Mangalore is famous for its Chicken Ghee Roast.
The dish's origins can be traced back to the coastal town of Kundapur, just outside Mangalore -- it's also referred to as Kundapur-Style Chicken Ghee Roast.
Ghee is the hero of this spicy dish by Bethica Das -- the medium-sized chicken pieces are fried in ghee, and then mixed in a spicy paste featuring a medley of ingredients. Makes your mouth water, doesn't it?
Traditionally served with neer dosas, it also goes well with steamed rice, dosa, appams, idiyappams, plain biryani or chapattis. Replace the chicken with vegetables for a vegetarian version -- please see the note below.
Bethica's recipe range is considerable and very all-India. Have you tried her Shahi Paneer Matar In 15 Minutes or Saffron Mutton Curry or Raw Jackfruit Curry?
Chicken Ghee Roast
Serves: 3-4
Ingredients
For the masala
Method
Editor's Note: Replace the chicken with 6-8 boiled eggs for yum dish of Egg Ghee Roast.
Or replace with 500 gm bhindi or okra or lady's fingers or else 500 gm sliced baigan or eggplant and you will have Bhindi Fry or Baigan Fry with Kundapur masala.
Weight watchers should reduce the ghee and fry the chicken in the air fryer.
Bethica Das is a Sharjah-based food blogger.
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