Mangalorean Chicken Ghee Roast Recipe | Startup Cooking

 MANGALOREAN CHICKEN GHEE ROAST RECIPE | STARTUP COOKING

Chicken Ghee Roast was the first Mangalorean dish I tasted with Neer Dosa in a nearby Udupi restaurant. 

Chicken Ghee Roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a town, kundapur, close to Udupi. Chicken ghee roast is fiery red in colour, and has a tangy and spicy flavor with ghee and roasted spices.

The perfect pairing of chicken ghee roast is with Neer dosa, dosa, appams and idiyappams. Also, you can serve with chapathi, roti, steamed rice or jeera rice as a side dish. Follow my step by step photo recipe to prepare Mangalorean Chicken Ghee Roast. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR MANGALOREAN 

CHICKEN GHEE ROAST

Coarse       : Starter

Cuisine      : Indian

Author       : Jayashree Karthik

Prep Time  : 30 min

Cook Time : 25 min

Total Time  : 55 min

Egg Recipes

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Egg roast

• Nadan Mutta Roast

• Udaitha Muttai Kuzhambu / Egg Drop Curry

INGREDIENTS

For Marination

• 1/2 kg chicken

• 1 lemon juice

• 1 tbsp curd

• 2 tsp ginger garlic paste

• 1 tsp salt

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

To Roast and Grind

• 6 byadagi red chilli

• 1 tbsp coriander seeds

• 1/2 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1 tsp pepper corn

• 1/4 tsp fenugreek seeds

• 5 garlic

• 2.5 tsp tamarind paste

• 3 tbsp water

For Roast

• 2 tbsp ghee

• marinated chicken

• ground masala paste

• 1/4 cup water

• salt to taste

• 1 spring curry leaves

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes

PROCEDURE

• to marinate the chicken, taken cleaned chicken pieces in a bowl, to this add lemon juice, curd, ginger garlic paste, salt, turmeric powder and red chilli powder

• mix well and allow to coat the spices on all over the chicken and let it sit for minimum 30 minutes to 1 hour

• heat a pan and dry roast byadagi red chilli, coriander seeds, cumin seeds, fennel seeds, pepper corn, fenugreek seeds and garlic

• dry roast all the whole spices until you get a nice aroma and then switch off the flame and allow to cool down for 5-10 minutes

• transfer all the roasted ingredients into the mixer jar along with tamarind paste and little water and grind to a smooth paste

• heat ghee in a wide pan, add marinated chicken, ground masala paste, salt and little water

• mix well and cover with lid and cook in low medium flame for 15-20 minutes or until the ghee starts to float on top of the chicken and the chicken cooked well

• now open the lid and cook on high flame for another 8-10 minutes, once the masala thickens and coated well with the chicken, switch off the flame

• garnish with fresh curry leaves

• serve hot with dosa or steamed rice

• Enjoy!

NOTES

• adjust spice level according to your taste
• use only the byadagi red chilli for bright red color 
• fresh whole spices and curry leaves gives an nice aroma
• you can also use bone in chicken for this dish

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

MANGALOREAN STYLE CHICKEN GHEE ROAST WITH STEP BY STEP PHOTO RECIPE

in a mixing bowl, add chicken pieces, turmeric powder, red chilli powder, curd, ginger garlic paste, salt and lemon juice

mix well and let it sit for 30 minutes

in a pan, add byadagi red chilli, coriander seeds, cumin seeds, fennel seeds, pepper corn and garlic

dry roast in low flame until you get a nice aroma

transfer in to mixer jar

grind to a rough powder

add tamarind paste and little water and make a fine paste

heat ghee in a pan

add marinated chicken 

add ground masala paste

add 1/4 cup water and mix well

cover with lid and cook on low medium flame for 20 minutes

ghee starts to separate from the chicken

cook on high flame for another 8-10 minutes or 

until the masala thickens

garnish with fresh curry leaves

serve hot with neer dosa or steamed rice

Mangalorean Chicken Ghee Roast