Trying my hands on Mangalorean dishes 🙂 Though I failed terribly on Neer dosa, I managed to get a perfect chicken ghee roast. A word of caution – This dish is really spicy.
Preparation time: 30 minutes | Difficulty Level: Easy
- Chicken (cut to medium pieces) – 1/2 kg
- Lemon Juice – juice of 1/2 lemon
- Curd/Yogurt – 1/4 cup
- Turmeric powder – a pinch
- Salt – to taste
- Red Chillies (Dried, long) – 15
- Coriander seeds – 1/2 tablespoon
- Cumin seeds – 1/4 teaspoon
- Peppercorns – 1 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Garlic flakes – 8 pods
- Tamarind extract – 1/2 teaspoon dissolved in 2-3 tablespoon water
- Ghee – 5 tablespoon
- Sugar – 1 teaspoon
- Curry leaves – 1 stem
- Marinate chicken in yogurt, salt , turmeric powder and lemon juice. Refrigerate for 4 hours.
- Dry roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds. Grind this along with garlic and water to thick and fine paste. Keep this aside.
- Now it is time to fry our marinated chicken in ghee. Get a thick bottom pan on medium flame. Add 2- 3 tablespoons of ghee. When ghee is hot, add marinated chicken and let it get cooked first. Water will ooze out of chicken. Let it evaporate. Fry the chicken till it start turning brown on edges. If you want, you can strain water coming out from chicken, keep this aside. we can use this later.
- Keep fried chicken aside.
- Add remaining ghee to the same pan and add masala paste. Fry till oil separates.
- Now add fried chicken, tamarind paste. Add water if needed. If you have kept aside the chicken broth, you can add it now.
- Add sugar and curry leaves. Taste once and add salt if needed. We are almost done. Switch off the flame when the gravy dries a bit. Server hot.