Mangalorean Chicken Ghee Roast Recipe
A Mangalorean style Ghee Roast chicken that in pan roasted with a freshly ground spicy masala and cooked in ghee for a rich and classy flavour.
A Mangalorean style Ghee Roast chicken that in pan roasted with a freshly ground spicy masala and cooked in ghee for a rich and classy flavour. Mangalorean cuisine hails from South Karnataka that has influence from their neighboring state like kerala. Thus the use of coconut, pepper and curry leaves are strong in their cuisine. Chicken ghee roast is loved by most of the people in India as it is rich and has quite vibrant flavors from the homemade ground masala that is being used to cook the chicken.
If you are looking for more Chicken Recipes here are some :
- 1 Chicken breasts , cut into small pieces
- 3 tablespoon Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice
- 1 sprig Curry leaves
- 1 teaspoon Jaggery
- 3 tablespoons Ghee
- Salt , to taste To Grind
- 6 Dry red chillies
- 1 teaspoon Whole Black Peppercorns
- 2 Cloves (Laung)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin (Jeera) seeds
- 4 cloves Garlic
- 1 tablespoon Tamarind Paste
How to make Mangalorean Chicken Ghee Roast Recipe
To begin making the Mangalorean Chicken Ghee Roast Recipe, wash the chicken thoroughly and drain all the water. In a 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.
Heat a flat skillet and add dry red chilies, 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.
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.
Heat a kadai with 2 tablespoons ghee, add curry leaves and allow it to splutter. Now, lower the flame and add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
Add the ground masala into the kadai and mix everything together until it combines. Cook the chicken in the pan until the ghee separates from the side.
You can now in add jaggery, salt to taste and mix well. Once the jaggery has melted, mix well and check for seasoning. Switch off the heat and serve hot.
You can add more ghee if you like it.
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