Mangalore Chicken Ghee Roast
Chicken Ghee Roast is a rich and best Mangalorean-style recipe in which the chicken is roasted in ghee (clarified butter) and aromatic masala until the flavors are infused well. The richness of desi ghee combined with the spiciness of fresh masala makes this dish irresistible. Ghee roast is traditionally served with neer dosa but also pairs well with steamed rice or any other dosa varieties.
Servings: 6
Calories: 325kcal
Equipment
Ingredients
Ghee roast masala
- 20 Byadgi chilies or a combination of Kashmiri and byadgi
- 1 inch Ginger
- 10 to 16 Garlic cloves adjust to taste
- 2 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorn
- 8 Cashews
- ¼ teaspoon Turmeric powder
Chicken marination
- 800 g Chicken leg pieces drumstick and thigh, with bone
- 1 teaspoon Salt
- ¼ teaspoon Turmeric powder
- Juice of 1 lemon
Other ingredients
- ½ cup Ghee divided
- ¾ teaspoon Salt adjust to taste
Instructions
Ghee roast masala
- Soak dry red chilies in hot water for 20 minutes. This maskes the masala smooth. Now drain the water.20 Byadgi chilies
- Add the red chilies, ginger, garlic, coriander seeds, cumin, peppercorns, cashew, turmeric powder, ¼ cup water and blend it to a thick, smooth paste1 inch Ginger, 10 to 16 Garlic cloves, 2 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, 1 teaspoon Black peppercorn, 8 Cashews, ¼ teaspoon Turmeric powder
Marinate the chicken
- Add chicken pieces, salt, turmeric powder, and lemon juice and mix well.800 g Chicken leg pieces, 1 teaspoon Salt, ¼ teaspoon Turmeric powder, Juice of 1 lemon
- Marinate for 20 to 30 minutes.
Pressure-cook the chicken
- Add the marinated chicken to the pressure cooker and cook for two whistles.
How to make chicken ghee roast?
- Add 2 tablespoon of ghee to a pan on medium heat. Add the ground masala.½ cup Ghee
- Mix well and keep sauteing it.
- After 5 mins, add another 2 tablespoon of ghee and continue stirring the masala.
- After 10 minutes, add another 2 tablespoon of ghee and continue stirring the masala.
- After 15 to 18 minutes of continuous stirring, you will see that the ghee starts leaving the sides of the pan.
- Now add the cooked chicken and mix well.
- Add salt, last 2 tablespoon of ghee, and saute for another 4 to 5 minutes.¾ teaspoon Salt
- The most delicious chicken ghee roast is ready. Serve and enjoy.
Video
Notes
- If byadgi chilies are unavailable, you can use kashmiri but reduce the amount.
- Stir continuously, or else it will burn at the bottom.
- Don't rush. The taste of the dish comes from frying the masala in ghee. Slow roasting the masala gives the best aroma and flavor.
- Ghee adds richness and aroma. Never reduce or increase the quantity than what is mentioned above.
- For a little tanginess, add a small ball of tamarind if needed to make the paste.
- For a classic South Indian flavor, you can add curry leaves if available.
- Use a thick-bottomed pan as you need continuous roasting, which prevents the masala from burning at the bottom.
- Add a little water while grinding the masala. More water means you will need more time to roast, so be careful while adding water.
Nutrition
Calories: 325kcal | Carbohydrates: 5g | Protein: 14g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 745mg | Potassium: 247mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 81IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg