Famous Chicken Ghee Roast of Kundapur

Ingredients

• 750 g Chicken (curry cut pieces, cleaned and washed)
• 0.5 cup Curd (whisked)
• 0.5 tsp Turmeric powder
• 1 tbsp Lemon juice
• Salt (to taste)
• 15 Byadgi red chillies (stems removed)
• 5 Guntur red chillies (stems removed)
• 2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 0.5 tsp Fennel seeds
• 1 tsp Black peppercorns
• 0.25 tsp Fenugreek seeds
• 4 Cloves
• 10 cloves Garlic
• 1 tbsp Tamarind paste
• 0.5 cup Ghee (divided)
• 2 sprigs Curry leaves
• 1 tbsp Jaggery (powdered or grated)

Steps

1. 1

   In a large mixing bowl, combine the chicken pieces with curd, turmeric powder, lemon juice, and salt. Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2. 2

   In a pan over low heat, dry roast the Byadgi chillies, Guntur chillies, coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds, and cloves until they become fragrant and slightly crisp. Do not burn them.

3. 3

   Transfer the roasted spices to a blender. Add the garlic cloves and tamarind paste. Add a little water and grind into a very smooth, thick, fine paste.

4. 4

   Heat 2-3 tablespoons of ghee in a heavy-bottomed pan or kadhai. Add the marinated chicken pieces and cook over high heat for 5-7 minutes until the chicken is sealed and light golden. Remove the chicken from the pan and set aside.

5. 5

   In the same pan, add the remaining ghee. Once hot, add the prepared masala paste. Sauté the masala on medium-low heat for 8-10 minutes, stirring continuously, until the ghee starts to separate from the sides and the raw smell of spices disappears.

6. 6

   Add the partially cooked chicken pieces back into the pan with the masala. Toss well to coat every piece of chicken.

7. 7

   Add the curry leaves and jaggery. The jaggery helps balance the heat and acidity.

8. 8

   Cover the pan and cook on low heat for 10-15 minutes, or until the chicken is completely tender and the masala has thickened and coated the chicken beautifully. Stir occasionally to prevent sticking.

9. 9

   Garnish with fresh curry leaves if desired and serve hot with Neer Dosa, Appam, or steamed rice.

Notes

For the most authentic flavor, use high-quality desi ghee. Byadgi chillies provide the deep red color without excessive heat, while Guntur chillies provide the spice kick. Adjust the ratio to your preference.

Nutrition per serving

• main
• chicken
• spicy
• indian
• mangalore
• ghee roast
• dinner
• high-protein