Mangalorean Ghee Chicken

sbs.com.au

Jan Sessions

4 chicken marylands, skin removed

1 tsp ground turmeric

1 tsp salt, plus extra to season

½ cup yoghurt

½ lemon, juiced, plus lemon wedges to serve

½ cup ghee

1 onion, finely chopped

10 to 15 curry leaves

1 tbsp palm sugar

paratha, to serve (store-bought)

subheading: Masala curry paste:

6 large dried red chillies, or to taste

2 tsp black peppercorns

1 tsp fenugreek seeds

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp cumin seeds

3 whole cloves

5 garlic cloves

1 cm x 2 cm piece ginger, peeled

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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