Chicken Ghee Roast Mangalorean

Contains: dairy

• Black pepper

  4 g

• Chicken

  curry cut, bone-in

  500 g

• Cloves

  4 pc

• Coriander seeds

  10 g

• Cumin seeds

  4 g

• Curd

  60 g

• Curry leaves

  3 g

• Fenugreek seeds

  1 g

• Garlic

  20 g

• Ghee

  60 g

• Kashmiri red chili

  10 pc

• Salt

  to taste

• Sugar

  4 g

• Tamarind pulp

  15 g

• Turmeric powder

  2 g

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Method

1. 1Marinate the chicken in yogurt, turmeric and salt for 20 minutes.
2. 2Dry roast Kashmiri chillies, coriander seeds, cumin, fenugreek, peppercorns and cloves until fragrant.
3. 3Grind the roasted spices with garlic and soaked tamarind to a smooth paste.
4. 4Heat ghee and cook the marinated chicken until it browns and releases its water, then set aside.
5. 5In the same ghee, splutter curry leaves.
6. 6Add the ground masala and cook patiently on low until it darkens and the ghee separates.
7. 7Add a pinch of sugar and salt to round out the tang.
8. 8Return the chicken and toss, cooking until the masala clings and the chicken is done.
9. 9Roast dry on high heat for a glossy finish and serve hot.