Chicken Ghee Roast

4.67 from 3 votes

Make this flavorful Chicken Ghee Roast, a Mangalore-style curry with rich roasted spices and ghee. My twist includes extra onions for enhanced taste.

Prep Time40

Cook Time1

Course: Main Course

Cuisine: south indian

Servings: people

Calories: 369kcal

Author: Jane Jojo

Ingredients

5 tablespoon Ghee
1 kg Chicken
3 number Onion
10 number Kashmiri Chilli
1 tablespoon Ginger
12 Cloves Garlic
2 tablespoon Oil
¼ teaspoon Turmeric Powder
2 tablespoon Coriander seeds
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
½ cup Yogurt
1 tablespoon Tamarind
1 tablespoon Peppercorn
1 number Lemon
2 sprigs Curry Leaves
2 sprigs Coriander Leaves
2 tablespoon Salt
1 cup Water

Instructions

Finely slice the onions.
Cut the chicken into cubes, not too small or too big, based on how you want to serve.
Add the tamarind to hot water and keep it aside.
Roast the chilies first. You do this to avoid overcrowding.
Roast the coriander seeds while adding fennel, black pepper, cardamom, and cumin seeds to it midway.
In parallel, marinate the chicken with yogurt, ginger, garlic, chilli powder, and salt.
Grind together the rest of the garlic, roasted spices, and tamarind with a small amount of tamarind water, adding just enough to make it into a paste. Gradually grind it, check the texture, and add more tamarind water as needed.
Heat the kadai or pan, add a dash of oil along with lots of ghee, and sauté the onions until they turn translucent. This process will take some time—at least 20-plus minutes.
Once the onions are translucent, add the blended spice paste and continue sautéing. Use a bit more water to rinse out the blender and add it to the pan as needed.
Continue, sautéing the onion spice mixture until the raw smell fades away and you have a thick chutney-like gravy that feels cooked. A lot of this is done with feel, both smell and taste.
Once done, take the cooked mixture out and keep it separate in a small vessel.
To the same pan, add ghee and sputter the curry leaves, taking care not to burn it.
Then add the marinated chicken to it.
Raise the heat and allow the chicken to cook with a lid covered and occasionally smixinvit. The chicken will exude a lot of water and cook pretty fast.
There was so much water from the chicken since I was cooking for around eight people that I ended seperating some of cooked water mixture and storing it in another pan for later use.
Once the chicken is semi-cooked, add the grinded spice mixture stirring them up to continue cooking.
Once that was starting to blend in, I re-added the water as needed and continued cooking it on mid-flame until the ghee/oil started to split and came up top. This is a sign that it's pretty much cooked really well.
Garnish with coriander leaves and serve.

Video

Notes

Replacing ghee with other oils or fats is not recommended, as it will alter the unique flavor that ghee brings to the Recipe.

Nutrition