Chicken ghee roast
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Convection
- 00:20 | -
- 2
R E C I P E
| 1,5 | kg | Chicken leg boneless |
| 500 | g | Yogurt |
| 30 | g | Turmeric powder |
| 100 | g | Ghee |
| 2 | pcs | Lemon juice |
| 1 | pinch | Roasted spices |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 10 | g | Curry leaf |
| Ingredients | ||
| In a mixing bowl, add curd, turmeric and lemon juice and mix well. Add the washed chicken pieces in the curd mixture and marinate for at least 1 hour. For the ghee roast masala: 1. Roast dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns. 2. Once the spices are cool, add them to a mixer jar along with the garlic and tamarind paste along with a tablespoon of water into a smooth paste. Keep it aside. 3. In a container add ghee, add curry leaves, add chicken that is marinated with curd, ghee roast masala and jaggery |
| 1. Food Preparation |
| Roast the marinated chicken. |
| 2. Cooking Instruction |
| Garnish with curry leaf. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
