A classic Mangalorean-style Ghee Roast chicken is a traditional recipe from the kitchen of Mangalorean households. A combination of succulent pieces of chicken marinated and cooked in a robust masala cooked in rich ghee. This recipe will literally leave your family asking for more.
Ingredients
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1 Chicken breasts, cut into small pieces
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1/2 teaspoon Turmeric powder (Haldi)
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1 tablespoon Lemon juice
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1 sprig of Curry leaves
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1 teaspoon Jaggery
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3 tablespoons Ghee
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Salt, to taste
For the ghee roast masala
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6 Dry Red Chillies
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1 teaspoon Whole Black Peppercorns
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2 Cloves (Laung)
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1 teaspoon Methi Seeds (Fenugreek Seeds)
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2 teaspoon Coriander (Dhania) Seeds
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1 teaspoon Cumin seeds (Jeera)
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4 cloves Garlic
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How to make Mangalorean Chicken Ghee Roast Recipe
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To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the chicken thoroughly and drain all the water.
To Marinate the Chicken
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In 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.
For the ghee roast masala
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Heat a flat skillet and add dry red chillies, 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.
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Once 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.
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Heat 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.
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Add 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.
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Finally add in the jaggery, and salt to taste and mix well. Once the jaggery has melted, mix well and check for seasoning. Switch off the heat and serve hot.
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Serve the Mangalorean Chicken Ghee Roast.
Recipe by: archanaskitchen.com
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