Authentic Mangalorean Tadka Ghee Roast Chicken
Experience a fiery coastal delight with tender chicken marinated in roasted red chillies, tamarind, and aromatic spices. Pan-seared to perfection in rich country ghee, this delicacy offers an unforgettable explosion of tangy and spicy Mangalorean flavours.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Soak the dry Byadagi chillies, regular red chillies, and tamarind in a little warm water for 15 minutes.
2
Dry roast coriander seeds, cumin seeds, and fenugreek seeds until aromatic, then cool.
3
In a mixer grinder, combine the soaked chillies, tamarind, roasted spices, shallots, garlic, and ginger with a little water to form a smooth, vibrant red paste.
4
Marinate the chicken pieces with half of the ground masala paste and salt for at least 30 minutes.
5
Heat ghee in a heavy-bottomed pan and toss in the fresh curry leaves.
6
Add the marinated chicken and sauté on medium heat until the meat releases its juices and starts browning.
7
Add the remaining ground masala paste and continue to roast the chicken in the ghee on low-medium heat.
8
Stir frequently until the ghee separates from the masala and coats the chicken completely, giving it a rich, dark red gloss.
9
Serve hot garnished with fresh coriander leaves, paired best with neer dosa or steamed rice.
Ingredients
750 grams chicken, cut into curry pieces
10-12 dry Byadagi chillies
6-8 dry regular red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
10-12 small shallots
6-8 cloves garlic
1-inch piece ginger
1 small lemon-sized ball of tamarind
4 tablespoons ghee
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.