Just a forewarning, let the name of the dish not mislead you into thinking that it is a kind of a barbecue or kebab. This is a simple semi dry dish with chicken cut into largish pieces that tastes best when eaten with chapathis.
- 800 gm chicken on the bone
- 2 large onions finely chopped
- 1 medium size tomato finely chopped
- juice of 1/2 a lime
- salt to taste
- 2 tbsp ghee or oil
For the masala:
- 6-7 long dry red chillies (Bedgi) * see note
- 6 peppercorns
- 1 level tbsp coriander seeds
- 1/4 tsp turmeric/haldi powder
- 5 cloves
- 2 inches cinnamon
- 7-8 cloves of garlic
- 1 large onion roughly chopped * see note
Bedgi/Byadge/Kundapur/Kumti chillies are what give Mangalorean cuisine its unique flavour & fragrance, especially signature dishes of the Bunt cuisine taste distinctly different when these chillies are used. If you do not find this variety of chillies you may use Kashmiri chillies which are quite low in spice and only give great colour, so you may increase the chillies upto 12-13 for a medium spicy curry. You may also use a blend of Bedgi & Harekala chillies (popularly known as short chillies or gidda menasu) for this curry.
This curry is dryish without a lot of gravy & is most suited to be eaten with Chapathis, however if you want more gravy you can add an extra onion while grinding.