So here is one of my favorite chicken dishes which I relish to prepare and eat. Although it is little bit hot in nature, because the dish contains lots of red chilies. And when I say lots. I mean a lot. Anyways, the first time I had this dish was in Kundapur, Karnataka .. a coastal village near Udupi, Karnataka.
This dish is one of specialty of the restaurant apart from the various coastal Mangalorian cuisines they prepare. Anyways, the name and address of the restaurant is as under, if you ever travel to that region, please do not forget to stop by and have this incredible delicacy:
So, after I had this dish, I kept on searching for its recipe, I tried it multiple times at home and to be honest I would say, that was the best I had even though I prepare it well. Anyways, below you will find the recipe of Kundapur style Chicken Ghee roast.
- 1 Kg dressed Chicken in Medium peices
- 250 gms of Curd
- 20-25 Red chilies
- 3 tea spoons Ginger paste (I prefer to grind it fresh)
- 3 tea spoons Garlic paste (I prefer to grind it fresh)
- 5-6 tea spoons of lemon juice. (to negate the chilies)
- 2-3 tea spoons of Tamarind paste
- 3-4 tea spoons of Coriander seeds
- 3-4 tea spoons of Fenugreek (Meethi) seeds
- 1-2 tea spoons of Cumin (Zeera) seeds
- 2-3 table spoon of Desi Ghee ( clarified butter)
- Salt to taste
- Tea spoon of turmeric
- Clove 2-4 in number
- 1 tea spoon of black or white pepper seeds
- Curry Leaves 20-25 nos.
Method of preparation:
- Clean the chicken, add lemon juice, one tea spoon of salt, curd, ginger-garlic paste, turmeric and leave it to marinate it for minimum 2-3 hours. I prefer to leave it over night. This makes chicken go tender and the masala gets into the flesh. Which leaves awesome taste in your mouth.
- Now when you are ready to cook – take a pan, add 1 table spoon of Desi ghee and preheat it for a minute.
- Once the pan is hot, add few garlic, coriander seeds, cumin seeds, meethi seeds, cloves, pepper seeds and let it roast for 1-2 minute on low flame… Please make sure you keep the flame at low to avoid any damage to the mixture.
- After 2 minutes add the red chilies to the pan and put of the flame. and continuously stir, else the chilies will burn and the flavor will be destroyed .
- Another 1-2 minutes of roasting of masala and you need to now let it cool. leave it in the pan and let it cool for 10-15 minutes.
- Once masala cools down, empty this mixture into a grinder as shown above and grind it coarse. Not too fine.. Just fine enough so that mixes well with the chicken and rest of the spices (Masala).
- Now when your chicken is ready after marination and your chili masala is ready to e added in the chicken. Take a deep vessel and add 1-2 table spoon of Desi ghee. You can always use vegetable oil but then the real aroma comes from the flavor of Desi Ghee. So I would recomend Desi ghee is the best option for cooking.
- When the Ghee is hot in the vessel, add curry leaves, marinated chicken and let it cook for 5-7 minutes.
- The chicken will release the moisture contained in it.
- Take out the chicken from the vessel once you realize that most of the moisture has come out of chicken.
- To the remaining moisture and ghee left in the vessel, add the chili masala which we kept aside earlier after grinding.
- Stir the mixture and let the masala cook for another 4-6 minutes. you will find masala starting to separate from ghee.
- Add some more salt to taste.
- Add the chicken in the vessel and now stir cook.
- To this add half cup of warm water having the tamarind paste mixed with in it. let the entire content fry for aother 5-17 minutes and you will find chicken is cooked and the masala has been separated from ghee.
- This is when you put off the flame and serve the chicken hot.
This can be served with Roti, Neer Dosa or you can serve it like starter.