Name: Kundapur Chicken Ghee Roast recipe by Antara Navin at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4
Ingredients: Main ingredients :; 3 chicken thighs or breasts skinless (with or without bone); 2.5 tbsp ghee; To marinade:; 1/2 cup thick curd or hung curd; 1/2 tsp turmeric powder; 1 tsp kashmiri mirch powder(to add color); 1/2 tsp cayenne; salt as per taste; 1 tbsp ginger garlic paste; For Chicken masala paste :; 8-10 dry red chillies(adust as per your spice preference); 2.5 tsp coriander seeds; 2.5 tsp cumin seeds; 7-8 black peppercorns; 1/2 tsp fennel seeds; 3-4 fenugreek seeds; 1 inch cinnamon stick; 4 cloves; 1/2 tbsp tamarind paste; 1 tbsp grated coconut; Other Ingredients :; 1/2 cup finely chopped onions; 2 garlic cloves smashed,peeled and finely chopped or grated; 5-7 fresh curry leaves

ABOUT Kundapur Chicken Ghee Roast RECIPE

Chicken ghee roast is a classic South Indian chicken dish and its origin is traced to Kundapur, a coastal town in the Indian state of Karnataka. The star of this spicy dish is ghee, also known as clarified butter. This is a dry chicken dish flavored by the ghee, since the chicken and the spices are roasted in ghee. So, Chicken ghee roast is a rich dish of Mangalore and served in special occassions with neer dosa. This is one of the popular dishes that features in any restaurant menus of South Indian Cuisine.

Ingredients Serving: 4

Main ingredients :
3 chicken thighs or breasts skinless (with or without bone)
2.5 tbsp ghee
To marinade:
1/2 cup thick curd or hung curd
1/2 tsp turmeric powder
1 tsp kashmiri mirch powder(to add color)
1/2 tsp cayenne
salt as per taste
1 tbsp ginger garlic paste
For Chicken masala paste :
8-10 dry red chillies(adust as per your spice preference)
2.5 tsp coriander seeds
2.5 tsp cumin seeds
7-8 black peppercorns
1/2 tsp fennel seeds
3-4 fenugreek seeds
1 inch cinnamon stick
4 cloves
1/2 tbsp tamarind paste
1 tbsp grated coconut
Other Ingredients :
1/2 cup finely chopped onions
2 garlic cloves smashed,peeled and finely chopped or grated
5-7 fresh curry leaves

Instructions

Wash the chicken with water. Pat it dry with a kitchen paper towel or any absorbent material and cut it into medium size cubes. Marinade it with yogurt, turmeric powder, kashmiri chilly powder, cayenne, ginger garlic paste and salt. Refrigerate it for atleast 2-3 hours.
Prepare the chicken masala. Dry roast the red chillies. Keep it separate.
Add a teaspoon of ghee in the same pan. Saute coriander seeds,cumin seeds, cinnamon, cloves, black peppercorns, fenugreek seeds and fennel seeds at low heat till it gives out a light aroma of the spices.Turn off the flame and cool the roasted spices.
Grind the roasted red chillies first in a mixer or food processor. Then add the roasted spices and grind it coarsely. Add tamarind paste, coconut and grind it into a smooth paste with little water. The chicken masala paste is ready to use.
Heat 2 tablespoon of ghee in a deep bottomed pan. Add chopped onions and garlic. Saute at low medium heat till the onions turn soft, translucent and light brown.
Add curry leaves and saute for 2-3 minutes on medium heat till the leaves wilt. Add the chicken and saute at medium heat for 5 minutes. Cover and cook the chicken for 15-20 minutes till the chicken is cooked.
Remove the cover. Add the chicken masala paste and salt as needed. Stir, mix and cook at medium heat till the chicken is coated well with the masala.
Turn off the flame, transfer the chicken onto a serving bowl. Serve it hot with chappati or neer dosa.

Similar Recipes