Chicken Ghee Roast

Chicken Ghee Roast


Chicken Ghee Roast is a popular Mangalorean Chicken recipe that is fiery red, tangy and spicy with a flavor of ghee roasted spices. It’s very extravagant in all sense, for starters, it uses Ghee and that too a good amount. The taste is also kinda over the top, the flavors are pretty sharp, there is nothing mild about this dish. I loved the different flavor of this chicken recipe, especially with Neer Dosa.


  • Chicken – 1 kg, bite sized pieces, washed
  • Curd – 1/2 cup, thick yoghurt
  • Turmeric powder – 1/2 tsp
  •  Lemon juice – 1 tbsp
  •  Salt to taste
  •  Jaggery – 2 tsp (or sugar)
  •  Curry leaves – 1 sprig
  •  Ghee – 6 tbsp
  •  Dry red chilies – 7 to 8, large (spicy variety)
  •  Dry red chilies – 3 (kashmiri)
  •  Black peppercorns – 7-8
  •  Cloves – 3
  • Cinnamon – 1 inch piece
  • Cardommom – 2
  • Star anise – 1
  • Fenugreek seeds –  a pinch
  • Coriander seeds – 1 1/2 tbsp
  • Cumin seeds – 1/2 tsp
  • Garlic – 18 cloves
  • Tamarind paste – 1 1/2 tbsps


  1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt and store it in the refrigerator for a minimum of 2 to 3 hours or overnight.
  2. Dry roast the red chilies on low flame for 2 mins (Do not burn them). Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and let it cool.
  3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
  4. Heat 2 1/2 tbsp ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mins or till its three fourth cooked.
  5. Remove the sauted chicken pieces and keep aside. Pour the remaining liquid into another bowl.
  6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mins till the ghee separates.
  7. Add the chicken pieces and mix well. Add the leftover liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mins. Add salt and mix.
  8. Reduce flame, place lid and cook till the chicken is well done and you have a thick coating of the masala on the chicken pieces. (This is not a curry, its a roast dish.)
  9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
  10. Garnish with curry leaves and serve with Neer dosa, ghee rice, any flavored rice of your choice or white rice.

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