Udupi kitchens keep their kukkad ghee roast close to the chest — this version follows the house rules: slow masala, honest heat. Gives you a proper meal in 45 minutes.
Prep 15 min Cook 30 min Serves 4 Medium
Ingredients
🍗Chicken500 g, curry cut
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🧈Ghee2 tbsp
🌶️Turmeric Powder1/2 tsp
🌶️Dried Red Chilies6
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🌿Fennel Seeds1 tsp
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the ghee in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Roast the Byadgi chilies with the spices and ghee until the oil paints the pan brick-red — Mangalore's signature.
6
Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Taste before the final simmer — chili brands vary wildly.
