Description
A flavorful and aromatic chicken dish from Mangalore, India.
Ingredients
- 1 kg chicken, cut into pieces
- 2 tbsp ghee
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/2 cup curd
- Salt to taste
- For the Ghee Roast Masala:
- 10-12 dry red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1/4 cup tamarind pulp
- 1 tbsp sugar
- 1/4 cup water
Instructions
- Marinate chicken with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, curd, and salt. Marinate for at least 30 minutes.
- Dry roast the red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until fragrant.
- Grind the roasted spices with tamarind pulp, sugar, and water to a fine paste.
- Heat ghee in a pan. Add the marinated chicken and cook until browned.
- Add the ground masala paste to the chicken. Mix well.
- Cook on medium heat until the chicken is tender and the masala is well coated.
- Continue to cook, stirring frequently, until the ghee starts to separate.
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Notes
- Adjust the red chilies according to your spice preference.
- You can use boneless, skinless chicken thighs for quicker cooking.
- For a richer flavor, use homemade ghee.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian