Chicken Ghee Roast

Name: Chicken Ghee Roast
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg chicken; 1 small cup lemon; 1 tbsp curd; 1 tsp salt; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tsp ginger garlic paste; 10 dried chilli; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp peppercorns; 1 tsp fenugreek seeds; 8 garlic cloves; 1 small cup tamarind pulp; 0.5 cup water; 2 tbsp ghee; 4 ghee; chicken; 1 cup masala paste; 1 small cup water; 2 tsp jaggery; 1 tsp salt; 1 handful of curry leaves

Hema Subramanian March 6, 2025

Servings: 5 Total Time: 1 hr 30 mins

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If you love bold, spicy flavors, then Mangalorean Chicken Ghee Roast is a must-try!

This dish is known for its fiery red color, rich aroma, and mouthwatering taste. Made with juicy, marinated chicken slow-roasted in ghee with a special spice blend, it’s a favorite in coastal Karnataka.

The combination of Byadagi chilies, tamarind, and ghee gives it a unique depth of flavor. Whether you serve it with dosa, neer dosa, or plain rice, this dish is sure to impress.

Let’s dive into this delicious recipe!

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Tasty

Chicken Ghee Roast

Author: Hema Subramanian Cooking Method: Roasting, Sauteing Cuisine: Indian Courses: Dinner, Lunch, starters Recipe Keys: High Protein Non Vegetarian Spicy

Prep Time 1 hr Cook Time 30 mins Total Time 1 hr 30 mins

Servings: 5 Calories: 320

Best Season: Suitable throughout the year

Dietary:

N non vegetarian S starters

Ingredients

To marinate the chicken

1 kg chicken
1 small cup lemon (juice)
1 tbsp curd
1 tsp salt
1 tsp chilli powder
¹⁄₄ tsp turmeric powder
1 tsp ginger garlic paste

To make masala paste

10 dried chilli (byadagi)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp peppercorns
1 tsp fenugreek seeds
8 garlic cloves
1 small cup tamarind pulp (soaked)
0.5 cup water
2 tbsp ghee

To make chicken ghee roast

4 ghee
chicken (marinated)
1 cup masala paste (ground)
1 small cup water
2 tsp jaggery
1 tsp salt
1 handful of curry leaves (a few)

Instructions

Prep Work

Marinate the chicken

Mix chicken(with bone), lemon juice, curd, salt, chilli powder, turmeric powder, and ginger garlic paste mix it. Let it rest for an hour.
Dry roast spices

Roast Byadagi chillies, coriander, cumin, fennel, peppercorns, and fenugreek until fragrant. Cool before grinding.
Grind masala paste

Blend roasted spices with garlic, tamarind pulp and water to make a smooth paste.

Method

Cook marinated chicken

Heat ghee in a pan and cook marinated chicken on high flame for 10 minutes.
Set chicken aside

Remove chicken pieces from the pan and keep aside.cook the stock for a minute or so.
Cook masala paste

Add ground masala paste and water to the mixer jar to get the remaining masala sticking in the jar and transfer the water to the pan. Cook for 10 minutes.
Add ghee and cook

Stir in more ghee and cook for 5 minutes until ghee separates.
Combine chicken and masala

Add jaggery, cooked chicken, and salt. Cook for 15 minutes until thick.
Finish with curry leaves

Add fresh curry leaves and mix well.

Equipment

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Nutrition Facts

Servings 5

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 9g45%
Cholesterol 85mg29%
Sodium 720mg30%
Potassium 380mg11%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Sugars 2g
Protein 28g57%

Vitamin A 1200 IU
Vitamin C 8 mg
Calcium 60 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken Ghee Roast, Mangalorean Chicken, Flavorful Chicken

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Frequently Asked Questions

Expand All:

Why should I marinate the chicken for an hour?

Marination helps tenderize the chicken and enhances flavor absorption

Can I use regular red chilies instead of Byadagi chilies?

Byadagi chilies give a unique color and flavor, but Kashmiri chilies are a good substitute.

Why do I need to dry roast the spices?

Dry roasting releases essential oils, making the masala more aromatic.

Can I prepare the masala paste in advance?

Yes! You can store it in the fridge for up to a week.

Can I use store-bought tamarind paste?

Yes, but fresh soaked tamarind gives a better taste.

. Why cook the chicken separately first?

This locks in flavors and ensures better texture

How do I know when the masala is cooked?

When the ghee starts separating, the masala is done.

Can I use butter instead of ghee?

Ghee gives a rich flavor, but butter can be used as a substitute.

What can I serve with Chicken Ghee Roast?

It pairs well with neer dosa, rice, or chapati.

Can I make this dish less spicy?

Reduce the number of chilies or use Kashmiri chilies for a milder version.

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Chicken Ghee Roast