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Mangalor Chicken Ghee Roast #ChickenRecipes #FEM5K

Recipe By jayeeta karmakar

A Mangalorean delicacy, Chicken Ghee Roast, is a classic recipe among South Indian chicken dishes. Its origins go back to a small town, Kundapur, close to Mangalore. You will find this exotic chicken dish on almost every Mangalore restaurant menu. Fiery red, tangy and spicy with an unmistakable flavor of ghee roasted spices, this authentic home style chicken dish is not for the faint heart. Definitely a cold weather favorite that is sure to warm your palate as well as your heart.

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Non Vegdiet
45minstotal
45m.total
Mangalor Chicken Ghee Roast #ChickenRecipes #FEM5K
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Ingredients for Mangalor Chicken Ghee Roast #ChickenRecipes #FEM5K Recipe

  • 1/5 Kg Chicken
  • 1/10 Cups Curd
  • 1/10 Tsp Turmeric powder
  • 1/5 Tbsp Lemon juice
  • To Taste Salt
  • 0.40 Tsp Jaggery
  • sprig Curry leaves
  • 1.20 tbsps Ghee
  • 1.60 Pieces Dry red chilies
  • 1.40 Pieces Black peppercorns
  • 0.60 Pieces Cloves
  • A Pinch Fenugreek seeds
  • 0.30 tbsps Coriander seeds
  • 1/10 tsp Cumin seeds
  • 1.60 Pieces Garlic flakes
  • 0.30 tbsps Tamarind paste

Directions: Mangalor Chicken Ghee Roast #ChickenRecipes #FEM5K

  • STEP 1.Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
  • STEP 2.Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
  • STEP 3.Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
  • STEP 4.Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
  • STEP 5.Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
  • STEP 6.In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
  • STEP 7.Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
  • STEP 8.Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
  • STEP 9.Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
  • STEP 10.Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.
Nutrition
value
437
calories per serving
30 g Fat38 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    38g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    38g
  • Fiber
    3g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    91mg
  • Iron
    4mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    398mg
  • Selenium
    40mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By jayeeta karmakar