Winter Dinner: How to make Mangalorean Chicken Ghee Roast

The foggy winter nights and spicy chicken roast blended well in desi ghee paired with crunchy parotta is not just a meal experience, but an emotion that every chicken and spice lover can connect with. And if you are the one, then this Mangalorean Chicken Ghee Roast recipe is for you. Originated in Kundapur, a coastal town in the Udupi district of Karnataka, Chicken Ghee Roast is a flavourful and aromatic dish best served with Neer Dosa or Steamed Rice. As the name suggests, this chicken preparation is made with desi ghee and has the richness of byadgi red chillies. Tap to learn the easiest recipe and give it a try.

1 chicken breast, 4 tbsp curd, 1.2 tsp turmeric powder, 1 tbsp lemon juice, 1 sprig curry leaves, 1 tsp jaggery, salt to taste, 4 dry red chilli, 1 tsp black peppercorn, 2 cloves, 1 tsp fenugreek seeds, 2 tsp coriander seeds, 1 tsp cumin seeds, 4 garlic cloves, 1 tbsp tamarind paste, and 4 tbsp ghee.

Wash the chicken breast pieces thoroughly and set them aside.

Mix turmeric, curd, and lemon juice in a mixing bowl. Add the chicken pieces and allow them to rest for 60 minutes.

Dry roast the spices in a heavy-bottomed pan on a low flame, until the rawness of the spices vanishes.

Allow the spices to cool down and then blend them into a thick paste using enough water.

Add ghee to a kadhai/pan. Once hot, add the curry leaves and allow them to crackle.

Add the chicken pieces and mix well. Add salt and jaggery and cook for 5 minutes.

Now, add the masala and mix well. Cook till the ghee separates. Serve hot with parotta, neer dosa, appam, or rice.

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