Mangalorean Chicken Ghee Roast

Ingredients

• 800 g skinless chicken thighs, bone-in
• 4 tbsp ghee
• 10 Byadagi dried red chillies
• 8 garlic cloves
• 2 tbsp tamarind paste
• 1 tsp ground black pepper
• 1 tsp cumin seeds
• 200 g onion, finely sliced
• 20 curry leaves

Method

1. 1

   Soak the Byadagi chillies in hot water for 15 minutes, then blend with the garlic, cumin seeds, black pepper and tamarind paste to a smooth, thick paste.

2. 2

   Rub the chicken thighs generously with half the paste and a pinch of salt. Leave to marinate for 20 minutes.

3. 3

   Melt the ghee in a wide, heavy pan over a medium heat. Add the curry leaves and sliced onion; fry for 10 minutes until the onion is deeply golden.

4. 4

   Add the remaining spice paste and fry for 3 minutes until fragrant and the ghee starts to separate.

5. 5

   Add the chicken pieces and cook, turning regularly, over a medium-high heat for 25–30 minutes until the chicken is cooked through and coated in a deep, lacquered, brick-red crust. Serve with neer dosa or rice.