This spicy dish from the coastal south Indian city of Mangaluru is delicious, with a heady diffused aroma of sweet ghee (clarified butter). Decadent bites marinated overnight in spices and fried until sizzling crisp in ghee; this recipe is ready after only 15 minutes of initial prep time. Ghee is used to boost the flavour and give it a unique golden colour that I personally prefer. Of course, as is always the case with chicken not only in Indian cuisine but on any grill, it is best to marinate the bird first — here for at least a few hours, if not overnight or even better, two days. The result will be much tender and tastier meat since the yoghurt marinade, turmeric powder, ground coriander, fennel seeds, ground cumin, and red chilli powder. It is marinated with spices and then saut ed in plenty of ghee to caramelise it perfectly. The plate is often garnished with fried curry leaves and a pinch of fresh coriander, giving it another depth of flavour and more freshness. The recipe of Chicken Ghee Roast (Mangalorean Chicken) — an absolute explosion of flavours, is ideal for serving with hot rice but goes perfectly well even with naan or dosa, making it great for a treat or a meal of dreams. The balance between spice and fattiness makes it a choice for a gourmand. So, if you make Indian dishes many times or this is your first time, you will love the flavour of this Chicken Ghee Roast recipe. Enjoy this dish with the comfort of its warmth and richness, and it will take you to those bustling kitchens of South India.

• 1 kg chicken
• 6 tbsp salt
• 1 tsp turmeric powder
• 20 byadagi chillies
• 6 tbsp ghee
• 3 tbsp coriander seeds
• 2 tsp jeera
• 1 tsp saunf
• 1/2 methi seeds
• 2 tsp black pepper
• 2 tsp cloves garlic
• 1 tamarind pulp
• 1 tsp jaggery
• 1 tsp salt
• 10-12 cashews
• 2 sprigs curry leaves

• The delicious Chicken Ghee Roast is one feasting dish that well explains and showcases the aromatic spices and techniques of South Indian cuisine.
• Start with 1 kg chicken, preferably with bones and then prepare it by getting into an extensive vessel containing 6 cups of water, six tablespoons of salt, and one teaspoon of turmeric powder.
• The flavour gets added to the chicken and tenderises the meat.
• Soak the chicken in this solution for 30 minutes.
• Drain it and set it aside, and make the masala paste.
• The soul of this dish is the masala paste made during these 30 minutes or while waiting for the chicken to brine.
• Rehydrate 20 Byadagi chillies, glossy coloured, not spicy, so they become soft.
• They can be soaked in warm water.
• Meanwhile, roast six tablespoons of ghee in a heavy pan and add three tablespoons of coriander seeds, two teaspoons of jeera(cumin seeds), one teaspoon of saunf(fennel seeds), and 1/2 teaspoon of methi(fenugreek seeds).
• Toast the spices until aromatic, without burning them.
• Add 2 Tsp of pepper, 12 cloves of garlic, and the soaked Byadagi chillies to the pan.
• Stir and mix for another minute.
• Now add a marble-sized piece of tamarind pulp, 1 Tsp jaggery, and 1 Tsp of salt to the mix, and cook for a couple more minutes or until the garlic becomes soft and fragrant.
• Switch off the pan and let it cool for a minute or so before scooping this mixture into the blender.
• Add 10-12 cashews to the blender, and pour everything to that in a smooth paste by blending everything and a little water if you feel it needs that.
• Now that the masala paste is ready, it's time to build the dish.
• Heat another 2-3 tablespoons of ghee in a large, heavy-bottomed pot and add a couple of sprigs of fresh curry leaves.
• Allow to splutter and let the oil infuse with their pungent aroma.
• Add the pieces of chicken along with the marinade, allowing it to brown on all sides to seal and retain juices.
• Add the masala paste.
• Mix so well that all the chicken pieces get coated by this appetizing, aromatic spice. Turn down the flame and continue to cook the chicken in masala till the flavours come perfectly together.
• Simmer covered for 25-30 minutes, stirring occasionally so it doesn't stick, till the chicken is fully cooked and tender, and ghee separates from masala-the sign that it has reached.
• This dish becomes an amazingly roasted chicken glistening with ghee underneath the thick spicy and aromatic masala to welcome your taste buds.
• Serve the Chicken Ghee Roast hot, garnished with additional curry leaves if desired, and served with fluffy rice, naan, or even some crispy papadums to accompany those deep flavours.
• It hits the very essence of South Indian cuisine so well that it makes this dish a magnificent meal that is perfect for a gathering or special occasion.
• With a bold, savoury spice and fragrant aroma, the recipe of Chicken Ghee Roast is sure to be a memorable dining experience where everyone goes back for more.
• It's comfort food at its best, bringing warmth and joy to the dining table.