🇮🇳 Indian

Kerala Ghee Roast Murgi

Name: Kerala Ghee Roast Murgi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 6 Dried Red Chilies; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 1 tsp Fennel Seeds

🇮🇳 Indian

A kerala reading of the classic — same soul, different ladle. 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

Hot water, never cold; dull gravy is a temperature mistake.

Cook it with your pantry → Share this page: /dish/23067

Watch how it's made

Video: മംഗലാപുരം ചിക്കൻ നെയ്യ് റോഡ് | manglore chicken ghee roast | Malayalam · on YouTube