Famous Chicken Ghee Roast of Kundapur
Your Food Lab cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoA legendary Mangalorean dish featuring succulent chicken pieces coated in a fiery, tangy masala paste made from dried chilies and spices, all slow-cooked in a generous amount of aromatic ghee.
- Time
- 70 minutes
- Equipment
- Stovetop and blender
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For Marination
- 120 g
- 1 g
- 15 g
For Masala Paste
- 15 g
- 5 g
- 12 g
- 2 g
- 1 g
- 3 g
- 1 g
- 1 g
- 30 g
- 15 g
For Cooking
- 100 g
- 2 g
- 12 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 270 g per serving.
Steps
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.
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.
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.
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.
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.
Add the partially cooked chicken pieces back into the pan with the masala. Toss well to coat every piece of chicken.
Add the curry leaves and jaggery. The jaggery helps balance the heat and acidity.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 613
- Protein
- 53 g
- Carbs
- 16 g
- Fat
- 37 g
- Fiber
- 3 g
Where the calories come from
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