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Fiery Mangalorean Chicken Ghee Roast with Roasted Spices and Rich, Buttery Masala

Fiery Mangalorean Chicken Ghee Roast with Roasted Spices and Rich, Buttery Masala

Main CourseIndianNon-VegetarianSpicyMedium55 min4

Submitted by Sanjay Patel

Ingredients

4 servings
  • 2 pounds boneless chicken thighs
  • 3 tablespoons ghee
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 10–12 dried Kashmiri red chilies
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon black peppercorns
  • 4 cloves
  • 1 cinnamon stick
  • 6 garlic cloves
  • 1 teaspoon tamarind paste
  • 1 teaspoon brown sugar or jaggery
  • 1 onion
  • 8–10 fresh curry leaves
  • 1/4 cup water
  • 2 tablespoons fresh coriander
  • Lemon wedges

Instructions

  1. 1.
    In a large bowl, combine the chicken with yogurt, lemon juice, turmeric, and salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. 2.
    Heat a dry skillet over medium-low heat. Add the dried Kashmiri chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, and cinnamon. Toast for 1–2 minutes, stirring frequently until fragrant. Avoid burning the spices.
  3. 3.
    Allow the toasted spices to cool slightly. Transfer them to a blender with the garlic, tamarind paste, brown sugar or jaggery, and a little water. Blend into a thick, smooth masala paste.
  4. 4.
    Heat 1 tablespoon of ghee in a large heavy-bottomed skillet over medium-high heat. Add the marinated chicken in batches and sear for 3–4 minutes per side until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer to a plate.
  5. 5.
    Reduce the heat to medium and add another tablespoon of ghee to the same skillet. Add the sliced onion and cook for 4–5 minutes until softened and lightly golden.
  6. 6.
    Add the curry leaves and prepared masala paste. Cook for 3–5 minutes, stirring continuously, until the paste darkens slightly and the raw garlic aroma disappears. Add a splash of water if the masala begins sticking.
  7. 7.
    Return the chicken and any accumulated juices to the skillet. Stir thoroughly to coat every piece with the roasted spice mixture.
  8. 8.
    Cover and cook over medium-low heat for 10–15 minutes, stirring occasionally, until the chicken is cooked through and tender. Add a little water if the masala becomes too thick before the chicken is done.
  9. 9.
    Remove the lid and add the remaining tablespoon of ghee. Cook for another 3–5 minutes, stirring gently, until the masala clings to the chicken and the ghee begins to separate around the edges.
  10. 10.
    Check that the chicken reaches an internal temperature of 165°F (74°C). Taste and adjust the salt, tamarind, or sweetness to balance the spicy, tangy, and savory flavors.
  11. 11.
    Garnish with fresh coriander and serve hot with lemon wedges, steamed rice, neer dosa, or soft flatbread.