Tender chicken slow-roasted in rich ghee and fiery spices, a coastal classic bursting with depth and warmth.
500g chicken (thighs or drumsticks), skin-on
1/4 cup ghee (clarified butter)
10-12 dried Kashmiri red chilies (soaked in warm water)
1 tbsp black peppercorns
1 tsp cumin seeds
1 tbsp coriander seeds
4-5 cloves garlic
1 inch tamarind pulp (or 1 tbsp tamarind paste)
1 tsp turmeric powder
1 sprig curry leaves
Salt to taste
Lemon wedges, for serving
Prepare the masala paste: Soak Kashmiri red chilies in warm water for 15-20 minutes. Drain and blend with black peppercorns, cumin seeds, coriander seeds, garlic, tamarind, and turmeric to form a smooth paste. Add a little water if needed.
Marinate the chicken: Coat the chicken pieces with the prepared spice paste and salt. Let it marinate for at least 1 hour (or up to 4 hours in the refrigerator).
Roast the chicken: Heat ghee in a heavy-bottomed pan or skillet over medium heat. Add curry leaves and let them splutter.
Add the marinated chicken along with all the marinade. Sear for 2-3 minutes on each side until lightly browned.
Slow cook: Reduce heat to low, cover the pan, and let the chicken cook slowly in the ghee and spices for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken should be tender and the masala should thicken and coat the pieces.
Crisp (optional): For a crispier finish, uncover and increase heat for the last 2-3 minutes, letting the chicken pieces char slightly.
Serve: Garnish with fresh curry leaves. Serve hot with lemon wedges, neer dosa, or rice.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs