Chicken Ghee Roast

Chicken Ghee Roast, a Mangalorean delicacy has a distinct flavor brought about by the ghee used to roast the chicken and spices. This semi-dry dish is fiery red, spicy and tangy and can be eaten with neer dosa, appam, rice or chapatis. It is known to have originated at Kundapur, a  small town close to Mangalore.

This recipe is a part of my new recipe series which I call ‘Flavors of India’ wherein I have requested people I know from various regions of India to share authentic recipes from their cuisine. The credit for this recipe of Chicken Ghee Roast goes to my friend Preeti Farias-Fernandes. Thank you Preeti for this lip-smacking recipe.

Note:

• This recipe is known for its spicy taste. However if you cannot tolerate too much spice, you can reduce the number of red chilies. Else you also increase the chilies to increase the spiciness if you like it that way.
• This recipe gets it’s unique flavor because of the ghee (clarified butter) used in it. Do not substitute it with oil. You can reduce the quantity if you want to. I have used 6 tbsp of Ghee for this recipe. However, my friend who gave me this recipe prepares it with only 3 tbsp of ghee and says it tastes equally good.

Here is the step by step recipe for Chicken Ghee Roast with pictures.

Serves: 3-4
Marination Time: 4 hours
Cooking Time: 1 hour

Ingredients:

Chicken: 1 kg with bone cut into big pieces
Curd: 1/2 cup thick
Lemon: 1
Ginger-garlic paste: 1 tbsp
Turmeric powder: 1/4 tsp
Kashmiri chillies: 15 (de seeded)
Long dried red chilies: 6-8 (de seeded) – spicy variety
Methi seeds (Fenugreek seeds): 1/4 tsp
Coriander seeds: 1 tbsp
Peppercorns: 12-15
Cumin seeds: 1/2 tsp
Garlic with skin: 1 full (about 12-15 flakes)
Tamarind: 1 ball(marble sized) soaked in little water
Ghee: 6 tbsp
Curry leaves: 15
Sugar: 2 tsp
Salt: to taste

Method of Preparation:

1. Marinate the chicken in salt, curd, ginger-garlic paste, turmeric powder and lemon juice for four hours or more.
2. Dry roast the chilies, coriander seeds, methi seeds, cumin seeds and peppercorns.
3. Grind all the roasted ingredients with garlic and tamarind water (around 3 tsp) to a fine paste. Use very little water if required for grinding.

4. Heat ghee in a pan. Fry the chicken in ghee till almost cooked.
5. Remove the chicken and keep aside. In the same ghee,  fry the ground masala from step 3.
6. Add salt to taste and sugar and fry till the masala emits a nice aroma.
7. Add the chicken to the masala and cook till chicken is ready and the masala becomes thick.
8. Add curry leaves to garnish.

If you are looking for other such recipes from the Karnataka cuisine, you can check them here: Karnataka Cuisine.

For other recipes from the Mangalorean cuisine, you can find them here: Mangalorean Cuisine.

If you are looking for more such Chicken Curry recipes, you can find them here: Chicken Curries. Some popular ones among these are Goan Chicken Xacuti, Chicken Kofta Curry, Chicken Coriander Curry.

Chicken Ghee Roast

Chicken Ghee Roast

 

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Prep time

4 hours

Cook time

1 hour

Total time

5 hours

 

Chicken Ghee Roast, a Mangalorean delicacy has a distinct flavor brought about by the ghee used to roast the chicken and spices

Recipe type: Main

Cuisine: Mangalorean, Karnataka

Serves: 3-4

Ingredients

• Chicken: 1 kg with bone cut into big pieces
• Curd: ½ cup thick
• Lemon: 1
• Ginger-garlic paste: 1 tbsp
• Turmeric powder: ¼ tsp
• Kashmiri chillies: 15 (de seeded)
• Long dried red chilies: 6-8 (de seeded) – spicy variety
• Methi seeds (Fenugreek seeds): ¼ tsp
• Coriander seeds: 1 tbsp
• Peppercorns: 12-15
• Cumin seeds: ½ tsp
• Garlic with skin: 1 full (about 12-15 flakes)
• Tamarind: 1 ball(marble sized) soaked in little water
• Ghee: 6 tbsp
• Curry leaves: 15
• Sugar: 2 tsp
• Salt: to taste

Instructions

1. Marinate the chicken in salt, curd, ginger-garlic paste, turmeric powder and lemon juice for four hours or more.
2. Dry roast the chilies, coriander seeds, methi seeds, cumin seeds and peppercorns.
3. Grind all the roasted ingredients with garlic and tamarind water (around 3 tsp) to a fine paste. Use very little water if required for grinding.
4. Heat ghee in a pan. Fry the chicken in ghee till almost cooked.
5. Remove the chicken and keep aside. In the same ghee, fry the ground masala from step 3.
6. Add salt to taste and sugar and fry till the masala emits a nice aroma.
7. Add the chicken to the masala and cook till chicken is ready and the masala becomes thick.
8. Add curry leaves to garnish.

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