INDIA
Chicken Ghee Roast
The story
Chicken Ghee Roast is a popular dish from the West Coast of India, specifically Mangalore. It is mild and flavorful with a subtle kick of molasses. Flavored with onions, chillies, tamarind, jaggery and ghee, this dish is robust and pairs well with rice or any flat bread.
Ingredients
For the marinade:
1 lb chicken, chopped, skinless (bone-in or boneless)
1/2 tsp fenugreek seeds
1.5 tsp cumin seeds
1.5 tsp fennel seeds
2 tsp coriander seeds
1.5 tsp black peppercorns
3 dried whole red chillies
6 dried kashmiri chillies
2 tbsp tamarind juice from pulp (or 1/2 tsp store-bought tamarind paste)
1 inch ginger, chopped into large chunks
8 peeled garlic cloves
1/4 cup plain yoghurt, whisked
juice of 1 lemon (reserve a teaspoon for garnish)
1/2 tsp turmeric powder
salt to taste
For the roast:
1 tbsp olive oil
2 tbsp ghee (clarified butter)
1/2 cinnamon stick
2 medium onions, finely chopped
4 sprigs curry leaves, roughly torn (reserve some for garnish)
2 tsp jaggery powder or dark brown sugar
kashmiri chilli powder, optional
salt as needed
To garnish:
curry leaves and lemon juice
Method
01
Dry roast fenugreek, cumin, fennel and coriander seeds with the peppercorns and chillies on low heat for 2 to 3 minutes until toasted. Cool and grind to a coarse powder.
02
Soak tamarind in warm water for a paste, or use store-bought. Blend with the spice mix, ginger, garlic and a little water into a thick paste.
03
Mix the chicken with the paste, yoghurt, lemon juice, salt and turmeric. Cover and marinate in the fridge for at least an hour.
04
Bring the chicken to room temperature. Heat oil and ghee in a large wok or saute pan until shimmering. Add the torn curry leaves until they splutter, then the cinnamon.
05
Saute the onions on medium heat until translucent. Add the chicken and stir on high heat until it loses its pink color outside.
06
Add the jaggery and adjust the salt; add kashmiri chilli powder now if you want more heat. Roast on medium heat, covered, until the chicken is three-quarters cooked. Cook uncovered until the water evaporates and you have the consistency you want. If it gets too dry before it is cooked through, add a tablespoon of hot water at a time. Garnish with the reserved curry leaves and lemon juice. Serve piping hot with steamed basmati rice or rotis.
Swaps & Additions
For a milder roast, adjust or omit the dried chillies. Bone-in chicken adds more flavor; boneless pieces cook faster. Serve with steamed basmati rice or rotis.