Mangalore Chicken Ghee Roast Recipe/Chicken Ghee Roast Recipe/How to make Chicken Ghee Roast with step by step photos

This Chicken Ghee Roast is very famous in Mangalore, you will surely get to see it in all the restaurant menus. Whenever I get to visit my friend I love to have this chicken, usually this chicken with made with bone and skin. The aroma of the ghee, curry leaves and bright red color of the chicken you will surely finish it off in no time. Here I have used the boneless chicken. Make sure you should be generous with the amount of ghee which gives the unique taste and flavour to this chicken roast. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Chicken Ghee Roast with step by step photos….

Ingredients

Chicken	1 kg
Ghee	5 - 6 tbsp
Tamarind paste	1 tbsp
Jaggery/Vellam or sugar	2 tsp
Curry leaves	10 -15 leaves

To Roast & Grind

Dry Red chillies	8–10
Kashmiri chillies	5 -6
Black pepper corn	1 tsp
Cumin seeds	1 tsp
Fenugreek seeds	10 seeds
Coriander seeds	1 ½ tbsp.
Ginger	2 inch piece
Garlic	8 cloves

To Marinate

Yogurt/Curd	½ cup
Lemon Juice	1 tbsp
Turmeric powder	½ tsp
Salt	As needed

Preparation Time: 10-12 minutes
Cooking Time: 30-35 minutes
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

Wash and cut the chicken to bite size pieces. Marinate chicken with yogurt, lemon juice, turmeric powder and salt for about 3-4 hours in the refrigerator.

Dry roast the red chillies, black pepper corn, cumin seeds, fenugreek seeds and coriander seeds until nice smell fills the room. Make sure you do not burn them.

Let it cool, then add the ginger and garlic to the roasted ingredients and grind it to fine paste by adding some water.

In a kadai heat about 3 tbsp of ghee, add the ground paste and let it cook for about 3-5 minutes until all the raw smell vanishes and ghee starts to separate.

Now add the marinated chicken to it , mix really well and saute until the chicken starts to change color.

Add about ¼ cup of water, cover and cook the chicken until soft and tender.

When the chicken is cooked, add the jaggery, tamarind paste, curry leaves and mix it well. Adjust the salt at this point.

Add another 2 – 3 tbsp of ghee and roast the chicken until it is dry and masala coated really well in all the chicken pieces.

Super delicious Mangalore Chicken Ghee Roast is ready to be enjoyed.

Serve it hot with any pulav, ghee rice or even with simple sambar and white rice.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Thank you for visiting my blog, please come back again for delicious, authentic and traditional dishes of South India.

This is one way of making Mangalore Chicken Ghee Roast, I will post another way of doing it in my future post.

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