Entree: India – Mangalorean – ಚಿಕನ್ ಘೀ ರೋಸ್ಟ್ ➤ Cikan Ghee Rōsṭ (Mangalorean spicy roasted chicken cooked in clarified butter and roasted masala)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 8 bone-in chicken thighs, approx. 2.5 lb (1.1 kg) total
- 6 tbsp (90 ml) ghee, plus 2 tbsp (30 ml) for finishing
- 8–10 dried red chilies (Byadagi or Kashmiri), about 30 g
- 1/2 cup (45 g) grated dry coconut or desiccated coconut
- 2 tbsp (18 g) coriander seeds
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (1.5 g) black peppercorns
- 1/4 tsp (0.5 g) fenugreek seeds
- 1 tbsp (15 g) tamarind paste
- 1 tsp (4 g) jaggery or dark brown sugar
- 1 tsp (5 g) turmeric powder
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 1/2 cup (120 g) plain yogurt
- 1 tsp (5 g) salt, adjust to taste
- 1/2 cup (120 ml) water as needed
- 2 sprigs curry leaves (about 10 leaves)
- 1 tbsp (15 ml) lemon juice

Instructions

1. Dry-roast the dried red chilies, grated coconut, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds in a skillet over medium heat until fragrant and the coconut is golden, about 4–6 minutes; cool slightly and grind with tamarind paste, jaggery, and a little water to a smooth thick paste. Reserve.
2. Pat chicken dry and rub with turmeric, ginger paste, garlic paste, yogurt, and salt. Marinate 30–60 minutes.
3. Heat 6 tbsp ghee in a heavy skillet or kadai over medium heat. Add sliced onions and curry leaves and cook slowly until deep golden brown and caramelized, about 15–20 minutes. Remove half the fried onions for garnish.
4. Increase heat to medium-high, add the marinated chicken pieces and sear for 4–5 minutes to color the skin. Lower heat to medium, add the ground masala paste, stir to coat the chicken, and cook for 2–3 minutes until oil begins to separate.
5. Add 1/2 cup (120 ml) water, cover, and simmer gently for 20–25 minutes until the chicken is cooked through and the sauce is thick and glossy. If sauce reduces too much, add up to 1/4 cup (60 ml) more water.
6. Stir in remaining 2 tbsp (30 ml) ghee and lemon juice, adjust salt and jaggery for balance. Garnish with reserved fried onions and serve hot with neer dosa, rice, or roti.