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Ingredients
- Serves 4 people
For the Ghee roast Masala:
6 dried red chilies
5 g whole black peppercorns
2 cloves
3 g fenugreek seeds
6 g coriander seeds
3 g cumin seeds
4 cloves garlic
10 g tamarind paste
For the Ghee Roast:
750 g chicken, bone-in cut into 1.5-inch cubes
30 g yogurt
3 g turmeric powder
10 g lemon juice
12 curry leaves
5 g jaggery
30 g ghee
3 to 5 g salt to taste
For Garnish:
few sprigs of coriander
Ghee Roast Chicken
One of Mangalore’s most popular recipes, this Ghee-laden dry chicken curry is a staple of households all over Karnataka. Rich in flavor and packed with a punch of black peppercorns and red chilies, it is best enjoyed with a traditional Appam or Neer Dosa (thin rice batter crepes). Many locals can be seen savoring this recipe on a Sunday lunch.
- Medium
- 60 min
- 60 min
- 15 min
- 3 steps
- 17 Ingredients
- Medium
- 3 steps
- 17 Ingredients
- 60 min
- 60 min
- 15 min
Instructions
-
Prepare and marinate the chicken
- Rinse the chicken under cold running water and pat dry.
- In a large bowl, add the chicken and marinate with yogurt, turmeric and lemon juice.
- Marinate the chicken for at least 30 minutes.
- Rinse the chicken under cold running water and pat dry.
-
Make the Ghee roast Masala
- In a large pan over medium heat, add dried red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns.
- Roast them on low flame until the spices are extremely aromatic for about 2 to 3 minutes. Turn off the flame and allow to cool.
- Once the spices are cooled, add them to a blender along with the garlic and tamarind paste. Add 30 g of water while blending and blend it into a smooth paste.
-
Combine all ingredients and finish Chicken Ghee Roast
- In a large pot over medium heat, add the Ghee and heat. Add curry leaves and fry briefly for about 30 seconds.
- On a lower heat, add the marinated chicken and cook until the chicken has become firm. The chicken will be firm when the flesh turns opaque and changes color. It should take about 5 minutes.
- Add the Ghee roast Masala into the pot and mix everything together until it combines well.
- Cook the chicken in the pan until the Ghee separates out and reaches the surface. Season with 3 to 5g salt and mix well.
- Finally, add the jaggery and mix well.
Plate and Serve!
Serve Ghee Roast Chicken hot and garnish with a few sprigs of coriander.
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Ingredients
- Serves 4 people
-
For the Ghee roast Masala:
6 dried red chilies
5 g whole black peppercorns
2 cloves
3 g fenugreek seeds
6 g coriander seeds
3 g cumin seeds
4 cloves garlic
10 g tamarind paste
-
For the Ghee Roast:
750 g chicken, bone-in cut into 1.5-inch cubes
30 g yogurt
3 g turmeric powder
10 g lemon juice
12 curry leaves
5 g jaggery
30 g ghee
3 to 5 g salt to taste
-
For Garnish:
few sprigs of coriander
Nutrition
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