Description
See how ghee and Mangalorean flavors change up roast chicken.
Ingredients
Scale
For ghee roast masala:
- 16 Byadgi dried red chilies
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 2 tbsp black peppercorn
- 6 cloves
- 1 ½ tsp fenugreek seeds
- 2 tbsp ginger, finely chopped
- 2 tbsp garlic, finely chopped
- 1 cup of water
Remaining ingredients:
- 1 whole chicken (approx. 3 ½ lb) skin off, cut into preferred size pieces (3-4”)
- ⅓ cup yogurt
- 1 tbsp lemon juice
- 1 tbsp melted ghee + 7 tbsp ghee
- 4 sprigs curry leaves
- 1 red onion, finely chopped
- 1 tbsp jaggery or dark brown sugar
- Salt to taste
Instructions
- Dry roast the red chilies. Once cool, grind in a spice grinder and set aside.
- Then, in the same skillet, dry roast the remaining spices. Once cool, combine with the ground chilies and grind to a powder.
- Add the ginger and garlic along with 1 cup of water added gradually to make a paste .
- Place the ground paste in a bowl, add yogurt, lemon juice, and one tbsp of melted ghee. Stir to combine. Place the cut chicken in a container, add the marinade paste, and stir to evenly coat. Cover and refrigerate for a minimum of 6 hrs, preferably overnight.
- Take chicken out of the fridge 1 hr before you start cooking. In a large pan, add 3 tbsp of ghee. Once heated, place in the curry leaves, followed in 30 seconds by the finely chopped red onions and salt.
- Once onions are translucent, add the marinated chicken, stirring to combine with the onions. Add another 3 tbsp of ghee and stir again.
- After 5 minutes, cover and cook on medium low-medium heat, occasionally stirring for about 10 minutes. At this stage, uncover and add the tamarind, jaggery, and remaining tbsp of ghee. Stir and cover again for 5 minutes.
- Uncover, taste and adjust for salt. Continue cooking until ghee is released and appears on the surface and masala thickens.
Notes
- To reduce spiciness, add only 10 Byadgi chilies and reduce black peppercorn to 1 tbsp or less. Another option is to remove the seeds in the chilies before grinding.