Kundapur Ghee Roast (Chicken)
Kundapur Ghee Roast (Chicken)
Prep: 20 mins
Difficulty: Medium
Cook: 25 mins
Serves: 4 people
Prepare for an explosion of coastal flavor with this fiery, tangy, and deeply caramelized Mangalorean classic.
The legendary Kundapur Ghee Roast is not a curry; it is a dry-roasted masterpiece where the meat is cloaked entirely in a thick, dark red masala. Our intensely hot Teja Thadka chillies provide the signature fire, beautifully balanced by tart aged tamarind and the rich sweetness of jaggery. Slowly roasted in generous amounts of ghee, the spices cling tightly to the chicken, creating an unforgettable, lip-smacking appetizer or main course.
Ingredients
- 500g boneless chicken (thighs preferred), cut into large chunks
- 1/2 cup pure ghee (do not substitute!)
- 2 tbsp thick plain yogurt
- 1/2 tsp Turmeric Powder
- 1 tbsp Aged Tamarind Paste
- 1 tbsp Garlic Paste
- 1 tbsp Jaggery Powder
- 6-8 Teja Thadka (Hot) Chillies Whole
- 1.5 tbsp Coriander Seeds Whole
- 1 tsp Cumin Seeds Whole (Jeera)
- 1/2 tsp Tellicherry Black Pepper Whole
- 1/4 tsp Fenugreek Seeds (Methi Seeds)
- Salt to taste
For the Ghee Roast Masala:
Method
Step 1 Marinate the chicken pieces with the yogurt, Turmeric Powder, and a pinch of salt. Let it rest for at least 30 minutes.
Step 2 In a dry pan over low heat, gently roast the Teja Thadka chillies, Coriander Seeds, Cumin Seeds, Black Pepper, and Fenugreek Seeds until highly fragrant (about 3-4 minutes). Let them cool, then blend them in a food processor with the Tamarind Paste, Garlic Paste, and a splash of water to form a smooth, thick red paste.
Step 3 Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the marinated chicken and shallow fry until the pieces are lightly browned and about 70% cooked. Remove the chicken from the pan and set aside.
Step 4 In the same pan, add the remaining ghee. Once hot, pour in your freshly blended red masala paste. Cook this on medium-low heat for 10-12 minutes, stirring constantly. You will know it is ready when the raw smell is completely gone and the ghee starts to rapidly separate from the sides of the paste.
Step 5 Add the partially cooked chicken back into the pan along with the Jaggery Powder and salt to taste. Mix well so every piece of chicken is coated.
Step 6 Continue to "roast" the chicken in the masala on low heat for another 8-10 minutes. The moisture will evaporate, leaving you with dry, deeply caramelized chicken pieces tightly hugged by the spicy ghee-infused masala. Serve hot with Neer Dosa or parathas.
Chef's Tip: Do not skimp on the ghee! The name "Ghee Roast" is literal—the clarified butter is essential to tone down the intense heat of the Teja chillies and give the dish its signature glossy, caramelized finish.
