Mangalorean Chicken Ghee Roast

Name: Mangalorean Chicken Ghee Roast
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Cuisine: Indian
Ingredients: 1 piece Chicken Breast (1 Chicken breasts cut into small pieces); 3 tbsp Yogurt (3 tablespoon Curd (Dahi / Yogurt)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Jaggery (1 teaspoon Jaggery); 3 tbsp Clarified Butter (3 tablespoons Ghee); 0 pieces Table Salt (Salt to taste); 6 pieces Dried Red Chili (6 Dry Red Chillies); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 2 pieces Cloves (2 Cloves (Laung)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 2 tsp Coriander Seed (2 teaspoon Coriander (Dhania) Seeds); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 4 cloves Garlic (4 cloves Garlic); 1 tbsp Tamarind Paste (1 tablespoon Tamarind Paste)

Mangalorean Chicken Ghee Roast: chicken marinated in yogurt and spices, then roasted with a paste of roasted dry red chilies, fenugreek, and tamarind in ghee.

105 minIndian

Servings4

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Gluten Free
Halal

Ingredients

For 4 servings

Chicken Breast1 piece · 1 Chicken breasts cut into small pieces
Yogurt3 tbsp · 3 tablespoon Curd (Dahi / Yogurt)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Curry leaves1 sprig · 1 sprig Curry leaves
Jaggery1 tsp · 1 teaspoon Jaggery
Clarified Butter3 tbsp · 3 tablespoons Ghee
Table Salt0 pieces · Salt to taste
Dried Red Chili6 pieces · 6 Dry Red Chillies
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Cloves2 pieces · 2 Cloves (Laung)
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Coriander Seed2 tsp · 2 teaspoon Coriander (Dhania) Seeds
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Garlic4 cloves · 4 cloves Garlic
Tamarind Paste1 tbsp · 1 tablespoon Tamarind Paste

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Steps

1To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the chicken thoroughly and drain all the water.
2In a mixing bowl, add curd, turmeric and lemon juice and mix well. Add the washed chicken pieces in the curd mixture and marinate for at least 1 hour.
3Heat a flat skillet and add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns. Roast them on low flame till the aroma of the spices wafts through the air. Turn off the flame and allow to cool.
4Once the spices are cool, add them to a mixer jar along with the garlic and tamarind paste along with a tablespoon of water into a smooth paste. Keep it aside.
5Heat a kadai with ghee, add curry leaves and allow it to crackle. Now, lower the flame and add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
6Add the ghee roast masala into the kadai and mix everything together until it combines. Cook the chicken in the pan until the ghee separates out and reaches the surface.
7Finally add in the jaggery, salt to taste and mix well. Once the jaggery has melted, mix well and check for seasoning. Switch off the heat and serve hot.
8Serve the Mangalorean Chicken Ghee Roast Recipe along with neer dosa, steamed rice and Palak Tovve or Palak Dal Recipe by the side to complete your Sunday meals.