Mangalore Chicken Ghee Roast

Ingredients

• Chicken - 1 kg
• Thick yogurt - 1/2 cup
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Dry red chilies - 10 whole
• Black peppercorns - 8 whole
• Cloves - 3 whole
• Fenugreek seeds - 1 pinch
• Coriander seeds - 1 1/2 tbsp
• Cumin seeds - 1/2 tsp
• Garlic - 8 clove
• Tamarind paste - 1/2 tbsp
• Jaggery or sugar - 2 tsp
• Ghee - 6 tbsp
• Curry leaves - 1 whole
• Salt to taste

Instructions

1. 1In a large bowl, combine 1/2 cup thick yogurt, 1/2 tsp turmeric powder, 1 tbsp lemon juice and 1/2 tsp of salt; add 1 kg chicken and toss well to coat. Refrigerate overnight so the flavors develop.
2. 2Heat a dry pan over low flame and roast the 10 dry red chilies until they darken slightly and smell aromatic; take care not to burn them, then remove from heat.
3. 3In the same pan, add 1 tsp of ghee and roast the fenugreek seeds, 1/2 tsp cumin seeds, 1 1/2 tbsp coriander seeds, 3 cloves and 8 black peppercorns on low flame for 2-3 minutes; remove from heat and let the spices cool.
4. 4Grind the roasted red chilies and the cooled roasted spices together with 8 garlic cloves and 1/2 tbsp tamarind paste into a smooth paste.
5. 5Heat 2 1/2 tbsp of ghee in a heavy-bottomed pan, add the marinated chicken pieces and cook on medium flame till it is 3/4th cooked.
6. 6Remove the sautéed chicken pieces and set them aside, then transfer any liquid from the pan into a separate bowl.
7. 7Heat the remaining ghee in the same pan, add the ground paste and sauté on medium flame for 5-7 minutes until the ghee separates and the masala becomes glossy and fragrant.
8. 8Return the chicken to the pan, add the reserved cooking liquid and 2 tsp jaggery or sugar, and cook on medium flame for 5 minutes; taste and add salt as needed.
9. 9Cover and cook on low flame until the chicken is fully coated with the masala; once it is cooked through, remove the lid and dry roast for 2-3 minutes to deepen the color and aroma.
10. 10Garnish with 1 sprig of curry leaves and serve hot with rice or roti. Optional: drizzle a little extra ghee before serving for added gloss and richness.