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Chicken Ghee Roast Recipe

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★★★★★

4.8 from 150 reviews

Chicken Ghee Roast is a classic Mangalorean dish featuring tender, juicy chicken pieces simmered in a rich, aromatic masala made from roasted spices and ghee. This recipe highlights the perfect balance of heat from Kashmiri and Byadgi red chillies, depth from fresh garlic and tamarind, and a luxurious finish with ghee, resulting in a flavorful and indulgent meal that delights with every bite.

Ingredients

Scale

Masala

  • 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)

Ghee Roast

  • 1 Kg Chicken
  • 1/2 Cup Ghee
  • 1 Teaspoon Salt
  • 2 Teaspoon Sugar
  • 2 Sprigs of Curry Leaves

Instructions

  1. Roast Spices: In a frying pan over medium heat, dry roast peppercorns, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until fragrant. Transfer to a plate.
  2. Roast Chillies and Garlic: Dry roast Kashmiri and Byadgi red chillies for 2-3 minutes, stirring continuously to avoid burning. Transfer to a plate and allow to cool. Then roast garlic cloves for 2-3 minutes.
  3. Prepare Masala Paste: Once cooled, combine all roasted spices and garlic in a mixer jar. Add tamarind and blend the mixture to a smooth, thick paste, adding 3-4 teaspoons of water gradually as needed. Set the masala aside.
  4. Marinate Chicken: Add 2-3 tablespoons of the prepared masala to the chicken and mix well. Cover and refrigerate to marinate for at least 2 hours, preferably overnight for best flavor. Remove chicken from the refrigerator 30 minutes before cooking for room temperature.
  5. Fry Chicken: Heat half the ghee in a large pan or kadhai. Cook the chicken in batches, frying each piece for 3-4 minutes on each side until browned but not fully cooked. Remove chicken with tongs and set aside.
  6. Cook Masala: In the same pan, add the remaining ghee and the leftover masala. Fry the masala on medium heat, stirring frequently, for 6-8 minutes until all water evaporates and the mixture turns a deep reddish-maroon with ghee separating on top.
  7. Combine and Finish: Return the fried chicken pieces to the pan. Add salt and sugar, and mix well to fully coat the chicken in the masala. Cover the pan and cook for 5 minutes to let the flavors meld.
  8. Garnish and Serve: Sprinkle curry leaves over the chicken and serve hot, enjoying the rich, spicy, and aromatic flavors of this traditional Mangalorean Chicken Ghee Roast.

Notes

  • For best results, marinate the chicken overnight to allow deep flavor infusion.
  • Do not burn the spices while roasting; always stir continuously and roast on medium heat.
  • Use fresh ghee for authentic taste and richness.
  • You can adjust the number of chillies if you prefer a milder or spicier dish.
  • Ensure chicken is brought to room temperature before cooking to ensure even cooking.
  • Cooking the masala until ghee separates is key to achieving the characteristic flavor and texture.

Keywords: Chicken Ghee Roast, Mangalorean Chicken Recipe, Spicy Chicken, Indian Chicken Curry, Ghee Roast Chicken

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