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Ghee is one of those things that you cannot have enough of. It's made in most Indian homes with the cream that emerges from the top of a freshly boiled pot of milk. The cream is traditionally skimmed off the surface of a cooled pot of milk then stored, until there's enough collected to make a batch that will last a few weeks. But ghee can also be procured more easily in markets, and added to many delicious creations. Like this Manglorean Chicken Ghee Roast.
'Roast' is a word used quite loosely in the south of India. It means more braising than actually sticking the meat into an oven. There are a host of 'roast' dishes using prawns, lamb, and pork and each one deserves complete attention.
While most Indian recipes start with the frying of spices in the fat before adding the meat, this dish braises the chicken first and adds the spices into the same pot to cook slowly and coat each tender morsel.