Kundapur Chicken Ghee Roast

Ingredients

• Chicken (bone-in, medium pieces) 1 kg
• Turmeric powder 1 tsp
• Salt to taste
• Dried Byadgi red chillies 15–20
• Coriander seeds 2 tbsp
• Cumin seeds 1 tsp
• Black peppercorns 1 tsp
• Fenugreek seeds ¼ tsp
• Garlic cloves 8–10
• Cashew nuts 8-10
• Tamarind 1-2 tbsp
• Pure desi ghee 6–8 tbsp
• Fresh curry leaves 1 sprig

Instructions

1. Parboil the chicken
   • In a pot, add chicken, turmeric, salt, and enough water to lightly cover. Cook until 80% done. Drain and reserve the stock.
2. Dry roast the spices
   • In a dry pan, roast Byadgi chillies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds until aromatic. Cool completely.
3. Grind the masala paste
   • Grind the roasted spices with garlic, cashew nuts, and tamarind into a smooth, thick paste using minimal water.
4. Temper curry leaves
   • Heat ghee in a heavy-bottomed pan. Add curry leaves and sauté briefly until fragrant.
5. Sauté the chicken
   • Add parboiled chicken pieces and sauté for 3–4 minutes until lightly browned.
6. Add masala paste
   • Add the prepared masala paste and mix well, ensuring each piece is coated.
7. Roast on low heat
   • Roast on medium-low heat, stirring continuously, until the masala thickens and ghee begins to separate.
8. Cook until deep red
   • Continue roasting until the masala clings to the chicken and turns a deep red colour.
9. Adjust consistency
   • If the bottom darkens too much, add a splash of reserved chicken stock to deglaze.
10. Rest and serve
    • Rest for 5 minutes before serving. Serve hot with neer dosa or steamed rice.