Chicken Ghee Roast

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Chicken Ghee Roast is a classic Mangalorean dish that combines the richness of ghee with bold, spicy flavors. The magic lies in the slow...

Chicken Ghee Roast is a classic Mangalorean dish that combines the richness of ghee with bold, spicy flavors. The magic lies in the slow cooking process, which allows the aromatic spices to meld beautifully with tender chicken. With the addition of a whole garlic bulb, this dish achieves an extra depth of flavor that will tantalize your taste buds. Perfect for lunch or dinner, it pairs wonderfully with steamed rice or paratha.

Ingredients:

·       500g chicken (bone-in or boneless as per your choice)
·       4 tablespoons ghee (clarified butter)
·       1 whole garlic bulb, peeled and crushed
·       2 medium onions, finely sliced
·       2 tablespoons yogurt (curd)
·       1 tablespoon tamarind pulp
·       8-10 dried red chilies (adjust to spice level)
·       1 tablespoon coriander seeds
·       1 teaspoon cumin seeds
·       1 teaspoon fennel seeds
·       1/2 teaspoon peppercorns
·       1/2 teaspoon turmeric powder
·       1 tablespoon Kashmiri red chili powder (for color)
·       1/2 teaspoon garam masala powder
·       Salt to taste

Instructions:

1. Marinate the Chicken

In a bowl, mix yogurt, turmeric powder, Kashmiri chili powder, and salt. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Spice Paste

Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, and peppercorns until fragrant. Once cooled, grind them into a smooth paste with tamarind pulp and a little water.

3. Cook the Chicken

Heat 2 tablespoons of ghee in a pan. Add the marinated chicken and cook on medium heat until 80% done. Remove and set aside.

4. Prepare the Base

In the same pan, add the remaining ghee. Toss in the crushed garlic and sauté until golden and aromatic. Add sliced onions. Cook until the onions turn golden brown.

5. Combine Flavors

Stir in the prepared spice paste and cook for 5-7 minutes, allowing the oil to separate.

Add the partially cooked chicken to the pan and mix well. Cover and cook for 10-15 minutes on low heat, stirring occasionally.

6. Final Touch

Sprinkle garam masala powder, adjust salt, and cook uncovered for 5 minutes to let the flavors meld.

Finish with a drizzle of ghee for extra richness.

7. Serve Hot

Garnish with fresh curry leaves or coriander and serve with rice or chapati.

This Chicken Ghee Roast is bursting with flavor, and the use of a whole garlic bulb makes it extra special. Enjoy cooking this delicious dish and impress your family or guests!