Tantalize your palate with this delectable chicken ghee roast. Definitely not for the faint hearted. Fiery and spicy, this popular dish is said to have originated in a small town of Kundapur, close to Mangalore. The spices are roasted and ground to a fine paste, which is then cooked in ghee until the fat floats on top. Chicken marinated with turmeric powder, ginger and garlic is mixed in and cooked until tender at which time, all the moisture is absorbed. Curds and lemon juice added during the cooking process balances the heat and provides the slight tang. Flavourful and incredibly tasty, the chicken is best enjoyed with neer dosa.
A combination of dried red kashmiri and bedgi chillies are used, which can be increased or decreased, as desired. Moreover, though coconut is a prominent ingredient in most of the Mangalorean dishes, no coconut is added to the ghee roast. Besides ghee, curry leaves too impart the aroma and flavour. A fragrant, finger-licking and mouthwatering chicken dish. Served as an appetizer or side dish with the main meal.
A combination of dried red kashmiri and bedgi chillies are used, which can be increased or decreased, as desired. Moreover, though coconut is a prominent ingredient in most of the Mangalorean dishes, no coconut is added to the ghee roast. Besides ghee, curry leaves too impart the aroma and flavour. A fragrant, finger-licking and mouthwatering chicken dish. Served as an appetizer or side dish with the main meal.
Chicken Ghee Roast
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
4 large cloves of garlic (grated)
1" piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
3 tablespoons of curds
juice of 1/2 a lemon
2 sprigs of curry leaves
2 tablespoons ghee
salt
Dry roast and grind with water to a fine paste
5 dried red Kashmiri chillies
6 bedgi chillies
15 whole black peppercorns
6 fenugreek (methi) seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon coriander seeds
Method:
Wash chicken pieces, marinate with turmeric powder, garlic, ginger and salt for an hour or more. Ensure to refrigerate while marinating.
In a skillet or wok, heat ghee, add curry leaves and then, the ground paste. Cook it well till oil starts to float on the top. Mix in the chicken pieces, cover and cook on medium heat. Stir occasionally.
When chicken is almost done, stir in curds, lemon juice and sprinkle garam masala powder. Check for seasoning and add salt. If desired, you can also add a pinch of sugar.
The dish is ready when chicken is cooked through with all the liquid absorbed, coated with the masala and completely dry.
Serve hot with neer dosa or as a side dish.
Note:
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
4 large cloves of garlic (grated)
1" piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
3 tablespoons of curds
juice of 1/2 a lemon
2 sprigs of curry leaves
2 tablespoons ghee
salt
Dry roast and grind with water to a fine paste
5 dried red Kashmiri chillies
6 bedgi chillies
15 whole black peppercorns
6 fenugreek (methi) seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon coriander seeds
Method:
Wash chicken pieces, marinate with turmeric powder, garlic, ginger and salt for an hour or more. Ensure to refrigerate while marinating.
In a skillet or wok, heat ghee, add curry leaves and then, the ground paste. Cook it well till oil starts to float on the top. Mix in the chicken pieces, cover and cook on medium heat. Stir occasionally.
When chicken is almost done, stir in curds, lemon juice and sprinkle garam masala powder. Check for seasoning and add salt. If desired, you can also add a pinch of sugar.
The dish is ready when chicken is cooked through with all the liquid absorbed, coated with the masala and completely dry.
Serve hot with neer dosa or as a side dish.
Note:
- Chicken can be substituted with mutton. Pressure cook marinated mutton till tender and then mix in with the fried masala. Continue as above.
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