Chicken Ghee Roast

Ingredients

• - 400g chicken in Mangalorean style
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Heat ghee: Heat 5 tbsp ghee in a heavy pan — generous ghee is essential.
4. Fry shallots: Add 1.5 cups sliced shallots. Fry on medium heat 12-15 minutes until very dark golden.
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. Add marinated chicken: Add chicken pieces. Toss to coat thoroughly in the dark ghee masala.
7. Cook on medium heat: Cook 12-15 minutes on medium heat tossing frequently until chicken is fully cooked.
8. Add sugar: Add half tsp sugar for balance. Toss.
9. Final ghee: Add 1 tbsp more ghee. Cook on high heat 3 minutes.
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.