Chicken Ghee Roast
Mangalore famous Chicken Ghee Roast, packed with earthy spices and cooked in homemade ghee. It’s warm, finger licking good and very easy to make. It is a one-pot chicken curry that you can try even on busy weekdays!
Ingredients
For the Spice Paste
- 5 Kashmiri Dry Red Chili
- 2 tablespoons coriander seeds
- 1 tablespoons fennel seeds
- 1 & ½ tablespoons cumin seeds
- 1 teaspoon black peppercorn
- 1 teaspoon clove
- 1 and ½ teaspoon fenugreek seeds
For Ginger Garlic Paste
- 1 and ½ inch fresh ginger
- 5 garlic cloves
- 1 tablespoon tamarind paste
Rest of the ingredients
- ⅓ cup yogurt
- 4 tablespoons ghee
- 1 red onion (finely sliced)
- 2 lb chicken (bone and boneless)
- ½ teaspoon turmeric powder
- Handful of fresh curry leaves
- salt to taste
- 1 teaspoon sugar
Instructions
- Dry roast the Kashmiri red chili for a few seconds and keep it aside to cool down a little before you add it to the blender.
- Next, dry roast the rest of the whole spices for 30 seconds, and add it along with the dry red chili. Always dry roast in low heat, so the spices doesn't get burnt.
- Pour little water to the blender and blend into a course or smooth paste.
- In a mixing bowl, add the chicken pieces. Pour the spice paste, and yogurt along with salt and mix it around evenly. Leave it covered for the chicken to marinate for at least 2 hours. Leaving it overnight in the fridge will enhance the flavor.
- When you are ready to prepare the curry, thinly slice the onion.
- We also make the ginger, garlic and tamarind paste by adding little water to it.
- Place a heavy bottom pan or skillet on medium heat. Pour 3 tablespoons ghee and then scatter the sliced onion. Season with salt, sugar and turmeric powder. Cook the onion for 3 minutes for it to soften.
- Now add the marinated chicken and toss it around. Pour the ginger garlic tamarind paste along with few curry leaves and let it sear for 5 minutes.
- Pour ⅓ cup water, cover the pan and let it simmer for 20 minutes.
- The chicken should be cooked, and it will look beautiful red. Add a few more fresh curry leaves, taste for salt and add more if needed.
- Chicken Ghee Roast is ready. I like to drizzle a little more ghee just before serving.
Notes
- Kashmiri dry red chilies mainly add the fiery red color. It doesn’t add a lot of heat. If you want the curry to be spicier, add a few fresh green chili or spicy red chili powder.
- I like to serve it semi-dry, but if you wish to make it like a stew, add more water to it.
Nutrition
Serving: 1serves 2 to 4