Karnataka x Japan

Ghee roast chicken teriyaki

Name: Ghee roast chicken teriyaki
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 600 g boneless thighs chicken, boneless; Salt, to taste; 1/4 tsp turmeric (ground turmeric); 8 Byadgi chillies dried red chilli; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; 1/4 tsp fenugreek seeds; 6 cloves garlic; 1 tbsp paste tamarind; 3 tbsp ghee; 3 tbsp soy sauce; 2 tbsp honey; 2 tsp jaggery; 2 sprigs curry leaves; 1 1/2 cups uncooked short grain rice (sushi rice); 1 large thinly sliced cucumber; 1 tbsp rice vinegar; 1 tbsp sesame seeds; 2 sliced spring onion (green onion, scallion)

Mangalore ghee roast meets a teriyaki glaze. The pan comes out shiny and so do you.

40 minTime

42 gProtein each

hotSpice

A glaze from the coast2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

636kcalsame

42 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g boneless thighs

Saltto taste

Turmeric (ground turmeric)¼ tsp

Dried red chilli8 Byadgi chillies

Coriander seeds1 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fenugreek seeds¼ tsp

Garlic6 cloves

Tamarind1 tbsp paste

Ghee3 tbsp

Soy sauce3 tbsp

Honey2 tbsp

Jaggery2 tsp

Curry leaves2 sprigs

Short grain rice (sushi rice)1½ cups, uncooked

Cucumber1 large, thinly sliced

Rice vinegar1 tbsp

Sesame seeds1 tbsp

Spring onion (green onion, scallion)2, sliced

Method

6 steps

1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
2Dry roast the chillies, coriander, cumin, pepper and fenugreek on low heat 3 minutes. Grind with the garlic, tamarind and 3 tbsp water to a smooth paste.
3Rub the chicken with salt and turmeric. Heat 1 tbsp ghee in a heavy pan on medium heat and sear the thighs skin side or smooth side down 6 minutes, then 5 minutes on the other side until no pink remains.
4Lift out the chicken. Add the remaining ghee and masala paste and fry on low heat 4 minutes until the ghee separates.
5Add the soy, honey, jaggery and 3 tbsp water. Bubble 1 minute, return the chicken and turn on medium heat until thickly glazed. Add curry leaves.
6Toss the cucumber with rice vinegar, a pinch of salt and sesame. Slice the chicken.

Serve it like this

Slice the chicken on the bias and fan it over a neat cylinder of rice, spoon the glaze in a line along the slices, and set the sesame cucumber in a small heap beside it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ghee roast chicken teriyaki

Make it your way

Ingredients

Method

Make it a meal