Mangalorean Chicken Ghee Roast
Mangalorean Chicken Ghee Roast made with red chillies and kokum
Servings 4 servings
- 500 gms Chicken*
- 4 tbsp Ghee
- 10 Curry Leaves
- 8 Garlic Cloves
- 1 inch ginger Chopped
- 1/2 tsp Fennel
- 1/2 tsp Pepper Corns
- 1 tbsp Coriander Seeds
- 2 Cloves
- 4 Kashmiri Chillies
- 1 tbsp Dry Tamarind
- 1 tsp Jaggery
- 1/2 tsp cinnamon
For the Masala
Wash and Soak the tamarind in 1 cup of water along with cinnamon powder and jaggery.
Heat 1 tsp Ghee in a pan on medium heat.Add the Garlic,ginger.fennel,peppercorns,coriander seeds, cloves and Kashmiri chilli.
Dry roast for 3-4 minutes till the garlic starts to char.Keep sautéing otherwise the dry small masalas might burn.
Add the tamarind,cinnmon and jaggery along with the water to the roasted spices.Let this cook for 10-15 minutes till the spices and garlic starts to soften and the water is boiling.Remove from heat and let it cool.
Once cool blend this into a fine paste.
This can be done in another pan as you are preparing your masala.
Heat 2 tbsp ghee in a pan.Add the Chicken along with the marinade and juices.Cover and cook for 20 minutes till the oil separates and the marinade thickens.
Once the chicken is fully cooked** add the masala paste.Cook on high flame for another 5-10 minutes when the oil will start to separate and the masala would become thicker and coat the chicken well.
Add the curry leaves and mix.Take off the heat.
Taste-Add more lime juice if required.Top it up with remaining tbsp of ghee and serve along with dosas or appams
Calories: 361kcal | Carbohydrates: 5.1g | Protein: 23.5g | Fat: 27.8g | Saturated Fat: 12.2g | Cholesterol: 130mg | Sodium: 274mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 3.2g | Calcium: 68mg | Iron: 1mg