Ghee Chicken Curry Recipe | Mangalore Special Ghee Chicken with step by step photos. Ghee Chicken curry is famous from Mangalore region of India. The curry usually iscooked in Ghee and it has a bright red colour and a slight tangy taste.
I have tasted this is my friend’s house you hail from Mangalore. So she gave me the recipe. I have also prepared Ghee Chicken Roast will share the recipe soon. Now let’s see how to prepare Ghee Chicken Curry
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How to prepare Ghee Chicken Curry
1. Clean the chicken and take them in a bowl, to this add in the ingredients mentioned under “To Marinate” section .Mix well and marinate for 2 hours or even overnight.
2. In another pan dry roast the ingredient mentioned under “To Roast and Grind” section till they turn aromatic. Cool them down and blend well to a fine powder. Heat a pan with 3 tbsp of Ghee.
3. Add in Curry Leaves and sliced onions fry till they turn glossy. Next add in tomatoes cook till mushy.
4. Next add in the blended masala powder and mix well, cook till the masala blends well. Next add in the marinated chicken.
5. Mix well and cook for 2 mins. Next add in the tamarind water, Jaggery and the required salt and water.
6. Finally add in curd or lemon and cover cook till the chicken is done.
7. Once the chicken is well cooked and the gravy consistency is reached switch off the flame and garnish with coriander leaves.
Tastes good when served any mild pulao,Idli or Dosa.
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Ghee Chicken Curry | Mangalore Special Ghee Chicken
Ingredients
- 1 Onion
- 1 Tomato
- Coriander leaves to garnish
- 1 tbsp Curd or Lemon juice
- Tamarind lime sized ball
- 1 tsp Jaggery
To Marinate:
- ¼ kg Chicken
- ¼ Curd/ yogurt
- 2 tsp Chilli powder
- ¼ tsp Turmeric powder
- 1 tbsp Ginger garlic paste
- 1 tbsp Ghee
- Salt as needed
To Roast and Grind:
- 6 Dry Red Chilli
- 1 tbsp Coriander Seeds
- 3 Cloves
- 1 tsp Cumin seeds
To Temper :
- 2 spring Curry leaves
- 3 tbsp Ghee
Instructions
- Clean the chicken and take them in a bowl, to this add in the ingredients mentioned under the “To Marinate” section.Mix well and marinate for 2 hours or even overnight.
- In another pan dry roast the ingredient mentioned under “To Roast and Grind” section till they turn aromatic. Cool them down and blend well to a fine powder. Heat a pan with 3 tbsp of Ghee.
- Add in Curry Leaves and sliced onions fry till they turn glossy. Next add-in tomatoes cook till mushy.
- Next add in the blended masala powder and mix well, cook till the masala blends well. Next, add in the marinated chicken.
- Mix well and cook for 2 mins. Next add in the tamarind water, Jaggery, and the required salt and water.
- Finally add in curd or lemon and cover cook till the chicken is done.
- Once the chicken is well cooked and the gravy consistency is reached switch off the flame and garnish with coriander leaves.
Notes
· Tastes good when served any mild pulao,Idli or Dosa.
· Use Kashmiri Chilli powder for a bright red color.
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