Mangalorean Chicken Ghee Roast (Semi-Dry)

Name: Mangalorean Chicken Ghee Roast (Semi-Dry)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg chicken (curry cut pieces); 0.5 tbsp salt; 0.5 tsp turmeric powder; 4 tbsp yogurt (curd); 2 tbsp lemon juice; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp peppercorns; 2 tsp fennel seeds; 0.5 tsp fenugreek seeds (methi dana); 6 clove cloves; 6 dry red chillies; 8 dry Kashmiri red chillies; 3 tbsp tamarind pulp; 8 clove large garlic cloves; 4 tbsp clarified butter (ghee); 1 cup onion, finely chopped; 1 tbsp jaggery powder (adjust to taste); 1 cup hot water; 2 sprigs curry leaves

Mangalorean Chicken Ghee Roast (Semi-Dry) | Spicy, Tangy & Flavourful

Mangalorean Chicken Ghee Roast is a popular coastal South Indian dish known for its spicy, tangy and slightly sweet flavour. Traditionally, Byadgi chillies are used for deep colour and aroma, but here we are using a mix of Kashmiri and regular dry red chillies, which are easier to find and still give a great balance of heat and colour.

The chicken is slow-cooked in **pure...

chicken (curry cut pieces)

fenugreek seeds (methi dana)

dry Kashmiri red chillies

clarified butter (ghee)

onion, finely chopped

jaggery powder (adjust to taste)

Calories

459.4kcal (22.97%)

Protein

55.1g (100%)

Step 1

In a bowl, combine chicken with salt, turmeric, yogurt, and lemon juice.

Step 2

Mix well so all pieces are evenly coated.

Step 3

Prick the chicken pieces lightly with a fork to help the flavors absorb.

Step 4

Cover and marinate for at least 30 minutes (overnight for best flavor).

Step 1

Dry roast coriander, cumin, peppercorns, fennel, fenugreek, cloves, and both chillies on low heat for 2–3 minutes until fragrant.

Step 2

Cool completely.

Step 3

Grind the roasted spices with garlic and tamarind pulp to form a paste, adding very little water.

Step 4

Add a splash of water to the mixer jar, swirl, and keep this masala rinse water aside.

Step 1

Heat ghee in a kadhai or heavy-bottomed pan.

Step 2

Add chopped onions and sauté until soft and translucent.

Step 3

Add the masala paste and masala rinse water and cook until the ghee separates.

Step 4

Add jaggery and mix.

Step 5

Add the marinated chicken and cook on high heat for 3–4 minutes to coat well.

Step 6

Add hot water, cover, and simmer for 20–25 minutes until the chicken is cooked.

Step 7

If the gravy looks runny, cook it uncovered on high heat for a few minutes until it reduces to a semi-dry consistency.

Step 8

Add curry leaves and cook for another 2–3 minutes.

Step 1

Serve hot with neer dosa or appam for a traditional pairing or with roti, naan, steamed rice, or paratha.