If you’re a fan of rich, spicy, and aromatic chicken dishes, this traditional Mangalorean Chicken recipe is a must-try! In this recipe, the spices are roasted and ground into a fine paste, which is then coated onto marinated chicken pieces, giving it an irresistible flavor and fiery red color.
This dish is prepared with homemade masala, making it an authentic and flavorful treat. The addition of ghee enhances the taste, while the roasted spices add an enticing aroma to the curry.
Preparation Time
- Total Time: Approximately 1 hour (excluding marination time)
- Serves: 6 to 8 persons
- Best Served With: Rice, chapati, neerdosa, or variety rice
Ingredients
1. Chicken Marinade
- Chicken – 1 kg
- Ginger garlic paste – 1 teaspoon
- Curd – 1 tablespoon
- Lemon juice – 1 teaspoon
- Chilli powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 1 teaspoon
2. Masala Preparation
- Dried Kashmiri chillies – 8
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Peppercorns – 1 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Garlic – 10 pods
- Tamarind (gooseberry-sized), soaked in water
- Water – as required for grinding
3. Roasting the Chicken
- Marinated chicken pieces
- Chopped onions – 3
- Dry red chilli – 2
- Ghee – 4 tablespoons
- Curry leaves – 2 sprigs
- Ground masala paste
- Salt – 1 teaspoon
- Jaggery – 2 teaspoons
Step-by-Step Cooking Method
1. Marinating the Chicken
- Wash and clean the chicken pieces thoroughly and transfer them to a bowl.
- Add ginger garlic paste, curd, lemon juice, chilli powder, turmeric powder, and salt.
- Mix well and let the chicken marinate for about 1 hour.
2. Preparing the Masala Paste
- Dry roast the Kashmiri chillies, cumin seeds, fennel seeds, peppercorns, and fenugreek seeds.
- Allow the roasted spices to cool and transfer them to a mixer grinder.
- Add garlic, tamarind, and enough water to grind into a smooth paste.
- Keep the masala paste aside.
3. Roasting the Chicken
- Heat ghee in a kadai (deep pan) and add the marinated chicken pieces.
- Fry the chicken on high flame for about 10 minutes, stirring occasionally.
- Remove the chicken from the kadai and set it aside.
- In the same kadai, add dry red chillies and chopped onions to the remaining ghee.
- Sauté until the onions turn golden brown, then add salt and the ground masala paste.
- Add jaggery and mix well.
- Return the half-fried chicken pieces to the kadai.
- Cook on a medium flame for 10 to 15 minutes, ensuring the masala thickens and coats the chicken well.
- Garnish with fresh curry leaves.
- Turn off the flame and serve hot with chapati, rice, or variety rice.
Final Thoughts
This Mangalorean-style chicken recipe is a perfect blend of spices, rich flavors, and traditional cooking techniques. The homemade masala, ghee, and roasted spices bring out an irresistible taste that pairs well with various Indian breads and rice dishes. Try this simple yet flavorful recipe today and indulge in the authentic taste of Mangalore!
Enjoy your meal and happy cooking!
