Chicken Ghee Roast Recipe/Mangalorean Chicken Ghee Roast

Chicken Ghee Roast a delicious dish from Mangalore .Chicken Ghee Roast a flavourful and spicy dish is a popular dish which originates from Kundapur a small town near Mangalore.Chicken ghee roast as name suggests is a fiery tangy preparation which gets its flavours from roasted aromatic spices and ghee/clarified butter.😉😁.YES Ghee goes into it and this is what makes it so sumptuous.

Chicken Ghee Roast is a  dry preparation there is no gravy as such.It is served with neer dosa or with rice.It goes well porotta or dosa as well.The essence of ghee roast lies in freshly ground spices and ghee don't use dalda or any vanaspati to compromise with the taste.I served it with coconut rice and chicken 65 with some cucumber raita and it was  a huge hit.We relished every bit of it..

Ingredients

12 kashmiri chillies*
2 tsp coriander seeds
1/2 tsp  jeera/cumin
8 pepper corns
2 to 3 tbsp ghee**
1 tsp tamarind***
6 to 7 garlic cloves
2 sprigs curry leaves
1/4 tsp fenugreek/methi seeds
1/2 tsp jaggery /1 tsp sugar (optional)

1/2 kg chicken
1/4 cup curds/yogurt/dahi
1/4 tsp haldi/turmeric powder
Salt

Method

• Marinate the chicken pieces with whisked yogurt ,salt ,lemon juice and turmeric for 2 to 4 hours.
• Dry roast spices and blend to paste adding garlic and water.
• Heat ghee add marinated chicken and saute till chicken is tender.
• Remove chicken in a bowl ,in the same pan and add the paste saute well till the raw smell goes off
• Let the masala release the oil from sides.
• Now add chicken and 1/4 cup water and cook  let the masala coat the chicken.
• Add in the tamrind pulp and jaggery.
• cook for 3 to 4 minutes .
• Garnish with coriander and curry leaves serve with neer dosa or rice.

notes
**i have just used 12 chillies and the spiciness was perfect .you can add 15 kashmiri and 3 to 4 bedgi if you can tolerate more spice
**you need to be a little generous on ghee ,i have just added 2 and 1/2 tbsp, original recipe calls for upto 1 cup for 1 kg chicken😋😋
***you may add more tamarind if you want it more tangy.