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. Whether you’re cooking for a weekday special or entertaining guests, this Mangalorean chicken ghee roast brings bold flavour and coastal charm to your table. With the authentic techniques and tips above, you’ll be able to recreate the celebrated Kundapur ghee roast chicken experience in your own kitchen. So grab your ghee, roast those chillies, and get ready to dig into one of India’s most beloved chicken dishes - Kundapur style Chicken Ghee Roast!
Servings: 4
Calories: 122kcal
Ingredients
- Chicken – 500 gms
For the Marinade:
- Curd – 3 tbsp
- 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.