Скачать или смотреть Kundapura Chicken Ghee Roast | Mangalorean Spicy Chicken |

Kundapura Chicken Ghee Roast is a delicious South Indian dish that hails from the coastal town of Kundapura in Karnataka, India. It's known for its spicy and flavorful taste. Here's a simple recipe to prepare Kundapura Chicken Ghee Roast.

INGREDIENTS:

Chicken - 500g
Byadgi red chili - 10
Guntur red chili - 5
Curry leaves - 1 sprig
Cloves - 3
Fenugreek seeds - 1/8 teaspoon
Coriander seeds - 2 tablespoon
Cinnamon - 1 inch
Tamarind - 1/2 lemon size
Garlic - 10 cloves
Cumin seeds - 1/2 teaspoon
Pepper - 1/2 teaspoon
Curd - 1 1/2 tablespoon
Turmeric powder - 1/4 teaspoon
Red chili powder - 1/4 teaspoon
Onion -1 small sized
Ghee - 50 ml
Water to make spice paste
Salt to taste

DIRECTIONS:

1) Soak the Byadgi red chilies and Guntur red chilies in lukewarm water for 30 minutes. This step helps soften the chilies and makes them easier to blend.
2) In a mixing bowl, add the chicken, turmeric powder, red chili powder, salt, and curd. Mix everything well to coat the chicken evenly and let it marinate in refrigerator for 30 minutes.
3) In a thick dry pan, add the fenugreek seeds, coriander seeds, cumin seeds, black pepper, cloves, and cinnamon and dry roast for 2 minutes on low flame or until they release their aroma. Be careful not to burn them.
4) Transfer the dry roasted spices to a seperate bowl and let them cool.
5) In a blender, add the dry roasted spices, soaked red chilies, garlic cloves, and tamarind. Make fine paste by adding a little water. This spice paste is the heart of the Kundapura Chicken's flavors.
6) Heat a pan or kadai over medium flame and add the ghee to the pan.
7) Once the ghee is hot, add the chopped onions and curry leaves. Saute until the onions turn golden brown.
8) Add the marinated chicken and salt to the pan. Cook until it is about 50% cooked. Saute occasionally to ensure even cooking.
9) Once the chicken is partially cooked, add the ground spice paste to the pan, mix well and make sure the chicken is coated evenly with the spice paste.
10) Saute and cook the chicken along with the spice paste until the chicken is fully cooked and tender, and the ghee begins to separate from the masala. This process allows the flavors to meld together beautifully.
11) Serve the hot Kundapura Chicken Ghee Roast along with steamed rice, dosa or idli especially with Neer Dosa, a Karnataka style dosa.


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