Mangalorean Chicken Ghee Roast Recipe
A classic ghee roast recipe that has the chicken which is pan roasted with a ground spicy masala and cooked along with a good quality ghee.
Mangalorean Chicken Ghee Roast Recipe is a classic ghee roast recipe that has the chicken which is pan roasted with a ground spicy masala and cooked along with a good quality ghee. 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 as well. 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 Yogurt (Curd)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice
- 1 sprig Curry leaves
- 1 teaspoon Jaggery
- 3 tablespoon Ghee
- Salt (adjust according to your taste) , to taste To Grind
- 6 Dry red chillies
- 1 teaspoon Whole Black Pepper Corns
- 2 Cloves
- 1 teaspoon Fenugreek Seeds (Methi)
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 4 cloves Garlic
- 5 grams Tamarind Paste
Directions for Mangalorean Chicken Ghee Roast Recipe
To begin making the Mangalorean Chicken Ghee Roast Recipe, wash the chicken thoroughly and drain all the water. Add curd, turmeric and lemon juice and marinate for atleast 1 hour.
Heat a flat skillet with little ghee, add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns. Roast them on low flame till the aroma is released.
Cool it down and grind the ingredients with the rest of the ingredients that are mentioned in the list to grind. Grind by adding little water to a smooth paste. Keep it aside.
Heat a kadai with ghee, add curry leaves and allow it to splutter. 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. Keep cooking until the masala has cooked and the ghee separates from the side.
You can add jaggery, salt to taste and mix well. Once done check for seasoning. Switch off the heat and serve hot.
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