Chicken Ghee Roast
Kundapur-style chicken slow-roasted in a generous amount of ghee with a deep-red masala of Byadagi and Guntur chillies, garlic, and tamarind — the chicken is cooked until almost dry, coated in the dark, intensely flavoured masala. One of the most celebrated dishes to emerge from coastal Karnataka.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Build a full meal around Chicken Ghee Roast
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
3 tablespoons | Ghee |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Lemon juice |
|
8-10 | Red Chili , dried |
|
1 teaspoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1/2 teaspoon | Fenugreek Seed |
|
5 | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
1 small | Onion , finely chopped |
|
1 tablespoon | Jaggery |
|
1 cup | Water |
Instructions
- 1 Marinate the chicken pieces with turmeric powder, salt, and lemon juice. Set aside for 30 minutes.
- 2 Dry roast the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds until aromatic. Allow them to cool.
- 3 Grind the roasted spices along with garlic and ginger into a smooth paste using a little water.
- 4 Heat ghee in a pan and add the chopped onion. Sauté until golden brown.
- 5 Add the ground spice paste to the onions and cook until the ghee separates from the masala.
- 6 Add the marinated chicken pieces to the pan. Mix well to coat the chicken with the masala.
- 7 Add jaggery and water, then cover and cook on low heat until the chicken is cooked through and the ghee starts to separate.
- 8 Adjust salt to taste and cook until the gravy thickens to your desired consistency.
Tips
For a richer flavor, you can add a few curry leaves while sautéing the onions.