Chicken Ghee Roast - Mangalorean style

Let me start by saying, Happy New Year! I decided to start the new year with a simple recipe which gives fantastic results. This recipe originally belongs to my sister's mum in law, Mohini aunty. I have modified it a little to make it simpler. This is not a recipe you want to try when you are on a diet, but it is great when you are in a mood to indulge. Traditionally chicken ghee roast is eaten with neer dosa's but you can also eat it with chapathi, parathas, basmati rice or appams.

Ingredients

• Chicken - 1 Kg (cut into medium pieces)
• Kashmiri  red chillies - 1 cup - soak in water
• Garlic - 2 pods full or 20-25 flakes
• Jeera - 1 tsp
• Vinegar - 3 tbsp
• Cashewnuts - 20
• Onion - 3 (chopped finely)
• Ghee - 3 tbsp
• Salt -  To taste

Method

1. Grind garlic, jeera, cashewnut and vinegar fine.
2. Grind the kashmiri red chillies.
3. Add all the ground ingredients to the chicken along with salt and  mix well. Marinate for an hour.
4. Fry chicken with 1 tbsp ghee for 3 mins on low heat. Mix well.
5. Pressure cook chicken, once first whistle blows let it cook on low heat for 7 mins.
6. In the meantime,  use a non-stick pan to fry onions golden brown in 2 tbsp ghee.
7. Mix the pressure cooked chicken with the onions and roast on medium flame. Ensure that the masala doesn't become too dry.
8. Once the masala coats the chicken and the chicken becomes brown, it is ready to serve!