Mangalorean Ghee Roast Chicken

🔥 Prep

• Rinse 750 g chicken thighs and pat dry; cut into 4‑5 cm pieces if desired.
• Measure out 60 ml ghee and set aside.
• Remove stems from 10 pcs Byadgi dried red chilies, rinse briefly, and soak in warm water for 10 minutes.
• Measure 1 tbsp coriander seeds, 1 tsp cumin seeds, 0.5 tsp fennel seeds, 1 tsp black peppercorns, and 0.25 tsp fenugreek seeds.
• Peel and mince 8 cloves garlic; grate 25 g ginger.
• Measure 1 tbsp tamarind paste, 100 g yogurt, 0.5 tsp turmeric powder.
• Rinse 15 curry leaves and pat dry.
• Measure 100 ml water, 1 tbsp lemon juice, 1.5 tsp salt, and 0.5 tsp black pepper.

🔥 Cook

• 1. Heat 30 ml ghee in a heavy‑bottomed pan over medium heat until shimmering, about 1 minute.
• 2. Add the soaked Byadgi chilies (drained) and toast for 2 minutes until fragrant, stirring constantly.
• 3. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds; toast for 1 minute on medium heat until they begin to pop.
• 4. Transfer the toasted chilies and spices to a blender; add minced garlic, grated ginger, tamarind paste, turmeric powder, and 50 ml water; blend to a smooth paste, scraping down sides as needed.
• 5. Return the pan to the stove, add the remaining 30 ml ghee, and heat over medium‑high heat until hot.
• 6. Add the spice paste and sauté for 3‑4 minutes on medium‑high heat, stirring frequently, until the raw smell disappears and the oil starts to separate.
• 7. Add the chicken pieces, coating them well; increase heat to high and sear for 5 minutes, stirring occasionally, until the chicken is lightly browned.
• 8. Stir in the yogurt, salt, and black pepper; reduce heat to medium and simmer for 8 minutes, allowing the yogurt to meld and the sauce to thicken.
• 9. Pour in the remaining 50 ml water, add curry leaves, and continue to simmer on low heat for 10 minutes, or until the chicken is tender and the gravy coats the pieces.
• 10. Finish with lemon juice, give a final stir, and cook for 1 more minute on low heat to brighten the flavor.

🔥 Serve

• Transfer the Mangalorean Ghee Roast Chicken to a warm serving bowl and drizzle with a teaspoon of extra ghee for gloss.
• Garnish with a few fresh curry leaves and serve hot with steamed neer dosa, rice rotis, or plain basmati rice.
• Accompany with a wedge of lemon and a side of coconut chutney if desired.