Description
Chicken Ghee Roast brings fiery Mangalorean flavors straight to your kitchen, sizzling with authentic spice blends that dance across your taste buds. Crispy, tender chicken pieces bathed in fragrant ghee create a simple dinner your family will crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 kg Chicken
- ½ cup Ghee
Spice Blend (Masala):
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies
- 15 Pepper Corns
- 1 ½ tablespoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
Supporting Ingredients:
- 15–20 Garlic Cloves
- 1 teaspoon Tamarind Paste
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 Sprigs of Curry Leaves
Instructions
- Toast 15 Kashmiri chillies, 12 Byadgi red chillies, 15 peppercorns, 1½ tablespoons coriander seeds, 1 teaspoon cumin seeds, and ½ teaspoon fenugreek seeds in a dry skillet at medium heat for 2-3 minutes until fragrant. Let the spices cool completely on a plate.
- Transfer the roasted spices to a blender. Add 15-20 garlic cloves and 1 teaspoon tamarind paste. Blend into a thick, smooth masala paste, adding minimal water if needed.
- Melt ½ cup ghee in a heavy-bottomed pan over medium heat. Sizzle 2 sprigs of curry leaves for 30 seconds until they release their aroma.
- Add 1 kg chicken pieces to the pan. Sprinkle 1 teaspoon salt and 2 teaspoons sugar. Sauté for 5-6 minutes, stirring occasionally, until chicken turns light golden brown.
- Pour the prepared masala paste over the chicken. Stir thoroughly to ensure every piece is evenly coated with the spice mixture.
- Reduce heat to low. Cover the pan and simmer for 15-20 minutes, allowing the chicken to cook through and absorb the masala flavors.
- Remove the lid and continue cooking for an additional 5-7 minutes. Watch for ghee separating around the edges, which indicates the dish is nearly done.
- The chicken ghee roast is ready when the masala thickens and develops a rich, deep color. Serve piping hot alongside steamed rice or fresh paratha.
Notes
- Always dry roast spices at medium heat to prevent burning, which can make the masala bitter.
- Blend the masala paste smoothly to ensure even coating and rich flavor distribution across the chicken.
- Use fresh curry leaves for maximum fragrance and authentic South Indian taste.
- Select bone-in chicken pieces for deeper flavor and more tender meat that absorbs the spices better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: South Indian
Nutrition
- Serving Size: 4 to 6
- Calories: 460 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg