🇮🇳 Indian

Mangalore Chicken Ghee Roast

Name: Mangalore Chicken Ghee Roast
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Dried Red Chilies; 2 tbsp Tamarind Paste; 1-2 tsp Red Chili Powder

🇮🇳 Indian

Mangalore's ghee roast, chicken lacquered in ghee-chilli-tamarind. Slow-fried masala meets quick-cooking chicken — timing is everything. Serve with rice, rotis or buttered pav for the gravy.

Prep 30 min Cook 38 min Serves 3 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Dried Red Chilies1 tsp
Tamarind Paste2 tbsp
Red Chili Powder1-2 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and pat the chicken dry; marinate with salt, turmeric, chili powder and ginger garlic paste for at least 30 minutes.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Add ginger garlic paste, cook two minutes, then the tomato and ground spices; bhunao till the oil separates.
4
Stir the chicken and ghee into the masala, cook five minutes till coated, then add water and simmer.
5
Simmer till done — the meat should leave the bone without a fight — then finish with garam masala and cilantro.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

Cook it with your pantry → Share this page: /dish/30530

Video: ಮಂಗಳೂರು ಸ್ಟೈಲ್ ಚಿಕನ್ ಗೀ ರೋಸ್ಟ್ | Mangalore Hotel Style Chicken Ghee Roast · on YouTube