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Mangalore Ghee Roast
A fiery South Indian coastal classic where succulent pieces of meat are marinated in a tangy masala of dried red chillies, tamarind, and roasted spices, then slow-cooked to perfection in pure golden ghee. The result is a deep, rich, caramelised coating that clings to every bite with smoky, spicy, and irresistibly buttery flavours. Traditionally served with neer dosa or flaky parathas, this dish brings pure comfort with coastal soul.
Ingredients
- 500 g chicken with or without bones
- 1 cup plain yoghurt
- 1 tsp turmeric powder
- 1 tsp salt
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp black peppercorns
- 2 tbsp fennel seeds
- 4 cloves
- 5 Baydgi dried chillies or Kashmiri chillies
- 4 hot red chillies
- 10 garlic cloves
- 0.25 tsp fenugreek seeds (methi dana)
- 10 cashewnuts
- 50 g jaggery
- 80 g tamarind pulp
- 5.5 tbsp ghee
- 1 red onion
- 20 curry leaves
- salt
- water
Instructions
- Roast the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, fenugreek seeds, Baydgi dried chillies, and hot red chillies in a dry pan until fragrant
- Soak the cashewnuts in warm water and set aside
- Grind the roasted spices with peeled garlic cloves and soaked cashewnuts into a fine paste
- Marinate the chicken pieces in whisked yoghurt, turmeric powder, and salt for 15-20 minutes
- Mix the ground spice paste with tamarind pulp and jaggery to create the masala
- Coat the marinated chicken pieces with the masala mixture
- Heat ghee in a heavy-bottomed pan or pressure cooker
- Add finely chopped red onion and curry leaves to the ghee
- Add the masala-coated chicken pieces and slow-cook, stirring occasionally to ensure even caramelization
- Cook until the chicken is tender and the coating becomes deep, rich, and caramelised with a smoky aroma
- Adjust salt to taste and serve hot with neer dosa or flaky parathas
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