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Ajay Chopra
Chicken Ghee Roast is a traditional Mangalorean chicken dish. Chef Ajay Chopra shares the detailed recipe.
Preparation Time
8-10 Min
Cooking Time
15-17 Min
Meal Type
main course
Difficulty
MEDIUM
For spice paste
1 small cup coriander seeds
1 small cup jeera
8 - 10 peppercorns
4 - 5 cloves
5 - 6 dried red chilles
1 small cup methi seeds
5 - 6 garlic pods
3 tbsp tamarind juice
For chicken marination
1 tsp turmeric powder
2 tsp red chilli powder
salt to taste
1 tbsp ginger garlic paste
2 tbsp lemon juice
For ghee roast
500 gms chicken
4 - 5 tbsp ghee
1 sprig curry leaves
2 - 3 cinnamon sticks
1 small cup chopped garlic
2 chopped onions
1 big piece jaggery
fresh coriander as required
Marinate the chicken with salt, red chilli powder, turmeric powder, lemon juice and ginger garlic paste.
In a pan roast coriander seeds, jeera, peppercorns, cloves, dried red chillies and meethi seeds to make a dry spice mix.
Let the spice mix cool and then grind it with some garlic and tamarind juice, to make into a fine paste.
Heat a pan and add some ghee, curry leaves, cinnamon sticks, garlic, onion, salt and saute until the onions turn brown. Add the spice paste to the pan and saute until cooked.
Add the marinated chicken pieces to the pan and let it cook.
Add a piece of jaggery to the chicken ghee roast and finally garnish with fresh coriander.
Chicken Ghee Roast is ready to serve.
Chicken Ghee Roast is said to have originated in Kundapur, a small town in Mangalore district. As the name suggests, the chicken, the spices, the red chillies, are all roasted in copious amounts of ghee. The recipe is simple and easy but it is the slow cooking that gives this dish its distinct flavour.
The fiery red, spicy, and tangy chicken ghee roast tastes best with a neer dosa.
