Chicken Ghee Roast

Method

1. 1

   Marinate chicken: Cut 750g chicken into medium pieces. Mix with 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric and salt. Marinate 30 minutes.

2. 2

   Make ghee roast masala: Blend 6-8 dried Byadgi red chillies (soaked 15 minutes), 1 tbsp coriander seeds, 1 tsp cumin, 6 garlic cloves and 1 tsp tamarind paste to a smooth paste.

3. 3

   Heat ghee: Heat 5 tbsp ghee in a heavy pan — generous ghee is essential.

4. 4

   Fry shallots: Add 1.5 cups sliced shallots. Fry on medium heat 12-15 minutes until very dark golden.

5. 5

   Add ghee roast masala: Add the dark red paste. Fry on medium heat 8-10 minutes stirring constantly until paste darkens and ghee separates completely.

6. 6

   Add marinated chicken: Add chicken pieces. Toss to coat thoroughly in the dark ghee masala.

7. 7

   Cook on medium heat: Cook 12-15 minutes on medium heat tossing frequently until chicken is fully cooked.

8. 8

   Add sugar: Add half tsp sugar for balance. Toss.

9. 9

   Final ghee: Add 1 tbsp more ghee. Cook on high heat 3 minutes.

10. 10

    Serve: Adjust salt. Chicken ghee roast should be dark, rich and intensely smoky. This is Mangalore's most beloved dish. Serve with neer dosa or rice.