Mangalorean Chicken Ghee Roast

Ingredients

• 900 g bone-in chicken thighs and drumsticks, cut into pieces
• 120 g thick yoghurt
• 1/2 tsp turmeric powder
• 1 1/2 tsp salt
• 1 tbsp lemon juice
• 15 dried byadgi chillies
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1/4 tsp fenugreek seeds
• 3 cloves
• 2 cm cinnamon stick
• 12 garlic cloves
• 1 tbsp tamarind paste
• 100 g ghee
• 2 sprigs curry leaves
• 2 tsp grated jaggery

Before you cook

• Mix the chicken with the yoghurt, turmeric, salt and lemon juice and leave it in the fridge for 1 hour.
• Wipe the dried chillies clean and tear out most of the seeds if you want less heat.
• Peel the garlic cloves.

Steps

1. Toast the byadgi chillies in a dry pan over low heat for two minutes, pressing them down, until they darken a shade and smell smoky.
2. Add the coriander, cumin, peppercorns, fenugreek, cloves and cinnamon and toast for two minutes more.
3. Tip the spices onto a plate and let them cool completely.
4. Grind the cooled spices with the garlic, tamarind paste and about 120 ml of water to a thick smooth red paste.
5. Melt half the ghee in a heavy pan over medium heat.
6. Lift the chicken out of its marinade and sear it in the ghee for six minutes, turning, until lightly browned.
7. Push the chicken to one side, add the rest of the ghee and spoon in the ground masala.
8. Fry the masala for six minutes, stirring constantly, until it darkens and the ghee starts to separate at the edges.
9. Fold the chicken through the masala and pour in the leftover marinade.
10. Cover and cook on low heat for eighteen minutes, stirring every few minutes, until the chicken is tender.
11. Uncover, add the jaggery and one sprig of curry leaves, and roast on medium heat for six minutes.
12. Keep turning the pieces until the masala clings to them as a dark red glossy coat and the ghee runs clear at the sides of the pan.
13. Fry the last sprig of curry leaves in the ghee at the edge of the pan for ten seconds and stir them in.
14. Serve hot with neer dosa or ghee rice.