As the winter chill sets in, nothing satisfies the soul quite like a hearty, spicy meal. For chicken and spice lovers, the perfect winter dinner emotion is a plate of aromatic Mangalorean Chicken Ghee Roast, its rich flavours melding beautifully with the foggy nights. This iconic dish, best paired with soft parotta, fluffy neer dosa, or steamed rice, promises a culinary experience that is both comforting and exhilarating.
The Coastal Origins of a Classic Dish
This flavourful recipe has its roots in the coastal town of Kundapur, located in Karnataka's Udupi district. The Mangalorean Chicken Ghee Roast is renowned for its deep, aromatic profile, achieved through a blend of roasted spices and the unmistakable richness of desi ghee. The dish gets its vibrant red colour and subtle heat from the generous use of Byadgi red chillies, a staple in coastal Karnataka's kitchens.
Gathering Your Ingredients
To recreate this authentic taste at home, you will need the following ingredients for the marinade and masala:
- 1 chicken breast, cut into pieces
- 4 tablespoons of curd (dahi)
- 1.2 teaspoons of turmeric powder
- 1 tablespoon of fresh lemon juice
- 1 sprig of fresh curry leaves
- 1 teaspoon of jaggery (gur)
- Salt, to taste
- 4 dry red chillies (preferably Byadgi)
- 1 teaspoon of black peppercorns
- 2 cloves
- 1 teaspoon of fenugreek seeds (methi dana)
- 2 teaspoons of coriander seeds (dhania)
- 1 teaspoon of cumin seeds (jeera)
- 4 garlic cloves
- 1 tablespoon of tamarind paste
- 4 tablespoons of pure desi ghee
Step-by-Step Cooking Instructions
Step 1: Prepare the Chicken
Begin by thoroughly washing the chicken breast pieces. Pat them dry and set them aside on a plate.
Step 2: Marinate for Maximum Flavour
In a large mixing bowl, combine the turmeric powder, curd, and lemon juice. Add the chicken pieces to this mixture, ensuring each piece is well-coated. Cover the bowl and let the chicken marinate for at least 60 minutes. This allows the flavours to penetrate and tenderise the meat.
Step 3: Roast the Whole Spices
Heat a heavy-bottomed pan or kadhai on a low flame. Add the dry red chillies, black peppercorns, cloves, fenugreek seeds, coriander seeds, and cumin seeds. Dry roast them gently, stirring continuously, until their raw aroma vanishes and they become fragrant. Be careful not to burn them.
Step 4: Create the Aromatic Masala Paste
Allow the roasted spices to cool down completely. Once cooled, transfer them to a blender. Add the garlic cloves and tamarind paste. Blend everything into a thick, smooth paste, using just enough water to facilitate grinding.
Step 5: Tempering with Ghee and Curry Leaves
In the same kadhai or a new pan, heat the 4 tablespoons of desi ghee over medium heat. Once the ghee is hot, add the sprig of curry leaves. Let them crackle and release their signature aroma into the ghee.
Step 6: Cook the Chicken
Add the marinated chicken pieces to the kadhai. Mix well to coat them in the ghee. Season with salt and add the teaspoon of jaggery, which will balance the spices with a hint of sweetness. Cook for about 5 minutes, allowing the chicken to sear slightly.
Step 7: Bring It All Together
Now, add the freshly ground masala paste to the kadhai. Mix everything thoroughly so the chicken is evenly covered with the spicy paste. Cook on a medium-low flame until the chicken is cooked through and tender, and you see the ghee separating from the masala. This is a key sign that the dish is ready.
Serving Your Culinary Masterpiece
Your Mangalorean Chicken Ghee Roast is now ready to be served hot. This versatile dish pairs wonderfully with a variety of Indian breads and staples. Serve it alongside flaky parotta, soft neer dosa, appam, or simple steamed rice for a complete and satisfying winter dinner that is sure to impress. The combination of spicy, ghee-laden chicken with a mild accompaniment creates a perfect harmony of flavours, making every bite a celebration of coastal Indian cuisine.
