken with paneer, tofu or mushroom.

Enjoy with Roti, Naan, paratha, parotta or plain hot rice or jeera rice.

OTHER FAVORITE CHICKEN RECIPES:

Chicken Biryani

Madras chicken curry in 30 minutes

Chicken Drumstick roast

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CHICKEN GHEE ROAST
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Roast :
  • 1.5 tsp, Cumin seeds
  • 2 tsp, Whole black pepper
  • 6 Red chillies whole
  • 1.5 tsp, Fennel seeds
  • 1.5 tsp Fenugreek Seeds
  • 1.5 tsp Coriander seeds
  • Blend:
  • 1 tsp Turmeric powder
  • 1.5 tsp Kashmiri Red chilli powder
  • 1 inch Ginger
  • 5 Garlic
  • ½ cup of water
  • Marination:
  • ½ cup plain yoghurt
  • 400 gms, chicken
  • 2 tsp, salt
  • Roast
  • 2.5 tbsp of Ghee
  • 1 cup Onion, finely chopped (~1 medium-sized)
  • 2 Green chilli, chopped roughly
  • 7-8 Curry leaves,
  • 1 tsp Salt
  • 2 tbsp, coriander leaves, to garnish
Instructions
  1. Roast everything under ‘Roast’ in medium heat for 5 minutes. Keep an eye or it will get burnt.

  2. Take everything under ‘Blend’ with the roasted ingredients in a blender and blend it nicely into a paste.

  3. Add the blended paste to a bowl with marination ingredients (Yogurt, chicken and salt).

  4. Let them marinate for an hour.

  5. Now take a non-stick pan with ghee in medium heat. Add the chopped onion and green chillies with salt.

  6. Let them roast for 5-7 minutes until translucent and brown.
  7. Add the marination now and mix well. Close the lid and leave it for 5 minutes in medium heat and then 15 minutes in medium to low heat.

  8. Check if the chicken is cooked (it should be). If not leave it open for your right consistency (It should be semi gravy).

  9. Open the lid now, add the finely chopped coriander leaves, curry leaves and mix well.
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Chicken Ghee Roast-2

Mushroom Vegetable Chow Mein

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Mushroom Chow mein-5Crispy noodles with mushrooms and spinach!

Do you know if you want lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.

When I know I want noodles from a take out, I always want the crispy ones.  The only issue for me is I don’t find vegetarian chow mein to order easily. I don’t eat eggs so it is even harder. So, I had to buy eggless chow mein and make this. My nephews love this too. They just love noodles.

Okay No more blah blah blah today. For some reason, I do not feel like typing much. So let me go straight to the recipe below.

I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives.

Mushroom Chow mein-2

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Mushroom Vegetable Chow Mein
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • 3 tablespoons, canola oil
  • • 16-ounce chow mein noodles (Used eggless)
  • • 3 Green chillies, slit
  • • 6 cloves garlic, chopped finely
  • • 3 inches, ginger chopped finely
  • • 200 grams, mushrooms
  • • 200 grams, spinach
  • • 100 grams, carrot, slit
  • • 2 tsp, salt
  • • Sauce:
  • • 1.5 tbsp Dark soy sauce
  • • 1 tbsp mushroom sauce
  • • 2 tsp sriracha sauce
  • • 1 tsp sugar
  • • 1 tsp, crushed black pepper
Instructions
  1. Boil noodles as per instructions in the package. Usually 2 minutes in boiling water with some salt. Keep ½ cup of noodles boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep it aside.
  2. In a small bowl, whisk together the ingredients in the sauce.

  3. Heat 1.5-tablespoon canola oil in a large skillet or wok over medium high heat.
  4. Add noodles and cook, stirring constantly, until golden brown and crispy, stirring every few seconds for about 3-5 minutes. Remove the noodles from the pan and set aside.

  5. Heat remaining 1.5-tablespoon oil in medium heat in the skillet. Add green chillies, garlic, ginger, carrot, spinach, and mushrooms, salt and cook, about 3-4 minutes.

  6. Then add the sauce mixture and noodles starch water, Mix well and let them boil for 30 seconds.
  7. Stir in noodles until well combined, about a minute.

  8. Garnish with chives if you have or enjoy as it is like me.

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Mushroom Chow mein-3

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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PALKOVA/ Therattipal / Milk fudge

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Palkova/therattipal

 

Palkova is a traditional Indian dessert made with just 3 main ingredients, Milk, Sugar and PATIENCE.

“Take time to do what makes your soul happy!” So I made this :)!

MEMORIES (Timeless treasures of the heart!)

I share many memories of it growing up until now. I love this one and Love of my life loves this too. I grew up in Chennai where there is a milk shop and they primarily sell milk but they also sell this “palkova”. If any readers know it is aavin palkova. I love them. My mom knows I love this so whenever we cross that shop, she will buy me this even sometimes when she can’t afford it. She even used to make this at home when I used to return from school.

Even now whenever she visits me from India, even if I don’t ask her she buys me this with love. You know what? I have mastered this recipe now. So, I don’t think I will crave from that shop anymore.

RECIPE TIPS

Why did I say you need patience, as it takes time to make this as almost for 2 litres of milk to come to this consistency, took 3 hours.

There are a lot of other ways to make this quick, we can add condensed milk and yoghurt. There are so many recipes online but nothing will taste the same as this. You get the best taste for the work you do. It is not a lot of work, but it needs to be on the flame for a long time and needs stirring frequently.

  • Use a heavy bottom pan as this will prevent the milk from sticking.
  • Keep a whisk with you to whisk it often.
  • Add a small stainless steel plate inside the vessel to keep the milk from boiling over if you are not standing next to it.
  • Use whole milk, I know people want to turn to 2%, you can but obviously, you are compromising in the taste. 
  • No need to use jaggery or raw sugar for colour.

Other favorite dessert recipes: Gulab Jamun, Basundi, Beetroot Halwa

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PALKOVA/ Therattipal / Milk fudge
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3.5 cups
 
Ingredients
  • Milk – 2 Litres
  • Sugar – 1.5 cups.
  • Cardamom powder – 1 tsp
  • Saffron strands – 6
  • Rose water – 1 tsp
Instructions
  1. • Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce.

    [Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"]
  2. • Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.

  3. • Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.

  4. • Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.

  5. • when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
  6. • It will solidify as it cools down.
  7. Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
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Therattipal/ Palkova

 

 

Turkey Kurma /Turkey Cashew curry

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A rich coconut cashew based turkey stew to go sides with flatbreads. Easy and Exotic!

TurkeyKurma/ Turkey curry-3

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

Kurma

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style Kurma made with coconut, turkey and green chilies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is!

I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.

Pair it with: You can have this turkey kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.

COOKING TURKEY:

The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:

The whole turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

 

TurkeyKurma/ Turkey curry

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Turkey Kurma /Turkey Cashew curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the pressure cooker / instant pot
  • -250 grams Turkey
  • -1 onion, finely chopped
  • -1 Tomato, chopped
  • -2 sprigs curry leaves, chopped
  • -5 stalks mint leaves, chopped
  • -4 cloves garlic, chopped finely
  • -5 green chillies, slit
  • -1 teaspoon red chilli powder
  • -½ teaspoon turmeric powder
  • -1 teaspoon coriander powder
  • -1 teaspoon salt
  • -1 cup water
  • For the paste
  • -⅓ cup fresh coconut
  • -10 cashews
  • -1 tsp Fennel Seeds
  • Garnish
  • -1 tbsp Coriander leaves, chopped finely
Instructions
  1. ) Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes → Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
  2. ) In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.
  3. ) Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
  4. Garnish with chopped coriander leaves.
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