Mangalore chicken ghee roast

One of the popular mangalore dishes worldwide is chicken ghee roast. Its a semi dry dish which goes well with rice as well as chapati, dosa. Usually Mangalore chicken ghee roast is paired with Neer dosa. Its an easy & simple recipe with minimal ingredients with a preparation time of just 1 hour for marination.

Preparation time : 1 hour

Cooking time : 15 minutes

Serves : 5 – 6

Ingredients :

Ghee – 3 tablespoons
Curry leaves – few
Jaggery – 2 teaspoons ( grated )

For marination :

Chicken – 1 kg, bone in , curry cut
Curd/ yoghurt – 3 tablespoons
Turmeric powder – 1/2 teaspoon
Lime – 1
salt – to taste

For ghee roast masala :

Dry red chillies – 7 (byadagi chilli)
Garlic cloves – 4
Fenugreek seeds ( methi seeds) – a pinch
Cumin seeds – 1/2 teaspoon
Peppercorn – 1 teaspoon
Coriander seeds – 2 teaspoons
Fennel seeds – 1 teaspoon
Cloves ( garam masala) – 2
Tamarind – size of half lime, soaked.

Method :

Marinate the chicken with curd, lime juice, turmeric and salt for 1 hour.
Heat a pan, dry roast the dry red chilies and keep aside. Then dry roast cloves, fenugreek seeds, cumin seeds, peppercorns, coriander seeds, fennel seeds for couple of minutes till nice aroma comes.
In a blender add all the dry roasted ingredients, garlic cloves, soaked tamarind along with water and blend to a smooth paste. Ghee roast masala is ready.
Heat ghee in a kadai, add curry leaves.
Then add marinated chicken and cook on medium heat for 5 minutes.
Then add the ghee roast masala, mix well and cook till chicken is done on low- medium heat. ( do not add water).
Make sure liquid is almost dried to ghee roast consistency.
Check salt at this stage and add if needed.
Then add grated jaggery and mix gently.
Cook till jaggery is melted, and mix gently .
Mangalore chicken ghee roast is ready.