From the Mangalorean kitchens of the southern belt of the Indian subcontinent emerges the rich and fiery ghee roast chicken recipe, known for its flavour depth and dense complexity. What makes this dish immersed in Karnataka’s culinary cultures one of the most celebrated recipes coming from this cuisine is its deep red colour, intense fiery kick and the aroma of ghee.
The dish has its origins in Mangalorean coastal areas but its taste has now made the ghee roast a sought-after recipe in diverse Indian kitchens. Distinguishing the ghee roast is the masala which is less a gravy and more a coating that envelops the chicken in its spicy and rich taste and ghee-infused denseness. The clinging, slow-roasted masala coats every bit of the chicken so that its heat seeps right into the protein to deliver a more concentrated flavour.
Prepare the Mangalorean ghee roast at home on a weekday afternoon when you find yourself at home, and in the mood to cook. Complete with a spicy kick balanced by g
From the Mangalorean kitchens of the southern belt of the Indian subcontinent emerges the rich and fiery ghee roast chicken recipe, known for its flavour depth and dense complexity. What makes this dish immersed in Karnataka’s culinary cultures one of the most celebrated recipes coming from this cuisine is its deep red colour, intense fiery kick and the aroma of ghee.
The dish has its origins in Mangalorean coastal areas but its taste has now made the ghee roast a sought-after recipe in diverse Indian kitchens. Distinguishing the ghee roast is the masala which is less a gravy and more a coating that envelops the chicken in its spicy and rich taste and ghee-infused denseness. The clinging, slow-roasted masala coats every bit of the chicken so that its heat seeps right into the protein to deliver a more concentrated flavour.
Prepare the Mangalorean ghee roast at home on a weekday afternoon when you find yourself at home, and in the mood to cook. Complete with a spicy kick balanced by ghee and the acidity of tamarind, this is a glossy, masala-rich recipe full of the bright hues of Byadgi chillies integral to forming the base of the dish.
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Tips and Tricks
1 Cook the ghee roast in a sturdy round base fry pan so the masala blooms well without sticking to the bottom of the cooking vessel.
2 Use the same non-stick fry pan for making the ghee roast that you would to dry roast the cumin and coriander so the residual flavours and aromas of the spices are carried forward into the ghee roast.
3 Alternatively, it is also possible to prepare the ghee roast in a hard anodised kadai. Use only that kitchen apparatus which cooks the gravy without overbrowning it.
4 Grind the thick masala for the ghee roast in the chutney jar of a good quality mixer grinder. This will crush the spicy and aromatic elements, and get rid of chunks or crumbly bits.
5 Use a fry pan with a lid while cooking the ghee roast. Cover the dish with the lid during resting time to avoid it from drying out.
