Wednesday, November 2, 2011

Chicken Ghee Roast


Well, so here we are in the month of November. It's almost the end of the year. Ten full months have passed by and 'time flies' is an understatement! Well, wasn't it just yesterday that we wished everyone a Happy New Year?! I am sure that as you read this your thoughts are wandering back to the beginning of this year and all the events that unfolded as the months rolled by. Have I accomplished anything significant this year? Have I kept up to the promises I made to myself? The New Year resolutions sometimes remain just resolutions. I am glad I don't make any resolutions on Jan 1st anymore. Everyday is the 1st of January if you are serious about  getting something done. Anyway, before I make this sound like a speech usually made on 31st of December, let me tell you that I have achieved many a milestone as far as my blog is concerned. Apart from the page hits & growing list of followers, I have made some great blogger friends. It's amazing how we make more friends sitting inside the confines of our home via the internet than we actually make outside our homes. Friends we have never met check on us out of genuine concern when we disappear for a few days from the blogosphere. Among the many I would like to mention two such co-bloggers who I have never met before. Radhika of Tickling Palates who hosts Blog Hop Wednesdays and Charishma Shetty of Cherie's Stolen Recipes with whom I am paired with for today's hop.


Schedule 1 of Blog Hop Wednesdays has been a very good experience and today is the beginning of Schedule 2. I was more than happy to note that I was paired with Charishma (Cherie) for three reasons. 1.) I had already tried & loved recipes from her blog earlier (and posted them too on my blog!) 2) Cherie has an amazing collection of recipes with a focus on Bunt style recipes - one of my most favourite cuisines. 3) She's a friend!

After having gone through her recipe index many times before, it wasn't too difficult to select the recipe for today. In fact I selected two. A vegetarian & a non vegetarian recipe and I made both for our Sunday lunch which was well received by my family. For now I am posting the Chicken Ghee Roast recipe which I have tweaked in terms of the spice level to suit my taste. Will post the recipe of the Bhende Puli (Okra in Tamarind Gravy) soon


Ghee Roast is a preparation that is native to coastal Karnataka and apparently originated in Kundapur (near Udupi). It is one of the famous dishes on most restaurant menus in Mangalore and I have loved it for as long as I can remember. The best tasting Chicken Ghee Roast that I remember eating was at 'Cellar' - the little restaurant on the road that leads to St. Aloysious College from Bishop's House, Mangalore. When I got my first job in Mangalore, I along with a group of colleagues would plan to have our lunches in style - at restaurants that served some great Mangalorean food. I've had many a Ghee Roast at several places but the one at Cellar was undoubtedly the best. However, strangely, I never attempted to make it after I set up my own kitchen. Blog Hop was probably the perfect reason why I decided to make it today.



Chicken Ghee Roast is a marvellous invention that tastes best when made with the generous dollops of ghee that the recipe calls for. Don't skip the ghee & replace it with oil (like I tend to do for most recipes) - it will greatly alter the taste & it would be like killing the main ingredient. However, feel free to reduce it like I did. I am sure it will taste divine if you use home made ghee but store bought ghee works just fine. Ideally Mangalorean/Coastal food tastes the way it does because of the signature flavour rendered by local chillies namely Bedgi/Byadge (long dry red chillies) or Harekala (short dry red chillies) - you may try a blend of both. Since the recipe constitutes a large amount of chillies that give the required quantity for the masala, you may substitute the chillies mentioned above with Kashmiri chillies.

Try the Ghee Roast if you've never eaten it before - but it's definitely not something you can eat everyday as it is extremely rich thanks to the ghee. A perfect accompaniment to Neer Dosa, Dosa, Boiled Rice or even Chapathis and a perfect party dish.



Chicken Ghee Roast
(Printable Recipe)
Adapted from: Cherie's Stolen Recipes
Serves 4 - 5

You Need:
  • 1 kg chicken
  • 1/2 cup ghee (clarified butter) * see notes
  • 2 tsp sugar
  • a few curry leaves
  • 2 tbsp chopped coriander
For the marinade
  • juice of 1 lime
  • 1/2 cup thick curds (yogurt)
  • 1 tsp turmeric powder
  • salt to taste
For the masala
  • 10 Kashmiri chillies * see notes
  • 8 Kumti/Bedgi chillies
  • 12 peppercorns (kali mirch)
  • 1 tbsp coriander (dhania
  • 1/2 tsp cumin (jeera)
  • 1/4 tsp fenugreek (methi) *see notes
  • 12 garlic flakes with skin
  • 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
Method:
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under 'For the marinade' and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don't burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt - so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice


Notes:
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies - note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. See pictures of all 3 varieties of chillies here
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.


49 comments:

  1. Though being a vegetarian I just could not help staring at this preparation. What an eye catching color? I'm sure Arun, when he sees this is going to invite himself over to your home whether you like it or not. Clicks are so delicious Shireen.

    ReplyDelete
  2. Delicious ghee roasted chicken..drooling over thse pictures!!

    ReplyDelete
  3. I would be lying if I didn't say I drooled at your pics.. Oh, I so want to taste ghee roast.. They are attrociously yummy!

    ReplyDelete
  4. wow..chicken ghee roast looks super yum m tempting...lovely pictures too!!!

    ReplyDelete
  5. Omg, seriously cant take my eyes from those clicks,super tempting chicken roast..

    ReplyDelete
  6. Delicious and inviting looking ghee chicken roast. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Ohmigod!!! I love chicken ghee roast, and what do you know, I happen to have a couple chicken pieces sitting in my freezer. This is going to be on my menu soon!

    ReplyDelete
  8. ooooooooo that looks amazing....I can actually get the aroma of ghee and chillies...Shireen...only you can do this...bring justice to a dish as amzing as ghee roast.You know I actually had a slight hunch that you might choose this dish...its my most popular post right now..and ur ghee roast looks out of the world..just love it:))))))))
    cherie

    ReplyDelete
  9. eyecatching dish presentation is super

    ReplyDelete
  10. OMG drooling here...looks that tempting and yummy

    ReplyDelete
  11. My my..this is just amazing Shir!!! Looooooved the roast and the clicks. Its just too good. The colour and presentation is THE BEST!
    Kudos to u gal..

    ReplyDelete
  12. Roasted chicken looks excellent drooling over pics..

    ReplyDelete
  13. Gosh.. your pictures are so mouthwatering. I am sure they taste divine too :)

    ReplyDelete
  14. first time here... chicken roast looks awesome... liked all your recipes... glad to follow you... do visit me if you find time...

    ReplyDelete
  15. Never heard of this curry , loved the info on chillies.

    ReplyDelete
  16. the year has indeed run away shireen; wonderful presentation

    ReplyDelete
  17. Shireen, you have no idea how many recipes of yours have I book marked to prepare once my classes are over..:-)
    I did try the mackerel recipes, so also the spinach with black eyed peas gravy(when and as the latter was available). Both the dishes came out suuupeerrrr!!!!!

    ReplyDelete
  18. I tried this out. Came out very well. Delicious. Thank you. Please post new recipes

    ReplyDelete
  19. Thanks everyone for your comments!! Thanks May!! Glad to hear about the Mackerel, do let me know when you've tried the other bookmarked ones :)
    @ Manisha: Thanks so much, pls keep watching this space for new recipes :)

    ReplyDelete
  20. I tried this recipe with prawns and they came out good. My hubby really liked it. Thank you
    Priya

    ReplyDelete
  21. My best-half had no idea I take recipes from here... well now he does and he wants to try this dish again! :)

    ReplyDelete
  22. Haha, thanks Ramona!! Did he get to know this site before, or did u? Either ways, doesn't matter - I wish ur hubby all the best! Lemme know the results!!

    @Priya: Thanks so much for the feedback! So glad you tried it with prawns n liked it too!

    ReplyDelete
  23. Tried it yesterday, and it's fantabulously 'Ruchik Randhap'!!

    ReplyDelete
  24. Lovely Shireen.. This was my first attempt of making Chicken Ghee Roast.. It was lovely and all my guest literally licked their plates clean.. Hats off to you.. Thanks once again..

    ReplyDelete
  25. Thanks a ton Wendy!! Sounds great! So glad your guests liked it..'licking the plate' is the biggest compliment!!

    ReplyDelete
  26. Shireen - I was wondering if the garlic is ground with the skin, won't the skin be an issue while eating? Or does it disintegrate when cooked? Please let me know.

    I love this dish and it looks absolutely delish! :-)

    ReplyDelete
  27. Poornima: The garlic skins disintegrate while grinding and since they impart a flavour of their own, we leave them on instead of peeling them. Do try this dish & lemme know how u liked it :)

    ReplyDelete
  28. Hi Shireen, though I left a comment on pinterest, thought it better be here! The chicken turned out fab and my young sons & husband absolutely loved it.
    Will be trying out many more of your recipes and will keep you posted

    ReplyDelete
  29. Hi Tanya, thanks a ton for your feedback :)) I love to hear success stories and I am very glad that the chicken was liked by all at home, take care & will wait for your feedback on my other recipes as well!

    ReplyDelete
  30. I tried your recipe and my family loved this chicken roast.. Thank you -:)
    Your pics are too good.

    ReplyDelete
  31. Thats great Uma!! So happy to hear that, thanks for the feedback :-))

    ReplyDelete
  32. This looks absolutely fabulous! Enjoy your blog. Keep posting:)

    ReplyDelete
  33. shireen pls can you tell me half cup curds is how much?? i want to try chicken ghee roast receipe b'coz the chicken is 1300gm. Anu

    ReplyDelete
  34. Thanks Sonia!! Glad u enjoy the blog!!

    Anu: Half cup curds is 4 tbsp. I use standard US cup measure of 1 cup=237ml for all my recipes. For 1300gm chicken you can use about 5-6 tbsp curd

    ReplyDelete
  35. shireen i always appreciate yr quick reply thank you soooo much definetly i'm going to try yr receipe & get you posted.

    ReplyDelete
  36. Hi shireen, I tried your recipe today and it was absolutely delicious! Me and my family loved it. It was lip-smacking.! Will definitely try it again. Thanks a ton for this wonderful recipe.

    ReplyDelete
  37. @ Anonymous: Thanks a ton for your feedback! So good to know that you enjoyed the ghee roast :-)

    ReplyDelete
  38. OMG. This looks delicious. I wouldn't know how to make it. I do make curries but very easy ones and mainly a chicken curry more or less made up.

    ReplyDelete
  39. @ Judy: Thanks so much! Pls email me on ruchikrandhap@gmail.com if you need more help with it.

    ReplyDelete
  40. Yum! Hi Shireen, I love your recipes thanks for making them so simple. I tried writing a blog once but I know how much time goes into it so stopped midway. Thank you for keeping your blog updated! :)

    ReplyDelete
  41. Hey shireen. Tried this recipe. Was wonderful. I had guests over whoto do njoyed it as well. Had a small question. The gravy was less. I would like to have more gravy. What can I add more to that?

    ReplyDelete
  42. I tried n loved it. Would like to know how to make the quantity of gravy more.... was a lil less this time

    ReplyDelete
  43. Hi Shirley,

    Glad to hear that! Well, you won't be able to get a lot of gravy in this recipe but maybe you can add some more unsour curds and maybe extra skins of chillies (use kashmiri chillies without seeds - that way it will help you increase the gravy a bit without increasing the spice). Hope it helps!

    ReplyDelete
  44. Hi Shireen!I love all your recipes.I wish you were on you tube....would love to see you cook .

    reshma

    ReplyDelete
  45. Hi Reshma, thanks so much for your lovely feedback :) Hopefully I will be on youtube soon :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, November 2, 2011

Chicken Ghee Roast


Well, so here we are in the month of November. It's almost the end of the year. Ten full months have passed by and 'time flies' is an understatement! Well, wasn't it just yesterday that we wished everyone a Happy New Year?! I am sure that as you read this your thoughts are wandering back to the beginning of this year and all the events that unfolded as the months rolled by. Have I accomplished anything significant this year? Have I kept up to the promises I made to myself? The New Year resolutions sometimes remain just resolutions. I am glad I don't make any resolutions on Jan 1st anymore. Everyday is the 1st of January if you are serious about  getting something done. Anyway, before I make this sound like a speech usually made on 31st of December, let me tell you that I have achieved many a milestone as far as my blog is concerned. Apart from the page hits & growing list of followers, I have made some great blogger friends. It's amazing how we make more friends sitting inside the confines of our home via the internet than we actually make outside our homes. Friends we have never met check on us out of genuine concern when we disappear for a few days from the blogosphere. Among the many I would like to mention two such co-bloggers who I have never met before. Radhika of Tickling Palates who hosts Blog Hop Wednesdays and Charishma Shetty of Cherie's Stolen Recipes with whom I am paired with for today's hop.


Schedule 1 of Blog Hop Wednesdays has been a very good experience and today is the beginning of Schedule 2. I was more than happy to note that I was paired with Charishma (Cherie) for three reasons. 1.) I had already tried & loved recipes from her blog earlier (and posted them too on my blog!) 2) Cherie has an amazing collection of recipes with a focus on Bunt style recipes - one of my most favourite cuisines. 3) She's a friend!

After having gone through her recipe index many times before, it wasn't too difficult to select the recipe for today. In fact I selected two. A vegetarian & a non vegetarian recipe and I made both for our Sunday lunch which was well received by my family. For now I am posting the Chicken Ghee Roast recipe which I have tweaked in terms of the spice level to suit my taste. Will post the recipe of the Bhende Puli (Okra in Tamarind Gravy) soon


Ghee Roast is a preparation that is native to coastal Karnataka and apparently originated in Kundapur (near Udupi). It is one of the famous dishes on most restaurant menus in Mangalore and I have loved it for as long as I can remember. The best tasting Chicken Ghee Roast that I remember eating was at 'Cellar' - the little restaurant on the road that leads to St. Aloysious College from Bishop's House, Mangalore. When I got my first job in Mangalore, I along with a group of colleagues would plan to have our lunches in style - at restaurants that served some great Mangalorean food. I've had many a Ghee Roast at several places but the one at Cellar was undoubtedly the best. However, strangely, I never attempted to make it after I set up my own kitchen. Blog Hop was probably the perfect reason why I decided to make it today.



Chicken Ghee Roast is a marvellous invention that tastes best when made with the generous dollops of ghee that the recipe calls for. Don't skip the ghee & replace it with oil (like I tend to do for most recipes) - it will greatly alter the taste & it would be like killing the main ingredient. However, feel free to reduce it like I did. I am sure it will taste divine if you use home made ghee but store bought ghee works just fine. Ideally Mangalorean/Coastal food tastes the way it does because of the signature flavour rendered by local chillies namely Bedgi/Byadge (long dry red chillies) or Harekala (short dry red chillies) - you may try a blend of both. Since the recipe constitutes a large amount of chillies that give the required quantity for the masala, you may substitute the chillies mentioned above with Kashmiri chillies.

Try the Ghee Roast if you've never eaten it before - but it's definitely not something you can eat everyday as it is extremely rich thanks to the ghee. A perfect accompaniment to Neer Dosa, Dosa, Boiled Rice or even Chapathis and a perfect party dish.



Chicken Ghee Roast
(Printable Recipe)
Adapted from: Cherie's Stolen Recipes
Serves 4 - 5

You Need:
  • 1 kg chicken
  • 1/2 cup ghee (clarified butter) * see notes
  • 2 tsp sugar
  • a few curry leaves
  • 2 tbsp chopped coriander
For the marinade
  • juice of 1 lime
  • 1/2 cup thick curds (yogurt)
  • 1 tsp turmeric powder
  • salt to taste
For the masala
  • 10 Kashmiri chillies * see notes
  • 8 Kumti/Bedgi chillies
  • 12 peppercorns (kali mirch)
  • 1 tbsp coriander (dhania
  • 1/2 tsp cumin (jeera)
  • 1/4 tsp fenugreek (methi) *see notes
  • 12 garlic flakes with skin
  • 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
Method:
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under 'For the marinade' and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don't burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt - so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice


Notes:
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies - note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. See pictures of all 3 varieties of chillies here
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.


49 comments:

  1. Though being a vegetarian I just could not help staring at this preparation. What an eye catching color? I'm sure Arun, when he sees this is going to invite himself over to your home whether you like it or not. Clicks are so delicious Shireen.

    ReplyDelete
  2. Delicious ghee roasted chicken..drooling over thse pictures!!

    ReplyDelete
  3. I would be lying if I didn't say I drooled at your pics.. Oh, I so want to taste ghee roast.. They are attrociously yummy!

    ReplyDelete
  4. wow..chicken ghee roast looks super yum m tempting...lovely pictures too!!!

    ReplyDelete
  5. Omg, seriously cant take my eyes from those clicks,super tempting chicken roast..

    ReplyDelete
  6. Delicious and inviting looking ghee chicken roast. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Ohmigod!!! I love chicken ghee roast, and what do you know, I happen to have a couple chicken pieces sitting in my freezer. This is going to be on my menu soon!

    ReplyDelete
  8. ooooooooo that looks amazing....I can actually get the aroma of ghee and chillies...Shireen...only you can do this...bring justice to a dish as amzing as ghee roast.You know I actually had a slight hunch that you might choose this dish...its my most popular post right now..and ur ghee roast looks out of the world..just love it:))))))))
    cherie

    ReplyDelete
  9. eyecatching dish presentation is super

    ReplyDelete
  10. OMG drooling here...looks that tempting and yummy

    ReplyDelete
  11. My my..this is just amazing Shir!!! Looooooved the roast and the clicks. Its just too good. The colour and presentation is THE BEST!
    Kudos to u gal..

    ReplyDelete
  12. Roasted chicken looks excellent drooling over pics..

    ReplyDelete
  13. Gosh.. your pictures are so mouthwatering. I am sure they taste divine too :)

    ReplyDelete
  14. first time here... chicken roast looks awesome... liked all your recipes... glad to follow you... do visit me if you find time...

    ReplyDelete
  15. Never heard of this curry , loved the info on chillies.

    ReplyDelete
  16. the year has indeed run away shireen; wonderful presentation

    ReplyDelete
  17. Shireen, you have no idea how many recipes of yours have I book marked to prepare once my classes are over..:-)
    I did try the mackerel recipes, so also the spinach with black eyed peas gravy(when and as the latter was available). Both the dishes came out suuupeerrrr!!!!!

    ReplyDelete
  18. I tried this out. Came out very well. Delicious. Thank you. Please post new recipes

    ReplyDelete
  19. Thanks everyone for your comments!! Thanks May!! Glad to hear about the Mackerel, do let me know when you've tried the other bookmarked ones :)
    @ Manisha: Thanks so much, pls keep watching this space for new recipes :)

    ReplyDelete
  20. I tried this recipe with prawns and they came out good. My hubby really liked it. Thank you
    Priya

    ReplyDelete
  21. My best-half had no idea I take recipes from here... well now he does and he wants to try this dish again! :)

    ReplyDelete
  22. Haha, thanks Ramona!! Did he get to know this site before, or did u? Either ways, doesn't matter - I wish ur hubby all the best! Lemme know the results!!

    @Priya: Thanks so much for the feedback! So glad you tried it with prawns n liked it too!

    ReplyDelete
  23. Tried it yesterday, and it's fantabulously 'Ruchik Randhap'!!

    ReplyDelete
  24. Lovely Shireen.. This was my first attempt of making Chicken Ghee Roast.. It was lovely and all my guest literally licked their plates clean.. Hats off to you.. Thanks once again..

    ReplyDelete
  25. Thanks a ton Wendy!! Sounds great! So glad your guests liked it..'licking the plate' is the biggest compliment!!

    ReplyDelete
  26. Shireen - I was wondering if the garlic is ground with the skin, won't the skin be an issue while eating? Or does it disintegrate when cooked? Please let me know.

    I love this dish and it looks absolutely delish! :-)

    ReplyDelete
  27. Poornima: The garlic skins disintegrate while grinding and since they impart a flavour of their own, we leave them on instead of peeling them. Do try this dish & lemme know how u liked it :)

    ReplyDelete
  28. Hi Shireen, though I left a comment on pinterest, thought it better be here! The chicken turned out fab and my young sons & husband absolutely loved it.
    Will be trying out many more of your recipes and will keep you posted

    ReplyDelete
  29. Hi Tanya, thanks a ton for your feedback :)) I love to hear success stories and I am very glad that the chicken was liked by all at home, take care & will wait for your feedback on my other recipes as well!

    ReplyDelete
  30. I tried your recipe and my family loved this chicken roast.. Thank you -:)
    Your pics are too good.

    ReplyDelete
  31. Thats great Uma!! So happy to hear that, thanks for the feedback :-))

    ReplyDelete
  32. This looks absolutely fabulous! Enjoy your blog. Keep posting:)

    ReplyDelete
  33. shireen pls can you tell me half cup curds is how much?? i want to try chicken ghee roast receipe b'coz the chicken is 1300gm. Anu

    ReplyDelete
  34. Thanks Sonia!! Glad u enjoy the blog!!

    Anu: Half cup curds is 4 tbsp. I use standard US cup measure of 1 cup=237ml for all my recipes. For 1300gm chicken you can use about 5-6 tbsp curd

    ReplyDelete
  35. shireen i always appreciate yr quick reply thank you soooo much definetly i'm going to try yr receipe & get you posted.

    ReplyDelete
  36. Hi shireen, I tried your recipe today and it was absolutely delicious! Me and my family loved it. It was lip-smacking.! Will definitely try it again. Thanks a ton for this wonderful recipe.

    ReplyDelete
  37. @ Anonymous: Thanks a ton for your feedback! So good to know that you enjoyed the ghee roast :-)

    ReplyDelete
  38. OMG. This looks delicious. I wouldn't know how to make it. I do make curries but very easy ones and mainly a chicken curry more or less made up.

    ReplyDelete
  39. @ Judy: Thanks so much! Pls email me on ruchikrandhap@gmail.com if you need more help with it.

    ReplyDelete
  40. Yum! Hi Shireen, I love your recipes thanks for making them so simple. I tried writing a blog once but I know how much time goes into it so stopped midway. Thank you for keeping your blog updated! :)

    ReplyDelete
  41. Hey shireen. Tried this recipe. Was wonderful. I had guests over whoto do njoyed it as well. Had a small question. The gravy was less. I would like to have more gravy. What can I add more to that?

    ReplyDelete
  42. I tried n loved it. Would like to know how to make the quantity of gravy more.... was a lil less this time

    ReplyDelete
  43. Hi Shirley,

    Glad to hear that! Well, you won't be able to get a lot of gravy in this recipe but maybe you can add some more unsour curds and maybe extra skins of chillies (use kashmiri chillies without seeds - that way it will help you increase the gravy a bit without increasing the spice). Hope it helps!

    ReplyDelete
  44. Hi Shireen!I love all your recipes.I wish you were on you tube....would love to see you cook .

    reshma

    ReplyDelete
  45. Hi Reshma, thanks so much for your lovely feedback :) Hopefully I will be on youtube soon :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)