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.
similar recipes
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
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
