This is one of the many gems of South Indian cuisine. I tasted it for the first time in a Mangalorean restaurant and I knew I had to try it at home. So, as soon as I got my hands on mom’s ghee, I prepared it and it was heavenly. Now, calories don’t count when you relish your food, do they? Because even if they do, this delectable chicken roast is worth all the effort you put in the gym after indulging.
For roast masala
- Dry red chillies – 6
- Coriander seeds – 1tbsp
- Cumin seeds – 1tbsp
- Fenugreek seeds – ½ tsp
- Peppercorns – 1tbsp
Rest of the ingredients
- Chicken – ½ kg
- Onion – 1 (sliced) (optional)
- Yogurt – ½ cup
- Garlic pods – 12
- Lemon juice – 1tbsp
- Jaggery powder – 1tsp
- Tamarind paste – 2tbsp
- Salt as per taste
- Turmeric powder – 2tsp
- Curry leaves – 15-20
- Ghee – ½ cup
1) Dry roast all the ingredients mentioned under ‘roast masala’. Grind them with tamarind paste and garlic pods in a mixer.
2) Wash the chicken and marinate it with lemon juice, salt, turmeric powder and yogurt. Keep it in the refrigerator for an hour.
3) After an hour, take the chicken out of the refrigerator and marinate it with half of the ground roast masala. Keep it aside for another half an hour.
4) Then heat the ghee in a pan and add the sliced onion and chicken pieces. Roast on low flame for 15-20 minutes. Sprinkle water if needed.
5) In another pan, take two tablespoons of ghee and add the rest of the roast masala and cook for 4-5 minutes. Add curry leaves and allow the ghee to float on top of the masala.
6) Once the masala is cooked, add it to the chicken pieces and mix well. Add jaggery powder and cook for another 5-6 minutes on low flame.
7) Once the chicken is cooked and coated with the masala, switch off the flame and garnish with curry leaves. Serve hot with steamed rice.