GHEE ROAST PEPPER [QUAIL] CHICKEN
This is a nice dish, but I’m not sure I’d call it ghee roast. Anyway, good flavors.
Chicken is marinated with the spices for a while (I left the cut-up thighs for an hour, they call for 4 or overnight for the quail).
Per the recipe, the quail is cooked on its own until done. The onions are sautéed separately, then the quail is added and fried till fragrant.
I sautéed the onions, then added the chicken and let it all cook together (including the karipatta, which adds more flavor in the dish than as a garnish). Cooked till the chicken was cooked and the ghee had separated from the sauce.
I added more red chilli powder (they call for only 1/2 tsp and green chillies) but this could still have used more heat. I also skipped the cinnamon because I don’t like it enough to add that much, and it’s already in the garam masala).
Ate with the cabbage above, chapatis, and rice.
( I prefer ghee roast with chapatis or parathas, not dosa, which there is a recipe for as the accompaniment.)
