Indian cuisine · Meat & Kebab

Chicken Ghee Roast

Mangalore-style chicken cooked down in plenty of ghee with Byadgi chili and tamarind into a glossy masala.

Ingredients · for 4 servings

• 800 g boneless chicken thighs
• 150 g yogurt
• 12 dried Byadgi chilies (or substitute mild Kashmiri chilies)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 6 garlic cloves
• 1 tbsp tamarind paste
• 80 g ghee
• 15 curry leaves
• 1 tsp sugar
• Salt

Instructions

1. Cut the chicken into bite-sized pieces, mix with the yogurt and 1/2 tsp salt, and marinate covered in the fridge for at least 1 hr.
2. Toast the Byadgi chilies, coriander seeds, cumin and peppercorns in a dry pan for 3 min. until fragrant, then grind finely with garlic, tamarind paste and 5 tbsp water into a smooth paste.
3. Heat half the ghee in a wide pan and sear the drained chicken pieces over high heat for 6–8 min. until browned all over, then remove.
4. Add the remaining ghee to the same pan, let the curry leaves sizzle briefly and fry the spice paste over medium heat for 10–12 min. until it turns deep red and glossy and the ghee separates.
5. Return the chicken, season with sugar and salt, and braise uncovered for another 12–15 min., turning frequently, until the masala clings to the meat as a thick coating.
6. Sprinkle with a few curry leaves freshly crisped in ghee and serve hot with neer dosa or rice.