Chicken Ghee Roast
When it comes to Mangalorean cuisine, there is no dish as renowned as the Chicken Ghee Roast. This dish has all the elements of a great chicken meal - tender, juicy chicken pieces, a sumptuous masala, and an abundance of flavor in every bite.
Servings: 4 people
Ingredients
Masala
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies Spicy Version
- 15 Pepper Corns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste 1 Teaspoon tamarind soaked in water
Ghee Roast
- 1 Kg Chicken
- 1/2 Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoon Sugar
- 2 Sprigs Of Curry Leaves
Instructions
Masala
- Add peppercorn, coriander seeds, cumin seeds and fenugreek seeds to a frying pan. Dry roast on medium flame for 2-3 minutes or until the raw smell goes. Transfer to a plate. Add kashmiri and byadgi dry red chillies and dry roast for 2-3 minutes. Remember to stir continuously. Do not burn the spices. Transfer to a plate and allow it to cool. Add garlic and roast for 2-3 minutes.
- Once cooled, tansfer all the spices and garlic to the chutney jar of a mixer.
- Add tamarind and blend masala till smooth. Add about 3-4 teaspoons of water, one spoon at a time, as required to make a thick, smooth paste. Set aside.
Ghee Roast
- Add 2-3 tablespoons of the masala to the chicken and mix to combine. Cover and allow the chicken to marinate for at least 2 hours. For the best results, marinate in the refrigerator overnight. Reserve the remaining masala for later.
- Remove the chicken from refrigerator at least half an hour before cooking to bring it to room temperature
- In a large pan or kadhai, heat half the ghee and add the chicken. Don't crowd the pan, instead cook chicken in batches. Fry the chicken for 3-4 minutes on each sideUse tongs to remove and keep aside.
- In the same pan, add the remaining ghee and the remaining masala. Fry the masala till it starts drying up and all the water evaporates. This takes about 6-8 minutes.
- The masala should turn a deep reddish maroon color and all the ghee should come to the top.
- Add the chicken pieces back to the pan along with salt and sugar and mix to ensure the masala fully coats the chicken. Cover and cook for 5 minutes.
- Sprinkle with curry leaves and serve hot.
Nutrition
Calories: 506kcal | Carbohydrates: 11g | Protein: 24g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 768mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1089IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg