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    Home » Recipe Index » Chicken

    Ghee Chicken Curry | Mangalore Special Ghee Chicken

    Posted on Mar 5, 2018 · Last Updated on Jan 22, 2022 by Sharmila Kingsly

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    Ghee Chicken Curry Recipe | Mangalore Special Ghee Chicken

    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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    Ghee Chicken Curry Recipe | Mangalore Special Ghee Chicken

    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.

    Ghee Chicken Curry Recipe | Mangalore Special Ghee Chicken

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    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? 

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    📖 Recipe

    Ghee Chicken Curry
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    5 from 1 vote

    Ghee Chicken Curry | Mangalore Special Ghee Chicken

    Ghee Chicken curry is famous from Mangalore region of India. The curry usually is cooked in Ghee and it has a bright red colour and a slight tangy taste.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: karnataka
    Servings: 4
    Calories: 154kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    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

    · If you prefer a dry version reduce the amount of water added and cook till the water evaporates.
    · Tastes good when served any mild pulao,Idli or Dosa.
    · Use Kashmiri Chilli powder for a bright red color.

    Nutrition

    Calories: 154kcal | Carbohydrates: 5g | Protein: 16.3g | Fat: 7.5g | Saturated Fat: 3.7g | Cholesterol: 52mg | Sodium: 47mg | Potassium: 169mg | Fiber: 1.3g | Sugar: 1.3g | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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