Mangalorean Chicken Ghee Roast

Mangalorean Chicken Ghee Roast

During my college days, I used to frequent this restaurant named Maharaja– located opposite Goldfinch Hotel, Jyothi Circle, Mangalore. They serve (by far) the best chicken thali in town and I for one have been addicted to it for a decade now. During one such visit, I decided to order something along with the thali and that is How I Met Chicken Ghee Roast! Ever since, every time I visit this coastal-city, I ensure to visit Maharaja for the thali and the chicken ghee roast. If at all my friends go to Mangalore, I pester them into getting 2-3 dabbas of chicken ghee roast for me.

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Ingredients

  • 1 kg Chicken
  • 20 Kashmiri Red Chillies (deseeded)
  • 7-8 Byadgi Chillies (deseeded)
  • 1/4 cup vinegar + 1/2 cup water
  • 1/3 tsp Methi seeds (careful, otherwise it could turn bitter)
  • 1 tbs Coriander seeds
  • 12 peppercorns
  • Curry leaves
  • 1 tsp whole cumin
  • 2-3 tbs Ghee
  • Cooking oil
  • Salt to taste

For the marinating the chicken, you need

Preparation

  • First, you will have to soak the Kashmiri Chillies overnight in the vinegar-water solution.
  • Marinate the chicken with turmeric, lemon juice, yoghurt and salt and set it aside for 2 hrs. (the longer the better)

To prepare the paste,

  • Roast the Byadgi chillies, Coriander seeds, Peppercorns, Methi seeds and cumin in a pan on low flame. (continue sautéing to ensure the spices are not burnt)
  • In 5-10 mins you should be able to breath the aroma of the spices.
  • Transfer the roasted spices to a food processor/mixer followed by the vinegar-soaked Kashmiri Chillies (do not add all of the vinegar solution)
  • Process all the ingredients into a fine paste.

Final Phase

  • Use a non-stick Kadai and add 2 tbs cooking oil.
  • Throw in the curry leaves and let it crackle.
  • Now, add the paste, some salt and let it cook in low flame. (continue to sauté every now and then until the pungency of the chillies are no longer overwhelming)

*** Don’t let the paste dry-up; if needed, add the remaining vinegar-water solution in small quantities ***

  • Introduce the chicken into the Kadai and use the concept of folding the masala into the chicken. (Google it)
  • Add 1/2 of the ghee (based on the quantity)- in this case 1 tbs.
  • Let it cook with the lid on.
  • When the chicken is half-done, add the rest of the ghee and contiue to cook without the lid.
  • Cook until the chicken is soft and there you have it !

“Feel free to post your queries/comments below”

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