Mangalorean Chicken Ghee Roast

Ghee roast was born in the Bunt restaurants of Kundapur and Mangalore. Chicken is coated in a bright red paste of roasted chillies, coriander and cumin, sour with tamarind, and cooked slowly in plenty of ghee until the masala clings to the meat.

Byadgi chillies give colour without too much heat – Kashmiri chillies work just as well. Serve with neer dosa, appam or rice.

• Serves 4
• Prep 20 min
• Marinate 30 min
• Cook 30 min
• gluten-free · Spicy
• Famous in Karnataka (Mangalore)

Ingredients

• 800 g chicken (boneless thighs or small pieces on the bone)
• 150 g thick yoghurt, ½ tsp turmeric, 1 tsp salt, juice of ½ lemon
• Roast and grind: 15 Byadgi or Kashmiri chillies, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, ½ tsp fenugreek seeds, 8 peppercorns
• 10 garlic cloves
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 5–6 tbsp ghee
• 1 sprig curry leaves

Method

1. Marinate the chicken with yoghurt, turmeric, salt and lemon for 30 minutes.
2. Dry-roast the chillies and spices on low heat for 3–4 minutes until fragrant. Grind with the garlic, tamarind and a little water to a smooth paste.
3. Heat 3 tbsp ghee in a heavy pan and fry the paste on low heat for 8–10 minutes until dark red and the ghee separates.
4. Add the chicken with its marinade and cook on medium heat for 15–20 minutes, stirring, until cooked and the masala is thick.
5. Add the jaggery, the remaining ghee and the curry leaves and roast 5 minutes more until glossy.

Tip: Don't skimp on the ghee – it is what makes this dish.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.