This weekend, make an iconic dish: Manglorean Chicken Ghee Roast

The Chicken Ghee Roast is a robust, spicy classic, and today looks like a great day to have it.

Written by Carol Pereira | London | Updated: April 2, 2016 6:43:03 pm

Game for some fiery red, tangy and spicy chicken? (Photo: Carol Pereira) Game for some fiery red, tangy and spicy chicken? (Photo: Carol Pereira)

From Kundapur to Mangalore is about 91 km. But if you are ever in Mangalore, it makes eminent sense to stop whatever you are doing and drive down to Kundapur. That’s because, Kundapur is believed to be the place where the iconic Chicken Ghee Roast was invented. This fiery red, tangy and spicy preparation has an unmistakable flavour of clarified butter or ghee, in which the meat and the spices are roasted in. This is not a dish for the faint-hearted. I have reduced the number of chillies in this recipe to suit most palates. If you desire a more fiery dish increase the quantity of red chillies accordingly.

Ingredients
For Marination
1/2 kg- Chicken (cut into large pieces)
½ cup- Thick curd
1 tsp- White pepper powder
1/2 tsp- Turmeric powder
2tsp- Lime Juice
Salt to taste

For Roasting and Grinding (Spice Paste/ Ghee Roast Masala)
4- Kashmiri long red chillies
3- Small dried red chillies
3/4 tbsp- Coriander seeds
1/4 tsp- Fenugreek seeds
1 tsp- Cumin seeds
1tsp- Fennel seeds or saunf
3- Garlic flakes (large)
Oil to fry
3 tsp- Pure Ghee
Salt to taste

Method
*In a large bowl take marinade ingredients, mix well, then add the cleaned and slit chicken to it. Coat chicken well. Cover bowl with cling film. Keep in the fridge for 2-3 hours

*In a pan heat a mixture of 2 tsp ghee and 3 tsp oil (or if you feel like indulging use 2 tbsp of ghee instead of oil)

*When the oil is hot add the chicken pieces and fry for 5 mins on each side, allowing it to brown well. Then add 1 cup of water, cover and allow it to cook on a medium flame till 3/4th done

*While the chicken is cooking prepare the spice paste

*In a pan roast the spice paste/ masala ingredients in 1 tsp ghee in following order: sliced garlic first, then dried red chillies and coriander seeds, then add the rest. Roast together till fragrant

*Grind the roasted ingredients to a smooth paste with a little water. Once the chicken is almost 3/4th cooked add the spice paste to same pan in which the chicken is cooking, to the bottom of the pan in the center

*Let the spice paste fry in the oil in the bottom and centre of the pan for a couple of minutes before coating the chicken pieces in the ground and fried spice paste

*Add another 1/2 cup water. Close the pan and let the chicken cook on a slow flame till done

*Check for salt. Squeeze over 2 tsp lemon juice, serve hot with steamed basmati rice.

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