Chicken Ghee Roast Baos

This lockdown has finally given me the opportunity to revive my food photography and blogging love. I have created a recipe section for this website so I can post both my photography and blogging stories in one place.

Yesterday was a highlight as I created a fusion of two of my favourite foods into one delicious combination. Dad is a guinea pig for my experiments these days. He is a big foodie like me and gives me an honest critique. He loves Eggplant Baos from Fatty Bao. One bite and he said, this is even better!

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So now to the recipe.

There are two stages to this recipe. Making the Baos. Preparing the Ghee Roast

For the Baos:

Ingredients:
350 gms All-Purpose Flour
200ml warm water
3 tbsp Oil
2 tbsp Milk Powder (or milk)
1 heap Tbsp Sugar
7 gms  Yeast
1 tsp Baking Powder
Salt

For the Chicken Ghee Roast

Ingredients
500 gms Boneless Chicken (marinated in yogurt, turmeric and salt for minimum 30 mins)
1/4 cup Ghee (more if you want a richer Ghee Roast)
Curry Leaves
1-2 tbsp Jaggery
Masala Paste:
10-12 Kashmiri Red Chillies
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp peppercorns
1/4 tsp peppercorns
1/4 tsp Fennel seeds
4-5 Cloves
6 Garlic pods (3 large)
1 tbsp tamarind (whole/paste)

Method:

For the Ghee Roast:

Chicken Ghee Roast
– Heat the ghee and put in the chicken and cook till 60% done. Strain out the chicken pieces and keep aside leaving the cooking liquids behind in the pan.
– While the chicken cooks, dry roast all the masala paste ingredients except the garlic and tamarind.
– Grind the spices along with garlic and tamarind with a little water to a smooth paste.
– Add this masala, salt and jaggery to the liquid remaining in the pan after removing the chicken pieces. Let it cook well and thicken up.
– Now add the semi-cooked chicken pieces, curry leaves and roast away till the chicken is fully cooked. Ghee roast is ready!

For the Baos:

Baos
– Activate the yeast in the warm water mixed with sugar for 15 minutes
– Now add in all the remaining ingredients and knead well to form a soft, stretchy dough for 10-15 minutes.
– Coat the dough with oil and let it rest for 1.5 hours to 2 hours.
– Once risen, punch out the gases and knead again.
– Roll out the dough to a 1 cm thickness. Take a cookie cutter and cut out cirlces.
– Place each Bao circle on a small parchment paper. Brush some oil on the top side. This is very crucial for Baos to open.
– Fold in half. Smooth out with a rolling pin. And let them rest again for 30 minutes.
– Take a bamboo steamer or a regular one and steam for 12 mins on high heat and let it rest for 5 minutes before opening the lid.

Assemble Baos

DSC01694-01
– While still warm, separate the baos gently and fill in the spicy ghee roast.
– Add some fresh salad of your choice as Baos need some crunch to complete the experience.
– Serve immediately.

Notes:
– Both the Baos and the Ghee roast can be made a day in advance.
– Baos can be steamed for 5 minutes, and ghee roast heated up in a pan.
– Use parchment paper or banana leaves to avoid the baos sticking to the steamer
– Milk powder is better than using milk. This batch was made with milk and came out perfectly though.

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