Mangalore Ghee Roast

Serves 1
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Directions

  1. 1Cut the chicken into bite-sized pieces.
  2. 2Cut the chicken into bite-sized pieces.
  3. 3Cut the chicken into bite-sized pieces.
  4. 4Add plain yogurt, turmeric powder, and salt to the chicken.
  5. 5Add plain yogurt, turmeric powder, and salt to the chicken.
  6. 6Add plain yogurt, turmeric powder, and salt to the chicken.
  7. 7Coat the chicken really well and keep it in the fridge for about 20 minutes to marinate.
  8. 8Coat the chicken really well and keep it in the fridge for about 20 minutes to marinate.
  9. 9Coat the chicken really well and keep it in the fridge for about 20 minutes to marinate.
  10. 10In a heavy-bottomed pan, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and a few cloves.
  11. 11In a heavy-bottomed pan, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and a few cloves.
  12. 12In a heavy-bottomed pan, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and a few cloves.
  13. 13Toast these spices on a medium to low flame until they are nice and aromatic.
  14. 14Toast these spices on a medium to low flame until they are nice and aromatic.
  15. 15Toast these spices on a medium to low flame until they are nice and aromatic.
  16. 16Once nicely toasted and slightly changed color, get them out into a plate and let them cool down.
  17. 17Once nicely toasted and slightly changed color, get them out into a plate and let them cool down.
  18. 18Once nicely toasted and slightly changed color, get them out into a plate and let them cool down.
  19. 19De-seed the Kashmiri chilies and hot red chilies and put them into hot water.
  20. 20De-seed the Kashmiri chilies and hot red chilies and put them into hot water.
  21. 21De-seed the Kashmiri chilies and hot red chilies and put them into hot water.
  22. 22Soak the chilies for about an hour to two hours.
  23. 23Soak the chilies for about an hour to two hours.
  24. 24Soak the chilies for about an hour to two hours.
  25. 25Add all toasted spices into a grinder jar.
  26. 26Add all toasted spices into a grinder jar.
  27. 27Add all toasted spices into a grinder jar.
  28. 28Add peeled garlic cloves, a few fenugreek seeds (methi dana), soaked cashew nuts, a small piece of jaggery or palm sugar, soaked red chilies, natural tamarind pulp, and a splash of water to the grinder jar.
  29. 29Add peeled garlic cloves, a few fenugreek seeds (methi dana), soaked cashew nuts, a small piece of jaggery or palm sugar, soaked red chilies, natural tamarind pulp, and a splash of water to the grinder jar.
  30. 30Add peeled garlic cloves, a few fenugreek seeds (methi dana), soaked cashew nuts, a small piece of jaggery or palm sugar, soaked red chilies, natural tamarind pulp, and a splash of water to the grinder jar.
  31. 31Make a fine paste.
  32. 32Make a fine paste.
  33. 33Make a fine paste.
  34. 34In a pan, add ghee and let it melt.
  35. 35In a pan, add ghee and let it melt.
  36. 36In a pan, add ghee and let it melt.
  37. 37Add finely chopped onion and a few curry leaves to the pan.
  38. 38Add finely chopped onion and a few curry leaves to the pan.
  39. 39Add finely chopped onion and a few curry leaves to the pan.
  40. 40Stir and fry until the onion is nicely caramelized (about five to six minutes).
  41. 41Stir and fry until the onion is nicely caramelized (about five to six minutes).
  42. 42Stir and fry until the onion is nicely caramelized (about five to six minutes).
  43. 43Add the spice paste into the pan.
  44. 44Add the spice paste into the pan.
  45. 45Add the spice paste into the pan.
  46. 46Stir and cook this paste for about five to six minutes, stirring well until the masala becomes grainy and the fat separates.
  47. 47Stir and cook this paste for about five to six minutes, stirring well until the masala becomes grainy and the fat separates.
  48. 48Stir and cook this paste for about five to six minutes, stirring well until the masala becomes grainy and the fat separates.
  49. 49Add the marinated chicken to the pan.
  50. 50Add the marinated chicken to the pan.
  51. 51Add the marinated chicken to the pan.
  52. 52Stir and sear the chicken really well on a medium to high flame for three to four minutes.
  53. 53Stir and sear the chicken really well on a medium to high flame for three to four minutes.
  54. 54Stir and sear the chicken really well on a medium to high flame for three to four minutes.
  55. 55Add some warm water and deglaze the pan, then stir.
  56. 56Add some warm water and deglaze the pan, then stir.
  57. 57Add some warm water and deglaze the pan, then stir.
  58. 58Adjust the seasoning.
  59. 59Adjust the seasoning.
  60. 60Adjust the seasoning.
  61. 61Cover the pan and cook the chicken on the lowest gas setting for about three to four minutes.
  62. 62Cover the pan and cook the chicken on the lowest gas setting for about three to four minutes.
  63. 63Cover the pan and cook the chicken on the lowest gas setting for about three to four minutes.
  64. 64Open the lid.
  65. 65Open the lid.
  66. 66Open the lid.
  67. 67Add some fresh curry leaves and give it a stir.
  68. 68Add some fresh curry leaves and give it a stir.
  69. 69Add some fresh curry leaves and give it a stir.

Ingredients

  • chicken
  • chicken
  • chicken
  • plain yogurt
  • plain yogurt
  • plain yogurt
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • salt
  • salt
  • salt
  • coriander seeds
  • coriander seeds
  • coriander seeds
  • cumin seeds
  • cumin seeds
  • cumin seeds
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • fennel seeds
  • fennel seeds
  • fennel seeds
  • cloves
  • cloves
  • cloves
  • Kashmiri red chillies
  • Kashmiri red chillies
  • Kashmiri red chillies
  • hot red chilies
  • hot red chilies
  • hot red chilies
  • peeled garlic cloves
  • peeled garlic cloves
  • peeled garlic cloves
  • fenugreek seeds (methi dana)
  • fenugreek seeds (methi dana)
  • fenugreek seeds (methi dana)
  • soaked cashew nuts
  • soaked cashew nuts
  • soaked cashew nuts
  • jaggery or palm sugar
  • jaggery or palm sugar
  • jaggery or palm sugar
  • soaked red chilies
  • soaked red chilies
  • soaked red chilies
  • natural tamarind pulp
  • natural tamarind pulp
  • natural tamarind pulp
  • water
  • water
  • water
  • ghee
  • ghee
  • ghee
  • finely chopped onion
  • finely chopped onion
  • finely chopped onion
  • curry leaves
  • curry leaves
  • curry leaves

Equipment

bowlpanspatulaplategrinder jarlid

Tips

  • De-seed the red chilies and soak them in hot water for about an hour to two hours for a nice heat.
  • Do not add any water while cooking the spice paste; cook it evenly until the fat comes to the surface.