Mangalore

Mangalorean chicken ghee roast

Name: Mangalorean chicken ghee roast
Total time: 1 h
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1/2 cup curd (plain yogurt, natural yoghurt); 1 tbsp lemon juice; 1/2 tsp turmeric (ground turmeric); Salt, to taste; 15 byadgi chillies dried red chilli; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; 1/2 tsp fennel seeds; 1/4 tsp fenugreek seeds; 10 cloves garlic; Tamarind, small lime sized ball; 2 tsp jaggery; 5 tbsp ghee; 2 sprigs curry leaves; 1/2 cup for grinding water

Fiery red, sticky with ghee, tangy with tamarind. It is called a roast for a reason.

60 minTime

39 gProtein each

hotSpice

Kundapur's red gift3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

533kcalsame

39 gproteinsame

4 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Curd (plain yogurt, natural yoghurt)½ cup

Lemon juice1 tbsp

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli15 byadgi chillies

Coriander seeds2 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fennel seeds½ tsp

Fenugreek seeds¼ tsp

Garlic10 cloves

Tamarindsmall lime sized ball

Jaggery2 tsp

Ghee5 tbsp

Curry leaves2 sprigs

Water½ cup, for grinding

Method

6 steps

1Marinate the chicken with curd, lemon juice, turmeric and salt for 30 minutes.
2Dry roast byadgi chillies, coriander, cumin, pepper, fennel and fenugreek on low heat, then grind with garlic, tamarind and water to a smooth paste.
3Heat half the ghee and cook the chicken on high until it is no longer pink outside. Lift it out.
4Add the rest of the ghee and the paste. Roast on medium, stirring, until deep red and the ghee separates.
5Return the chicken and juices with the jaggery. Cook uncovered, tossing, until the masala coats each piece and the chicken is cooked through.
6Fry curry leaves in a spoon of ghee and pour over. Serve with neer dosa or appam.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalore

Mangalorean chicken ghee roast

Fiery red, sticky with ghee, tangy with tamarind. It is called a roast for a reason.

60 minTime

39 gProtein each

hotSpice

Kundapur's red gift3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

533kcalsame

39 gproteinsame

4 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Curd (plain yogurt, natural yoghurt)½ cup

Lemon juice1 tbsp

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli15 byadgi chillies

Coriander seeds2 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fennel seeds½ tsp

Fenugreek seeds¼ tsp

Garlic10 cloves

Tamarindsmall lime sized ball

Jaggery2 tsp

Ghee5 tbsp

Curry leaves2 sprigs

Water½ cup, for grinding

Method

6 steps

1Marinate the chicken with curd, lemon juice, turmeric and salt for 30 minutes.
2Dry roast byadgi chillies, coriander, cumin, pepper, fennel and fenugreek on low heat, then grind with garlic, tamarind and water to a smooth paste.
3Heat half the ghee and cook the chicken on high until it is no longer pink outside. Lift it out.
4Add the rest of the ghee and the paste. Roast on medium, stirring, until deep red and the ghee separates.
5Return the chicken and juices with the jaggery. Cook uncovered, tossing, until the masala coats each piece and the chicken is cooked through.
6Fry curry leaves in a spoon of ghee and pour over. Serve with neer dosa or appam.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalorean chicken ghee roast

Make it your way

Ingredients

Method

Mangalorean chicken ghee roast

Make it your way

Ingredients

Method

Make it a meal