Spiced Ghee-Roasted Chicken — Mangalorean Chicken Ghee Roast
A fiery Mangalorean specialty of chicken slow-cooked in a roasted-spice-and-tamarind paste with ghee, kashmiri chilli, and curry leaves until the masala clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g chicken thighs dry, toss with 0.5 tsp salt, 0.5 tsp turmeric, and 2 tsp lemon juice. Rest 5 minutes. Toast 3 tbsp coriander seeds, 1 tsp cumin seeds, 0.5 tsp fennel seeds, 1 tsp peppercorns, 0.5 tsp fenugreek seeds, and 4 dried red chillies in a dry skillet over medium heat for 2 minutes until fragrant. Cool 1 minute, grind coarse. Mix ground spices with 3 tsp kashmiri chilli powder, 1 tsp cayenne, 2 tsp tamarind paste, 10 garlic cloves, 1 tsp jaggery, remaining 0.5 tsp turmeric, remaining 0.5 tsp salt, and 6 tbsp water into a smooth thick paste.
Bloom
Heat 3 tbsp ghee in a large heavy skillet over medium heat. Add 24 curry leaves, let them crackle 10 seconds until fragrant and oil releases.
Build
Add the spice paste to the ghee and curry leaves. Cook 5 minutes on medium-low, stirring constantly, until oil separates and the paste turns deep mahogany with a roasted aroma.
Sear
Add chicken pieces and toss to coat thoroughly. Sear 4 minutes on medium-high, stirring often, until edges turn opaque and masala clings to each piece.
Braise
Pour 200ml hot water into the skillet, stir, cover, and reduce heat to low. Cook 10 minutes until chicken reaches 165°F internal temperature. Uncover, increase to medium, and reduce 3 minutes if liquid remains—finished dish should be dry with masala clinging tight.
Finish
Stir in remaining 2 tbsp ghee off the heat. Cover and rest 1 minute to meld flavors.
Plate
Transfer to a serving plate and garnish with 2 tbsp fresh coriander. Serve with neer dosa, ghee rice, or paratha, alongside lime pickle and roasted papad.
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