Dried red chillies, mixed spices, almonds, salt, vinegar, sunflower oil
This masala is made after a painstaking process of cleaning, sun-drying, roasting and grinding into a thick paste. One to two tablespoons of this masala is enough to cook 1 kg of chicken/mutton or 500gms of prawns/mushrooms
Wash the chicken thoroughly. Drain all water and marinate chicken with turmeric powder, Mangalorean Bafat Masala; 1 tbsp ginger-garlic paste, yogurt and set aside for 30-40 minutes. In a deep sauce pan, heat 2 tbsp ghee and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Mangalore Ghee Roast Masala and cook till oil separates from the mixture. Add the marinated chicken with some water and cook on low heat for 20 minutes. In a small pan, heat remaining ghee and add mustard seeds till they pop and the sprig of curry leaves and slit red chillies till they cackle. Pour this tadka on top of the cooked chicken and serve piping hot with neer dosa, sannas or rotis.
Skip the tadka if you like your ghee roast plain, just finish it with a dollop of ghee and serve.
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