Mangalorean Chicken Ghee Roast Recipe
Mangalorean Chicken Ghee Roast is a vibrant and flavorful dish hailing from the coastal regions of India, where the warmth of spices combines beautifully with succulent chicken, all enriched by the luxurious depth of ghee. This recipe brings together the aromatic richness of roasted spices, the tanginess of yogurt, and the sweetness of jaggery, creating a delightful balance of flavors that is sure to impress at your next meal. Perfectly paired with neer dosa or steamed rice, this dish makes for a fulfilling and sumptuous meal that resonates with the heart of Mangalorean cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 1, cut into small pieces |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Curry leaves | 1 sprig |
| Jaggery | 1 teaspoon |
| Ghee | 3 tablespoons |
| Salt | to taste |
| Dry red chillies | 6 |
| Whole black peppercorns | 1 teaspoon |
| Cloves (Laung) | 2 |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Coriander (Dhania) seeds | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garlic | 4 cloves |
| Tamarind paste | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | Approximately 25g |
| Fat | Approximately 20g |
| Carbohydrates | Approximately 15g |
| Fiber | Approximately 2g |
| Sodium | Variable based on added salt |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 60 minutes |
| Cooking | 45 minutes |
| Total | 105 minutes |
| Servings | 4 |
Instructions
Step 1: Prepare the Chicken
To kick off your Mangalorean Chicken Ghee Roast, start by thoroughly washing and cleaning the chicken pieces. Once cleaned, ensure to drain off all excess water, as this will allow the marinade to cling better to the chicken, enhancing flavor and texture.
Step 2: Marinate the Chicken
In a spacious mixing bowl, combine the curd (yogurt), turmeric powder, and lemon juice. Stir the mixture until well blended. Introduce the washed chicken pieces into this yogurt mixture, ensuring that each piece is thoroughly coated. Cover the bowl and allow the chicken to marinate for at least one hour, or longer if you have the time, as this will infuse the flavors more deeply into the meat.
Step 3: Prepare the Ghee Roast Masala
While the chicken is marinating, turn your attention to creating the ghee roast masala. Heat a flat skillet over low flame and add the dry red chillies, fenugreek seeds, cumin seeds, coriander seeds, cloves, and whole black peppercorns. Roast these spices gently, stirring frequently until they become aromatic and slightly darkened, which typically takes about 5-7 minutes. Once roasted, turn off the heat and let the spices cool completely.
Once cooled, transfer the roasted spices into a mixer jar, adding the garlic cloves and tamarind paste along with a tablespoon of water. Blend this mixture into a smooth paste, ensuring that the spices and garlic are finely ground and well incorporated. Set this aromatic paste aside for later use.
Step 4: Cooking the Chicken
In a heavy kadai (wok), heat the ghee over medium heat. Once the ghee is hot, add the sprig of curry leaves and allow them to crackle, releasing their essential oils. Lower the flame and carefully add the marinated chicken pieces to the kadai. Sauté the chicken, stirring occasionally, until it becomes firm and changes color, signaling that it is beginning to cook through.
Now, add the prepared ghee roast masala to the kadai, mixing everything together to ensure the chicken is well coated with the spice paste. Allow the mixture to cook, stirring occasionally, until the ghee begins to separate and surface, indicating that the dish is reaching its final stages of preparation.
Step 5: Final Touches
Finally, introduce the jaggery to the pan, along with salt to taste, and mix well. The jaggery will melt and blend into the sauce, providing a subtle sweetness that beautifully balances the heat from the chillies. Taste the dish and adjust seasoning if necessary, ensuring a perfect harmony of flavors. Once done, switch off the heat and let the dish rest for a few moments to allow the flavors to meld together.
Step 6: Serve
Serve the Mangalorean Chicken Ghee Roast hot, paired alongside soft neer dosa, steamed rice, or even with a side of Palak Tovve (Spinach Dal) for a complete and satisfying meal. The rich flavors of this dish make it a perfect centerpiece for a Sunday feast, promising a culinary journey that is both memorable and delectable.
Indulge in this exquisite Mangalorean Chicken Ghee Roast, where every bite tells a story of tradition, flavor, and the love of good food. Enjoy the delightful experience of creating and sharing this vibrant dish with your loved ones!
