Mangalorean Chicken Ghee Roast Recipe

You will salivate while reading this recipe for Mangalorean Chicken Ghee Roast. The chicken pieces are coated with an aromatic masala made from dry-roasted spices, which is then cooked in ghee for a rich, elegant flavor. The majority of Indians adore chicken ghee roast because it is filling and full of flavor from the handmade ground masala that is used to cook the chicken.

South Karnataka is the home of Mangalorean cuisine, which is influenced by Kerala, a nearby state. In their food, coconut, pepper, and curry leaves are frequently used.

To complete your Sunday dinners, serve the Mangalorean Chicken Ghee Roast Recipe with neer dosa or steamed rice.

Chicken breasts, chopped into small pieces, as the only ingredient

3 tablespoons curd (yogurt or Dahi)

1/8 teaspoon of powdered turmeric (Haldi)

Lemon juice, 1 tablespoon

1 bunch of curry leaves

1/9 cup Jaggery

Ghee, 3 tablespoons

Salt, as desired

Directions for Mangalorean Chicken Ghee Roast Recipe

Wash and rinse the chicken completely, then drain all the water before beginning to prepare the Mangalorean Chicken Ghee Roast Recipe.

Chicken should be marinated.
Lemon juice, curd, and turmeric should all be combined together in a bowl. The chicken pieces should be added to the curd mixture and given at least an hour to marinade.

For the ghee roast masala

Dry red chilies, fenugreek, cumin, coriander, cloves, and peppercorns are added to a hot flat skillet. They should be slowly roasted until the spices’ perfume fills the air. Put out the flame, then let it cool.

Once the spices have cooled, combine them with the tamarind and garlic mixture in a blender jar with one tablespoon of water to create a smooth paste. Set it apart.

Curry leaves are added to a hot Kadai with ghee and then given time to crackle. Reduce the heat now, add the Kadai’s contents, including the curd-marinated chicken, and simmer until the chicken is cooked through and firm.

The ghee roast masala should be added to the Kadai, then everything should be combined. Until the ghee separates off and rises to the surface, continue to cook the chicken in the pan.

Finally, stir in the jaggery and salt to taste. When the jaggery has melted, thoroughly combine and taste for seasoning. Turn off the heat and serve immediately.

To complete your Sunday dinners, serve the Mangalorean Chicken Ghee Roast Recipe with neer dosa, steaming rice, and the side dishes of Palak Tovve or Palak Dal Recipe.

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