Kori Rotti With Ghee Roast (crispy Chicken Ghee Roast)
Kori Rotti with Ghee Roast is a classic dish from Mangalurean cuisine that combines crispy rice wafers (rotti) with a spicy and flavorful chicken ghee roast.
Ingredients
- 500g chicken, cut into pieces
- 10-12 dried kashmiri red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 1 cup grated coconut
- 4-5 garlic cloves
- 1 inch ginger
- 4-5 tablespoons ghee
- Salt to taste
- 8-10 kori rottis (crispy rice wafers)
Instructions
- In a pan, dry roast the dried red chilies, coriander seeds, cumin seeds, and peppercorns until fragrant. Allow it to cool and then grind into a fine paste with grated coconut, garlic, and ginger.
- Marinate the chicken pieces with the ground paste, turmeric powder, tamarind paste, and salt. Let it sit for 30 minutes.
- Heat ghee in a pan and add the marinated chicken. Cook on low heat until the chicken is tender and the ghee separates.
- Heat a separate pan and lightly roast the kori rottis until they become crisp.
- Place the crispy rottis on a plate and pour the hot chicken ghee roast over them.
- Serve immediately and enjoy the delicious Kori Rotti with Ghee Roast!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Pan Grinder Knife Cutting board Plate
Tools
Stove Mixing bowl Serving spoon
Serving suggestions
Serve the Kori Rotti with Ghee Roast with a side of sliced onions, cucumber, and a wedge of lemon.
Tips & tricks
For an extra kick of flavor, add a squeeze of lemon juice over the ghee roast before serving.
Cost
$15