Ingredients
Scale
- Masala:
- 15 Kashmiri chillies
- 12 Byadgi red chillies
- 15 peppercorns
- 1 ½ tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 15–20 garlic cloves
- 1 tsp tamarind paste (or tamarind soaked in water)
- Ghee Roast:
- 1 kg chicken
- ½ cup ghee
- 1 tsp salt
- 2 tsp sugar
- 2 sprigs curry leaves
Instructions
- Masala: Dry roast peppercorn, coriander seeds, cumin seeds, and fenugreek seeds on medium flame for 2-3 minutes. Set aside.
- Dry roast Kashmiri and Byadgi chillies for 2-3 minutes. Add garlic and roast for 2-3 minutes.
- Blend all roasted spices with tamarind into a smooth paste, adding 3-4 tsp water as needed.
- Ghee Roast: Marinate chicken with 2-3 tbsp masala for at least 2 hours (overnight preferred).
- Bring chicken to room temperature. Heat half ghee in a pan, cook chicken in batches 3-4 minutes per side. Remove and set aside.
- Heat remaining ghee, fry remaining masala 6-8 minutes until deep maroon and ghee separates.
- Add chicken back with salt and sugar, coat fully, cover, and cook 5 minutes.
- Sprinkle curry leaves and serve hot.
Notes
- Marinate overnight for best flavor.
- Cook chicken in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mangalorean
Nutrition
- Serving Size: 1 plate
- Calories: 506
- Sugar: 4 g
- Sodium: 768 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 148 mg