Chicken Ghee Roast

Mangalorean Chicken Ghee Roast

Craving a flavorful and fiery chicken dish? Look no further than the Mangalorean Chicken Ghee Roast. This dish from the southwestern coast of India features tender chicken pieces cooked in a rich and aromatic masala paste, all bathed in ghee (clarified butter) for an extra decadent touch. The result is a symphony of textures and tastes, perfect with rice, appams, or roti.

Ingredients:

• For the Chicken Marinade:
  • 1 kg bone-in chicken pieces (cut into medium pieces)
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • Salt to taste
• For the Ghee Roast Masala:
  • 10-15 dried red chilies (depending on heat preference)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 12 garlic cloves
  • 1 small tamarind piece, soaked in water
  • 1/4 cup water
• Other:
  • 1/2 cup ghee
  • Curry leaves
  • Chopped coriander leaves (for garnish)

Cooking Guide:

1. Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, and salt. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Prepare the Masala: Dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds in a pan over low heat until fragrant. Grind them into a fine paste with garlic cloves, soaked tamarind, and a little water.
3. Cook the Chicken: Heat half the ghee in a pan or kadhai. Add the marinated chicken pieces and cook over medium heat until browned and nearly cooked through. Remove the chicken from the pan and set aside.
4. Assemble the Ghee Roast: Add the remaining ghee to the pan along with curry leaves. Once they crackle, add the prepared masala paste. Cook for a few minutes, stirring constantly, until the masala releases its oil.
5. Finish the Dish: Add the cooked chicken pieces back to the pan and coat them well with the masala. Simmer for another 5-7 minutes, allowing the flavors to meld. Garnish with chopped coriander leaves and serve hot.

Tips:

• Adjust the amount of red chilies according to your spice preference.
• For a richer gravy, add a tablespoon of grated coconut while grinding the masala paste.
• You can use boneless chicken pieces if preferred, but bone-in chicken adds more flavor to the dish.
• Leftovers of Chicken Ghee Roast taste even better the next day!