Indulge your senses in the rich, aromatic experience of Kundapur Style Chicken Ghee Roast, a culinary masterpiece from the coastal region of Karnataka, India. This isn't your average chicken dish; it's a symphony of flavors, a testament to the magic of slow cooking and the generous use of ghee (clarified butter). The succulent chicken pieces, marinated in a vibrant blend of spices, are gently simmered until incredibly tender, resulting in a dish that's both intensely flavorful and unbelievably satisfying. The signature reddish-brown hue and glistening texture are a visual feast in themselves.
This authentic recipe captures the essence of Kundapur's culinary heritage, offering a taste of coastal India right in your kitchen. Forget dry, bland chicken; prepare yourself for a journey of taste where every bite is a revelation. Ready to embark on this delicious adventure? Let's delve into the step-by-step process to create your own unforgettable Kundapur Style Chicken Ghee Roast.
Tools Needed
- Pan
- Mixer grinder
- Large pan/flat vessel
Ingredients
- Curry cut chicken: 1 kg
- Salt: null
- Turmeric: 1/4 teaspoon
- Curd: 2 tablespoons
- Bedgi Chilli: 25-30
- Ghuntur Chilli: 5-6
- Cashew nuts: 7-8
- Whole coriander: 2 tablespoons
- Whole cumin: 1 teaspoon
- Whole black pepper: 1 teaspoon
- Poppy seeds: 1 teaspoon
- Fenugreek seeds: a pinch
- Garlic cloves: 20
- Tamarind: small lemon-sized
- Jaggery: 1 tablespoon
- Ghee: 5-6 tablespoons
- Curry leaves: null
Step-by-Step Instructions
Step 1. Marination and Spice Preparation
- Marinate the chicken with salt, turmeric, and curd. Let it marinate.
- Soak Bedgi chilies (deseeded) and Ghuntur chilies (with seeds) in hot water for about an hour. Soak cashew nuts separately.
- Dry roast whole coriander, cumin, black pepper, and finally poppy seeds until fragrant.
- Grind the roasted spices, soaked chilies, cashew nuts, garlic, tamarind, jaggery, and a little water into a fine paste.
Step 2. Chicken Searing and Paste Cooking
- Heat ghee in a pan and sear the marinated chicken until it's almost cooked (85-90%).
- Heat ghee in a large pan, add the prepared paste, and cook, stirring constantly, until the color darkens and the texture becomes grainy.
Step 3. Combining and Finishing
- Add the cooked chicken to the paste and cook for 7-8 minutes, allowing the flavors to meld.
- Add curry leaves (optional) and cook for 1-2 minutes.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use a good quality blender for a smooth paste.
- Adjust the amount of Ghuntur chillies to control the spiciness.
- Don't add too much fenugreek seeds, as it can make the paste bitter.
- The cooking time for the paste is crucial for achieving the right texture and flavour.
- Traditionally, more ghee is used, but you can adjust to your preference.
Nutrition
- N/A
FAQs
1. Can I use oil instead of ghee?
While ghee provides the best flavor and texture, you can substitute it with vegetable oil or coconut oil. However, the taste will be slightly different.
2. How spicy is this recipe?
The spice level is adjustable. You can reduce the amount of chili powder or green chilies to suit your preference. Start with less and add more to taste.
3. Can I make this recipe ahead of time?
Yes! The flavors actually improve if you make it a day ahead. Store it in an airtight container in the refrigerator.
With its rich, aromatic flavors and melt-in-your-mouth texture, this Kundapur Style Chicken Ghee Roast is sure to become a family favorite. The effort is well worth the reward of a truly exceptional dish. Now go forth and impress your friends and family with this taste of coastal Indian cuisine!