Chicken Ghee Roast

Chicken Ghee Roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. Chicken Ghee Roast has a fiery red, tangy and spicy with a flavour of ghee roasted spices. Chicken ghee roast is pan roasted with, ginger, garlic, onion and other spices with generous use of ghee.

Ingredients:

500 grms of Chicken 

½ tsp of Turmeric powder

1 tsp of Ginger-garlic paste

2 tsp Red chilli powder

(use Kashmiri chilli for a deeper colour without much heat)

6-8 Dried red chillies

1 tbsp Coriander seeds

1 tsp Cumin seeds

Fenugreek seeds - a pinch

3 Cloves

1 big fine chopped onion

6 large cloves of Garlic

Tamarind pulp - ¼ cup

(extracted from a lime-sized ball of tamarind fruit or use just 2 tsp tamarind concentrate)

5 tbsp Ghee

2 sprigs of Curry leaves

2 tsp of Jaggery

1 tsp of Lime juice

Salt to taste

 

Procedure:

Marinate chicken with yogurt, turmeric powder, red chilli powder, ginger-garlic paste and ½ tsp salt. Cover and refrigerate for a couple of hours (2-3 hrs recommended).

In a pan, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds and cloves till fragrant. Cool slightly and grind to a smooth paste along with onions, garlic and tamarind pulp. Set aside.

Heat 3 tbsp ghee in a kadhai. Arrange chicken pieces in pan without marinated juices and fry lightly on all sides to seal in the juices. Remove to a plate and set aside.

Heat the rest of the ghee. Add curry leaves and the ground spice paste. Saute on medium heat till you see the ghee separating at the sides.

Now return the chicken to the kadhai along with any reserved marinated juices, jaggery and salt to taste.

Coat chicken with all the spices, cover and cook on low heat till done. Check a couple of times in between to make sure the chicken is not sticking to the bottom. If so, you can sprinkle some water and continue to cook.

Once chicken is done, raise the heat and reduce the gravy till it  is thick and coats all the chicken pieces well. Sprinkle lime juice and remove from heat.

Keep covered till ready to serve.

Served Best with Neer Dosa.

Thank You.