Chicken Ghee Roast - Mangalorean Style

 

          Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It's origin goes back to the town of Kundapur. So at times, it is also called Kundapur style Chicken Ghee Roast. It is very spicy and full of flavours coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          This is a great party recipe. Traditionally it is served with neer dosa. However, it also goes well with  steamed rice, dosa, appam, idiyappam, plain biryani or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken, cut into medium size
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt
• 2 sprigs curry leaves
• 5 tbsp. ghee

Masala Paste - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Marinate the chicken with salt, pinch of turmeric powder & a pinch of red chili powder for an hour.

         Dry roast all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 2 tbsp. ghee and fry the chicken till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion till light brown. Now add the ground paste and yoghurt. Mix everything well and continue to sauté till the oil separates. 

          Add the fried chicken and a sprinkle of some water. Cover and cook till the chicken is tender and done. 

         Now add the curry leaves and give it a stir. Cook for 1-2 minutes and when done, drizzle remaining ghee. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                       Marinate the chicken with salt, pinch of turmeric powder & a pinch of 

                       red chili powder for an hour.

                       Dry roast all the spices from Kashmiri red chilies to cloves for a minute

                       or till you get a nice aroma. Keep aside to cool. Now grind along with the 

                       garlic, ginger, jaggery and tamarind into a smooth paste. 

                             Heat 2 tbsp. ghee & fry the chicken till they are lightly browned. 

                                 Heat 2 tbsp. ghee & sauté the onion till light brown. 

                    Add the ground paste & yoghurt. Mix well & sauté till the oil separates. 

                     Add the fried chicken & a sprinkle of some water. Cover and cook till the

                    chicken is tender and done.

                                  Add the curry leaves & give it a stir. Cook for 1-2 minutes.

                                  When done, drizzle remaining ghee. 

                      Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani 

                      or chapatti for a sumptuous meal.