Mangalorean ghee chicken

Mangalorean ghee chicken is a rich and flavourful Indian dish that originates from the coastal city of Mangalore. Chicken marylands are marinated in a combination of turmeric, yoghurt and lemon juice, then cooked with a flavoursome masala curry paste. Serve with warm parathas.

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 4 chicken marylands, skin removed
• 1 tsp ground turmeric
• 1 tsp salt, plus extra to season
• ½ cup yoghurt
• ½ lemon, juiced, plus lemon wedges to serve
• ½ cup ghee
• 1 onion, finely chopped
• 10-15 curry leaves
• 1 tbsp palm sugar
• paratha, to serve (store-bought)

Masala curry paste

• 6 large dried red chillies, or to taste
• 2 tsp black peppercorns
• 1 tsp fenugreek seeds
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 3 whole cloves
• 5 garlic cloves
• 1 cm x 2 cm piece ginger, peeled

Marinating time: 4 hours

Instructions

1. Separate the drumstick from the thigh of the chicken and in a large bowl, combine with the turmeric, salt, yoghurt and lemon juice. Marinate for about 4 hours.
2. For the curry paste, combine the dried ingredients in a dry frying pan and heat over medium heat until fragrant and toasted. Grind in a spice grinder to a fine powder, then add the garlic, ginger and about ½ a cup of water to turn it into a paste.
3. Heat a large, heavy-based saucepan (with a lid) over medium heat and add the ghee and onion. Fry the onion for 5 minutes, or until until lightly browned and fragrant. Add the curry leaves and the chicken. Fry the chicken until it starts to brown, then add the curry paste and cook for about 20 minutes. The curry should not be watery, so cover or uncover as needed to keep the curry thick. Stir through the palm sugar and add another squeeze of lemon to serve. Serve with parathas.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Communal Table

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG