Mangalorean chicken ghee roast is a semi-dry chicken curry from Mangalorean cuisine. Also known as Kundapur chicken ghee roast, it is made with succulent pieces of chicken, marinated and cooked in fiery red, tangy, and spicy ghee roast masala. Serve with Neer Dosa, Roti, or Steamed rice.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian, mangalorean
Servings: 6people
Calories: 450kcal
Author: Preeti
Equipment
Heavy bottom pan
Mixing bowl
Ingredients
To marinate the chicken
500gchicken
¼cupyogurt/curd
Salt to taste
¼teaspoonturmeric powder
For Ghee roast masala
2tablespooncoriander seeds
15nosfenugreek seeds(or a pinch)
1teaspooncumin
1teaspoonpepper(reduce it to half if you prefer less spicy)
1teaspoonfennel
4cloves
1-inchcinnamon
10-12bedgi red chiliessubstitute Kashmiri red chilies
8garlic cloves
a small ball of tamarind
Other ingredients
¼cup+ 1 tablespoon of ghee, divided(clarified butter)
3spring curry leaves
1teaspoonjaggery
1tablespoonlemon juiceAdd as per taste
Instructions
Marinate the chicken
In a mixing bowl, combine chicken, yogurt, salt, and turmeric powder. Marinate for 30 minutes. For best results marinate the chicken for at least 2 hours in the refrigerator.
Making Ghee Roast Masala
Heat a pan over medium-low heat. Dry roast coriander seeds, fenugreek seeds, cumin, pepper, fennel, cloves and cinnamon until aromatic. Remove and set this aside on a plate.
In the same pan dry roast red chilies until crisp. Remove and set this aside on a plate.
Let all the roasted ingredients cool down completely. Deseed the red chilies to reduce the spiciness. This step is optional.
Transfer all the roasted ingredients to the mixer or grinder jar. To this add garlic cloves and tamarind. Now add ¼ cup of water and grind to a fine paste. You have to add less water to grind the masala. Otherwise, it will be difficult to roast the masala. Homemade ghee roast masala is ready. Set this aside.
Cooking the Chicken
Heat 2 teaspoon of ghee in a heavy bottom pan over medium high heat. Add the marinated chicken and cook it until the color of chicken turns from pink to white.
Next, cook until marinade thickens (2-3 minutes). The chicken will not be completely cooked at this stage. Remove it to a bowl. Keep it covered.
Making Mangalorean Chicken Ghee Roast
To the same pan add 2 teaspoon ghee. Set the heat on medium-low. Add curry leaves and ghee roast masala.
Stir and cook the masala. After 3-4 minutes the masala will start sticking to the pan. This is the time to add 2 teaspoon ghee and continue to cook the masala.
Taste the masala and add salt. Be careful, we have already added salt while marinating the chicken.
You have to cook the masala stirring continuously. Keep adding ghee at regular intervals until the masala starts to release ghee from the sides. (It may take 15-20 minutes).
Next, add the chicken. Stir to coat the chicken with the masala. Add 1 tablespoon ghee and combine.
Cover and cook for 2 minutes or until the chicken is cooked. Stir it in between so the masala should not stick to the bottom of the pan.
Cook uncovered for 2 minutes.
Finally, add jaggery, lemon juice and curry leaves. Cook it for a minute and remove from heat.
Serve this Mangalorean ghee roast chicken with Neer dosa or steamed rice and dal.
Video
Notes
Dry roast all the ingredients on medium-low heat. Make sure to stir them frequently so that they get roasted evenly and to avoid the spices from burning.
For authentic Mangalore chicken ghee roast, the byadgi red chilies are soaked in hot water and then ground with the roasted spices. It makes the masala extra smooth in texture.
Use fresh homemade pure ghee for better aroma & flavor. Or if using store-bought ghee, make sure it is fresh (check the manufacturing date). Old ghee may give a bad smell & can spoil the dish.
The slowroasting of spices and chicken in ghee/clarified butter enhances the flavor of the dish. Do not increase the heat to fasten the cooking process, it can burn the masala. Also, stir it continuously while cooking.
Be careful when adding water while grinding the masala. If you add more water than required then it will be difficult to roast the masala. Also, the cooking time will increase. It will take more time to evaporate the water content from the masala.
Use a heavy/thick bottom pan. It will prevent masala from sticking to the pan as this recipe requires a lot of roasting.
Storage - Leftover ghee roast can be stored in an airtight container in the refrigerator. Stays good for 5 days. Reheat it until piping hot and serve. Store the leftovers within 2 hours of preparing the dish.
You can prepare the ghee roast masala in advance. Store it in an airtight container in the freezer. Stays good for 15 days.