Perfect to ignite your taste organs, this fiery red, tangy and spicy chicken ghee roast is not a dish for the faint hearted. A popular Mangalorean delicacy that finds its place in most of the non-vegetarian restaurants in South India, chicken ghee roast originated in a small town called kundapur, close to Mangalore.
The dish takes a while to make, but all the efforts will be worth it, the moment you pull the juicy chicken that is slithered with spices. Generally the recipe requires you to use large morsels of chicken, but I decided to make it with whole chicken instead and gave my own twist as well.
Here’s the recipe..Happy Cooking 😀
Preparation time: 1 hour
Cooking time: 30 minutes
Serves: 2-3 people
1 whole chicken
1 tablespoon of ghee(clarified butter)
Coriander leaves(to garnish)
1 cup curd
2 tsps ginger paste
2 tsps garlic paste
2 tsp lemon juice
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt
8 dried red chillies
2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp black pepper corns
1. Mix all the ingredients of the marinade together in a bowl. Place the chicken in the bowl and coat the chicken with the marinade. Cover it up and let it marinade for at least 1 hour.
2. While the chicken is getting marinated, take all the dried spices and lightly dry roast them in a pan to bring out more flavours.
3. Grind the roasted dried spices along with a bit of water to get a deep red paste. Mix this entire spice mixture along with the chicken marinade and let it marinate for another 10 minutes.
4. Heat ghee in a shallow pan and place the chicken. Make sure that if you’re using whole chicken(like me), then you should tie together the legs with a thread. You can also stuff your whole chicken with a hard boiled egg, green chillies, curry leaves and coriander leaves.
5. First on high flame, roast the chicken till you get light brown marks all over. This will ensure that all the juices remain intact and you end up with juicy chicken.
6. After lightly roasting it, put the pan on low flame and cover it with a lid. After every 3-4 minutes, shift the position and let it cook.
7. After cooking for 3-4 minutes on each side, remove from heat and let the chicken rest for 10 minutes.
8. Garnish with coriander and serve with green chutney and onions. To convert your starter into a main course, simply serve it with some rice or parantha, along with some gravy(like I did).
9. To make the gravy, I simply roasted an onion, added the spice mixture that I had added to the chicken during marination along with 1/2 cup tomato purée. I cooked it for 10 minutes, and had a spicy and delicious gravy to serve along 🙂