Mangalorean Chicken Ghee Roast

Ingredients

  • 500g chicken (bone-in or boneless, cut into medium pieces)
  • 3 tablespoons ghee (clarified butter)
  • 2 medium onions, finely sliced
  • 10-12 dried red chilies (adjust spice to taste)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 6-8 garlic cloves
  • 1-inch piece ginger
  • 1 tablespoon tamarind paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 tablespoon jaggery (or brown sugar)
  • Salt to taste
  • Fresh curry leaves (for garnish)

Instructions

  1. Marinate the Chicken:
    • In a bowl, mix the chicken with turmeric powder, salt, and a little yogurt (optional).
    • Let it marinate for at least 30 minutes.
  2. Prepare the Spice Masala:
    • Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds until aromatic.
    • Grind the roasted spices with garlic, ginger, and tamarind paste to a smooth paste.
  3. Cook the Masala:
    • Heat 2 tablespoons of ghee in a large pan.
    • Sauté the onions until golden brown.
    • Add the ground spice paste and cook on medium heat until the oil starts to separate.
  4. Cook the Chicken:
    • Add the marinated chicken to the pan, and mix well with the masala.
    • Cover and cook on low heat until the chicken is fully cooked and coated in the masala (about 20-25 minutes).
  5. Finish with Ghee and Garnish:
    • Add the remaining ghee, jaggery, and garam masala.
    • Cook for another 5 minutes, stirring occasionally.
    • Garnish with fresh curry leaves.
  6. Serve:
    • Serve hot with neer dosa, rice, or parathas.

Would you like me to refine or add anything else? 😊

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