Recipe- Classic And Popular Mangalorean Dish Chicken Ghee Roast

Chicken ghee roast is a classic, popular Mangalorean dish with a bright reddish color and tangy, spicy, juicy roasted chicken pieces. I tasted this beautiful Mangalorean chicken ghee roast, for the first time in a restaurant from Koramangala, Bangalore. That restaurant is very popular for this Chicken ghee roast and they serve this with soft appams. It was so yum and obviously, we liked the combo instantly.

Ingredients

1.5 tsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corns
1 tsp fennel seeds
½ tsp fenugreek methi seeds
5 red chillies
4 kashmiri red chillies
5 garlic pods
1 inch ginger
¾ kg chicken
4 tbsp curd
½ tsp turmeric
½ lemon juice
½ kg chicken
3 tbsp ghee
2 tbsp tamarind water
1 tsp jaggery
1.5 tsp salt
Few curry leaves

Method

* Soak Kashmiri red chillies in warm water for 15 minutes.

* Also, soak a small gooseberry size tamarind in some warm water for few minutes, extra the thick juice and set aside.

* In a bowl, take cleaned chicken pieces.

* Add curd, turmeric powder, and lemon juice.

* Mix well with the chicken and set aside this marination for one hour.

* Heat a pan, dry roast coriander seeds, peppercorns, cumin seeds, fennel seeds, and fenugreek seeds.

* Also add dry red chillies.

* Roast these in medium heat for 5 mins until a nice aroma arises.

* Switch off, cool them down, transfer the contents to a blender.

* Add ginger, garlic, and soaked Kashmiri chillies to the other ingredients in the blender.

* Grind them into a fine paste using little water. Our ghee roast masala is ready. Keep aside.

* Heat good amount of ghee in a flat pan, place the marinated chicken pieces along with the curd.

* Cook the bottom sides of the chicken pieces in medium flame for 4 to 5 minutes.

* There is no need to add water. The moisture from the curd and the own juice of chicken is enough to cook the pieces in ghee.

* After four minutes, flip the pieces and cook for 4 more minutes until the chicken becomes soft and juicy. Since we are going to cook the chicken again in the masala for few minutes, it's enough to cook only for around 8 minutes.

* Transfer the pieces to a plate.

* Now in the same pan with the leftover ghee, add the ground ghee roast masala and mix well.

* In a few minutes, the masala blends well with the ghee and you will get a beautiful aroma.

* Add the required salt, tamarind water, and jaggery.

* Put the almost cooked chicken pieces and mix with the masala.

* Cover with a lid and cook the chicken in ghee masala for five minutes in low heat.

* After 5 minutes, the masala sticks to the pieces and chicken absorbs the spices fully. If you like even more dry than keep on the stove for few more minutes.

* Sprinkle few fresh curry leaves, mix and switch off.

* Serve hot with appams, dosas, chapati, and rice.