Dinner

Chicken Ghee Roast Recipe

Name: Chicken Ghee Roast Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Cuisine: Mangalorean
Ingredients: 15 Kashmiri Chillies; 12 Byadgi Red Chillies (Spicy Version); 15 Peppercorns; 1 ½ Tablespoons Coriander Seeds; 1 Teaspoon Cumin Seeds; 1/2 Teaspoon Fenugreek Seeds; 15-20 Garlic Cloves; 1 Teaspoon Tamarind Paste (or 1 teaspoon tamarind soaked in water); 1 Kg Chicken; 1/2 Cup Ghee; 1 Teaspoon Salt; 2 Teaspoon Sugar; 2 Sprigs of Curry Leaves

Byluca Carter November 27, 2025November 27, 2025

Jump to Recipe

Introduction

Chicken Ghee Roast is a celebrated dish from Mangalorean cuisine, known for its tender chicken pieces coated in a rich, flavorful masala. This recipe combines aromatic spices and ghee to create a sumptuous meal that’s both comforting and indulgent.

A white bowl with black patterns holds a single layer of bright green banana leaves, on top of which sits a mound of dark reddish-brown chicken pieces covered in thick, coarse sauce. Small fresh green leaves are scattered over the chicken and around the bowl on a white marbled surface. In the background, a round woven basket with a white cloth is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Masala:

15 Kashmiri chillies

12 Byadgi red chillies (spicy version)
15 peppercorns

1 ½ tablespoons coriander seeds
1 teaspoon cumin seeds

½ teaspoon fenugreek seeds
15-20 garlic cloves
1 teaspoon tamarind paste (or tamarind soaked in water)

Ghee Roast:

1 kg chicken
½ cup ghee

1 teaspoon salt
2 teaspoons sugar
2 sprigs of curry leaves

Instructions

Step 1: Dry roast peppercorns, coriander seeds, cumin seeds, and fenugreek seeds on medium heat for 2-3 minutes until fragrant. Transfer to a plate. Then dry roast the Kashmiri and Byadgi chillies for 2-3 minutes, stirring continuously. Transfer and let cool.
Step 2: Dry roast garlic cloves for 2-3 minutes. Once all ingredients are cooled, combine the roasted spices and garlic in a mixer jar. Add tamarind and blend into a smooth paste, adding 3-4 teaspoons of water gradually as needed. Set aside the masala.
Step 3: Mix 2-3 tablespoons of masala with the chicken. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator. Bring to room temperature before cooking.

Step 4: Heat half the ghee in a large pan. Cook the chicken in batches without crowding the pan, frying each side for 3-4 minutes. Remove and keep aside.
Step 5: In the same pan, add remaining ghee and the leftover masala. Fry until the masala dries and water evaporates, about 6-8 minutes, until it turns a deep reddish-maroon color and ghee rises to the top.
Step 6: Return the chicken to the pan. Add salt and sugar, stirring to coat the chicken well. Cover and cook for 5 minutes.

Step 7: Garnish with curry leaves and serve hot.

Tips & Variations

For deeper flavor, marinate the chicken overnight in the refrigerator.
Adjust the number of red chillies according to your heat preference.

You can substitute chicken with boneless pieces for quicker cooking.
Use fresh curry leaves for a bright, aromatic finish.

Storage

Store leftover Chicken Ghee Roast in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave to retain moisture and flavor. Avoid overheating to keep the chicken tender.