Curry leaf & ghee fried chicken (Mangalorean ghee roast chicken) from Thali: A Joyful Celebration of Indian Home Cooking (page 67) by Maunika Gowardhan

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Notes about this recipe

  • Idril on July 06, 2024

    For me this was the best recipe so far from an amazing book. I loved the flavours which I found unique, different from your usual curry and rich and creamy. Will make again for special occasions. I used skinless bone in thighs for this.

  • dosojosazules on February 13, 2023

    This did not turn out as expected. The chicken is not fried as the title suggests. It simmers in the paste and cooks in its own juices and yogurt marinade. The flavor was okay, kind of sweet and sour at the same time. Don’t think I’ll make this again.

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