Mangalorean Chicken Ghee roast

Name: Mangalorean Chicken Ghee roast
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 GM's chicken; 3/4 th cup hung curd; 1-2 Kashmiri TSP chilli powder; 1/4 TSP turmeric; 1 TSP ground garlic paste; 7-9 Bydegi chilies; 1/2 TSP black peppercorns; 2 cloves; 1 TSP coriander seeds; 1/2 TSP cummin seeds; 2-3 methi seeds(optional)

mayur poojary @ChefMax7

The name itself entices various emotions. It originated in the Kundapur region of Mangalore and over the years, it has managed to cross regional boundaries and take the limelight that it deserves.
I tried various recipes and finalized this one for its rich consistency, flavor, and simplicity. I am inspired by the cultural diversity of India, which brings the same diversity in food as well.
My friends have tried this recipe and have shred good feedback, which motivated me to publish it.

Being a Mangalorean, I feel connected to my roots with this signature dish. It can be had with rice, dosa, rotis, or simply enjoyed as an appetizer.

mayur poojary @ChefMax7

Being a Mangalorean, I feel connected to my roots with this signature dish. It can be had with rice, dosa, rotis, or simply enjoyed as an appetizer.

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Ingredients

60 minutes

2 servings

Marination
500GM's chicken
3/4th cup hung curd
1-2Kashmiri TSP chilli powder
1/4 TSPturmeric
1 TSPground garlic paste
Ghee roast wet paste
7-9Bydegi chilies
1/2 TSPblack peppercorns
2cloves
1 TSPcoriander seeds
1/2 TSPcummin seeds
2-3methi seeds(optional)

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Steps

60 minutes

1

First, wash and drain the chicken well and tap it with a dry towel to remove excess water.
2

Marinate it with all the ingredients mentioned for 1-2 hour
3

Meanwhile,prepare the ghee roast paste.
Dry roast the ingredients mentioned for ghee roast paste on slow flame lightly till you start getting the aroma.
4

Grind these roasted ingredients with some water for a thick paste like consistency
5

Heat khadai and pour 4-5 TSP ghee, once the ghee is hot, add 6-7 crushed garlic cloves and roast it for a minute
6

Add the marinated chicken and saute it till half done.
7

Add the ghee roast paste and cook,sprinkling some salt as per taste.Cook the chicken until the ghee separates out and reaches the surface
8

Add, 1 TSP tamarind paste+ jaggery water(adjust as per your preferred taste,just for a hint of sweetness). You may add 1 TSP Schezwan sauce(optional,for restaurant style taste)
9

Add 2 TSP Tomato puree and cook till done
10

Take a small khadai for tempering, heat 2 TSP ghee+ add a lot of curry leaves and pour it on the dish to give it an aromatic finish.