How to make Mangalore special Chicken ghee roast
Chicken ghee roast is a classic, popular Mangalorean dish with a bright reddish color and tangy, spicy, juicy roasted chicken pieces. Learn with video/pictures.
I tasted this beautiful Mangalorean chicken ghee roast, for the first time in a restaurant from Koramangala, Bangalore. That restaurant is popular for this Chicken ghee roast and they serve this with soft appams. It was so yum and obviously, we liked the combo instantly.
Since that day I tried to make this recipe in my kitchen and am fully happy with this recipe. Now, Chicken ghee roast is a regular chicken dish in my kitchen 😉 and a favorite side dish with dosa and appams. In fact, my kids like to eat the juicy pieces simply without a main.
For similar yum chicken dry recipes:
There are few tips for making a juicy ghee roast and I mentioned them where ever required in this post. Moreover, use chicken pieces with bones to make this recipe as the meat on bones tastes always good for any spicy chicken dish.
But of course, you can use boneless pieces too if you prefer.
Furthermore, don’t replace the whole spices with spice powders because the authentic taste comes from the fresh special ghee roast masala we prepare. The bright red color is from the Kashmiri red chillies used which are a less spicy & colorful ingredient.
Last but not least, as the name suggests, use only ghee to make this chicken ghee roast. Never use oil because the oil will alter the taste totally.
Watch the video uploaded in the recipe card and please subscribe if you like interesting recipe videos:
Chicken ghee roast | How to make Chicken ghee roast recipe
Ingredients
Ingredients:
For ghee roast masala:
- 1.5 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp pepper corns
- 1 tsp fennel seeds
- ½ tsp fenugreek methi seeds
- 5 red chillies
- 4 kashmiri red chillies
- 5 garlic pods
- 1 inch ginger
To marinate:
- ¾ kg chicken
- 4 tbsp curd
- ½ tsp turmeric
- ½ lemon juice
Other ingredients:
- 3 tbsp ghee
- 2 tbsp tamarind water
- 1 tsp jaggery
- 1.5 tsp salt
- Few curry leaves
Instructions
Preparation:
- Soak Kashmiri red chillies in warm water for 15 minutes.
- Also, soak a small gooseberry size tamarind in some warm water for few minutes, extra the thick juice and set aside.
How to marinate:
- In a bowl, take cleaned chicken pieces.
- Add curd, turmeric powder, and lemon juice.
- Mix well with the chicken and set aside this marination for one hour.
Recipe:
How to make ghee roast masala:
- Heat a pan, dry roast coriander seeds, peppercorns, cumin seeds, fennel seeds, and fenugreek seeds.
- Also add dry red chillies.
- Roast these in medium heat for 5 mins until a nice aroma arises.
- Switch off, cool them down, transfer the contents to a blender.
- Add ginger, garlic, and soaked Kashmiri chillies to the other ingredients in the blender.
- Grind them into a fine paste using little water. Our ghee roast masala is ready. Keep aside.
How to make the chicken ghee roast:
- Heat good amount of ghee in a flat pan, place the marinated chicken pieces along with the curd.
- Cook the bottom sides of the chicken pieces in medium flame for 4 to 5 minutes.
- There is no need to add water. The moisture from the curd and the own juice of chicken is enough to cook the pieces in ghee.
- After four minutes, flip the pieces and cook for 4 more minutes until the chicken becomes soft and juicy. Since we are going to cook the chicken again in the masala for few minutes, it's enough to cook only for around 8 minutes.
- Transfer the pieces to a plate.
- Now in the same pan with the leftover ghee, add the ground ghee roast masala and mix well.
- In a few minutes, the masala blends well with the ghee and you will get a beautiful aroma.
- Add the required salt, tamarind water, and jaggery.
- Put the almost cooked chicken pieces and mix with the masala.
- Cover with a lid and cook the chicken in ghee masala for five minutes in low heat.
- After 5 minutes, the masala sticks to the pieces and chicken absorbs the spices fully. If you like even more dry than keep on the stove for few more minutes.
- Sprinkle few fresh curry leaves, mix and switch off.
- Serve hot with appams, dosas, chapati, and rice.
Video
Notes
Nutrition
Preparation:
- Soak Kashmiri red chillies in warm water for 15 minutes.
- Also, soak a small gooseberry size tamarind in some warm water for few minutes, extra the thick juice and set aside.
How to marinate:
- In a bowl, take cleaned chicken pieces.
- Add curd, turmeric powder, and lemon juice.
- Mix well with the chicken and set aside this marination for one hour.
Recipe:
How to make ghee roast masala:
- Heat a pan, dry roast coriander seeds, peppercorns, cumin seeds, fennel seeds, and fenugreek seeds.
- Also, add dry red chillies. Roast these in medium heat for 5 mins until a nice aroma arises.
- Switch off, cool them down, transfer the contents to a blender.
- Add ginger, garlic, and soaked Kashmiri chillies to the other ingredients in the blender.
- Grind them into a fine paste using little water. Our ghee roast masala is ready. Keep aside.
How to make the chicken ghee roast:
- Heat a good amount of ghee in a flat pan, place the marinated chicken pieces along with the curd.
- Cook the bottom sides of the chicken pieces on a medium flame for 4 to 5 minutes.
- There is no need to add water. The moisture from the curd and the own juice of chicken is enough to cook the pieces in ghee.
- After four minutes, flip the pieces and cook for 4 more minutes until the chicken becomes soft and juicy. Since we are going to cook the chicken again in the masala for a few minutes, it’s enough to cook only for around 8 minutes.
- Transfer the pieces to a plate.
- Now in the same pan with the leftover ghee, add the ground ghee roast masala and mix well.
- In a few minutes, the masala blends well with the ghee and you will get a beautiful aroma.
- Add the required salt, tamarind water, and jaggery.
- Put the almost cooked chicken pieces and mix with the masala.
- Cover with a lid and cook the chicken in ghee masala for five minutes on low heat.
- After 5 minutes, the masala sticks to the pieces and the chicken absorbs the spices fully. If you like even more dry than keep on the stove for a few more minutes.
- Sprinkle few fresh curry leaves, mix and switch off.
- Serve hot with appams, dosas, chapati, and rice.
Tips:
- You can add a little salt to the marination. And if you add in marination, reduce the amount of salt while cooking.
- And try to use thick curd, which is not very sour.
- Moreover, do not use more fenugreek seeds than the mentioned quantity, as they may add extra bitterness.
- If you are ended up with more masala, keep it in the refrigerator and use it for paneer ghee roast, cauliflower ghee roast, and mutton ghee roast.
- Also, do not skip the marination step, because curd is one of the important ingredients to make this recipe.
- Lastly, do not alter the recipe with ingredients like oil for ghee and powders for whole spices to get authentic chicken ghee roast.
