A traditional ghee roast calls for Baidagi Chillies made into a paste and Kundapur Buffalo Ghee. Both Baidagi and Kundapur are small towns in the state of Karnataka. Baidagi chillies turn sweeter when caramelized due to the sugar content in them and impart a deep red colour. The chillies that I have used are definitely not the ones from Baidagi, they are a mix of two types of chillies grown in my backyard, a portion of each dried to preserve for future use. Large Red Chillies mostly used in pickling (i wish I knew the exact name) low in heat and high in pungency and small white/orange chillies called mem jolokia slightly higher in heat. Both the dried chillies were soaked in water over night to create a mildly tangy flavour profile. The ghee used is pure desi homemade from milk extracted from our cows which is irreplaceable in aroma and flavour. The chicken and chilli paste are tossed in ghee together on medium high flame for 15-20 mins till the sugar in the chilli paste caramelizes. This roasting of chillies and meat in ghee imparts a deep complexity to the dish. Who knew the goodness of ghee and chilles will make way for such an exceptional dish.
If Baidagi chillies aren't available in your area as well, feel free to substitute it with other non-spicy variant of chilly like I did and for the sweetness you can always add jaggery or sugar towards the end while cooking. Colour wise I have tried to bridge the gap by using Kashmiri red chilli powder. Read on to know how to create this amazingly delicious dish at your home.
Ingredients:
For Stock -
Ghee - 2 tbsp
Black pepper corn - 6
Black Cardamom - 1
Cashew nuts - 14-15
Bay leaf - 2
Water - 750 ml
Salt to taste
*You can use 250 gms of chicken bones as well to make a chicken stock or else skip it completely like I did.
For Ghee Roast -
Ghee - 1/4th cup + 2 tbsp
Chilli Paste - 1/2 cup (made from non-spicy variant of dried red chilllies or Baidagi chillies)
Chicken - 1/2 kg (cut in large pieces)
Kashmiri red chilli powder - 2 tbsp
Jaggery/ Sugar - 1/2 tbsp
Salt to taste.
Method:
1. Soak the chillies overnight in warm water and make a paste.
2. For the stock, add ghee in a pot followed by all the spices and cashew nuts. Once browned, add water and let it simmer for 30 mins. (If using chicken bones to make the stock, nicely roast them till browned before adding water and skim the top later on).
3. In the simmering stock, immerse the large pieces of chicken for a minute to poach them. Remove and keep it aside. After 30 mins, strain the stock making sure not to remove the cashew nuts and blend it to make a smooth cashew stock.
4. Add 1/4th cup ghee in a pan, add the poached chicken and sear it on high flame till browned on the outside. Add the chilli paste and Kashmiri red chilli powder and roast well for 15-20 mins or till the chillies caramelizes.
5. Add the cashew stock and remaining 2 tbsp of ghee and roast till the stock evaporates and fat separates. Add the jaggery and salt, taste and adjust the seasoning if needed. Serve warm with your choice of bread or warm rice.
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