Chicken Ghee Roast Kundapur
Chicken Ghee Roast Kundapur style is a finger-lickin’ good dry chicken recipe where the aroma of pure ghee and roasted spices lends a distinct flavor to the dish. Chicken Dry Roast is a coastal chicken dish from Kundapur, Mangalore. Learn how to make famous Kundapur style Chicken Ghee Roast.
Servings: 4
Calories: 122kcal
Ingredients
- Chicken – 500 gms
For the Marinade:
- Curd – 3tbsp
- Salt – ¼ tsp
- Turmeric – 1/8 tsp
- Lemon – ½
Dry Roast:
- Dry red chillies – 4-6, you can add/reduce depending on your spice level
- Coriander seeds – 2 tsp
- Cumin seeds – 1 tsp
- Peppercorns – 2 tsp
- Fenugreek seeds – ¼ tsp
- Garlic Pods – 6
- Tamarind paste – 1 tsp
- Fennel seeds/Saunf – ½ tsp
Fry:
- Ghee – 1 ½ - 2 tbsp
- Curry leaves – 2 sprigs
- Onion (optional) – 1 large, finely chopped
- Salt – ½ tsp
- Turmeric – ¼ tsp
- Sugar – ½ tsp
- Coriander leaves for garnishing
Instructions
- Wash and cut the chicken into medium-sized pieces. In a mixing bowl add curd, salt, turmeric and lemon juice. Mix well and marinate the chicken in this mixture. Refrigerate for about 2 hours minimum. Pull out about 30 minutes before preparing the dish and bring it to room temperature.
- Heat a frying pan and dry roast coriander seeds, cumin seeds, dry red chillies, peppercorns, fenugreek seeds and fennel seeds. Add garlic pods, stir for a few seconds and remove from flame. Cool and grind to paste along with tamarind paste.
- Heat ghee in the pan. Add curry leaves and allow to crackle. Add chopped onions and sauté till they brown. Add the marinated chicken cubes and fry for 1-2 minutes. Add salt and turmeric and let it cook for 4-5 minutes.
- Add the ground paste, mix well and cook covered till the chicken is done and all the masalas dry up. Garnish with coriander leaves and remove.
- Serve authentic Chicken Ghee Roast with Jeera Rice.
Notes
* While dry red chillies give a unique colour and flavor to the dish, you can reduce the spice level by decreasing the number of dry red chillies and adding a teaspoon of Kashmiri red chilli powder to lend a lovely colour to the dish.
* * If you don’t have tamarind paste, soak a marble-sized tamarind in about in 2 tbsp of water and use the extract.
* * If you don’t have tamarind paste, soak a marble-sized tamarind in about in 2 tbsp of water and use the extract.