# Mangalore Ghee Roast

A South Indian classic born in the coastal kitchens of Mangalore - this dish is a fiery, aromatic celebration of spice and indulgence.

- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Cut the chicken into bite-sized pieces.
2. Add plain yogurt, turmeric powder, and salt to the chicken.
3. Coat the chicken really well and keep it in the fridge for about 20 minutes to marinate.
4. In a heavy-bottomed pan, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and a few cloves.
5. Toast these spices on a medium to low flame until they are nice and aromatic.
6. Once nicely toasted and slightly changed color, get them out into a plate and let them cool down.
7. De-seed the Kashmiri chilies and hot red chilies and put them into hot water.
8. Soak the chilies for about an hour to two hours.
9. Add all toasted spices into a grinder jar.
10. Add 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.
11. Make a fine paste.
12. In a pan, add ghee and let it melt.
13. Add finely chopped onion and a few curry leaves to the pan.
14. Stir and fry until the onion is nicely caramelized (about five to six minutes).
15. Add the spice paste into the pan.
16. Stir and cook this paste for about five to six minutes, stirring well until the masala becomes grainy and the fat separates.
17. Add the marinated chicken to the pan.
18. Stir and sear the chicken really well on a medium to high flame for three to four minutes.
19. Add some warm water and deglaze the pan, then stir.
20. Adjust the seasoning.
21. Cover the pan and cook the chicken on the lowest gas setting for about three to four minutes.
22. Open the lid.
23. Add some fresh curry leaves and give it a stir.

## Equipment

- bowl
- pan
- spatula
- plate
- grinder jar
- lid

## 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.

## Source

- Original video: https://www.instagram.com/reel/DQJEsm_jTCJ/?igsh=MWdhcG5mc29xcHRoMQ==
- Recipe page: https://www.cliprecipe.com/recipe/86bdfcc9-3049-410b-9f82-d1b961fae963
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt