Ingredients
1 Chicken breasts , cut into small pieces
3 tablespoon Yogurt (Curd)
1/2 teaspoon Turmeric powder (Haldi)
1 tablespoon Lemon juice
1 sprig Curry leaves
1 teaspoon Jaggery
3 tablespoon Ghee
Salt (adjust according to your taste) , to taste
To Grind
6 Dry red chillies
1 teaspoon Whole Black Pepper Corns
2 Cloves
1 teaspoon Fenugreek Seeds (Methi)
2 teaspoon Coriander seeds
1 teaspoon Cumin seeds
4 cloves Garlic
5 grams Tamarind Paste
Directions for Mangalorean Chicken Ghee Roast Recipe:
To begin making the Mangalorean Chicken Ghee Roast Recipe, wash the chicken thoroughly and drain all the water. Add curd, turmeric and lemon juice and marinate for atleast 1 hour.
Heat a flat skillet with little ghee, add dry red chilies, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns. Roast them on low flame till the aroma is released.
Cool it down and grind the ingredients with the rest of the ingredients that are mentioned in the list to grind. Grind by adding little water to a smooth paste. Keep it aside.
Heat a kadai with ghee, add curry leaves and allow it to splutter. Add chicken that is marinated with curd into the kadai and cook until the chicken has become firm.
Add the ground masala into the kadai and mix everything together until it combines. Keep cooking until the masala has cooked and the ghee separates from the side.
You can add jaggery, salt to taste and mix well. Once done check for seasoning. Switch off the heat and serve hot.
Serve the Mangalorean Chicken Ghee Roast Recipe along with neer dosa, steamed rice and Palak Tovve or Palak Dal Recipe by the side to complete your Sunday meals.