Chicken Ghee Roast Recipe

If you’re a fan of rich, aromatic, and deeply flavorful chicken dishes, then Chicken Ghee Roast is an absolute must-try. Hailing from the coastal region of Mangalore, this dish combines succulent chicken, fiery spices, and the richness of ghee, resulting in a meal that’s both indulgent and memorable. Whether served at a family dinner, festive celebration, or a weekend treat, this recipe promises a restaurant-quality experience right at home.

With a total preparation and cooking time of around 3 hours 35 minutes (including marination), it’s a dish that rewards patience with layers of flavor that dance on your palate. Let’s explore everything you need to know to make this iconic Mangalorean favorite perfectly.

Why You’ll Love This Recipe

• Authentic Mangalorean flavors: A true reflection of coastal Karnataka cuisine.
• Rich and aromatic: The combination of ghee and freshly roasted spices elevates the taste.
• Tender, juicy chicken: Marination and cooking technique ensure succulent pieces in every bite.
• Customizable heat: Adjust the number of red chilies to suit your spice preference.
• Visual appeal: Deep maroon-colored masala coated over golden chicken pieces looks stunning on the plate.

Ingredients Breakdown

Yield: 4 servings

Masala

• 15 Kashmiri red chilies
• 12 Byadgi red chilies (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 1 teaspoon tamarind soaked in water)

Chicken & Ghee Roast

• 1 kg chicken (preferably with skin on for extra flavor)
• ½ cup ghee
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 sprigs of fresh curry leaves

Tools & Equipment Needed

• Frying pan for roasting spices
• Large kadhai or deep pan for cooking chicken
• Mixer or chutney jar for blending masala
• Tongs for handling chicken pieces
• Measuring spoons and cups
• Small bowl for mixing salt and sugar with chicken

Step-by-Step Instructions

1. Prepare the Masala

1. Dry roast whole spices: Add peppercorns, coriander seeds, cumin seeds, and fenugreek seeds to a frying pan. Dry roast on medium heat for 2–3 minutes until aromatic. Transfer to a plate.
2. Roast the chilies: Add Kashmiri and Byadgi red chilies to the same pan. Roast for 2–3 minutes while stirring continuously. Avoid burning. Transfer to a plate to cool.
3. Roast garlic: Add garlic cloves to the pan and roast for 2–3 minutes until lightly golden.
4. Blend the masala: Once cooled, transfer roasted spices and garlic to a mixer jar. Add tamarind and blend into a thick, smooth paste, adding 3–4 teaspoons of water gradually as needed. Set aside.

2. Marinate the Chicken

1. Add 2–3 tablespoons of the prepared masala to the chicken and mix thoroughly.
2. Cover and allow to marinate for at least 2 hours. For the best results, marinate overnight in the refrigerator.
3. Remove chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.

3. Cook the Chicken

1. In a large kadhai or deep pan, heat half of the ghee.
2. Fry chicken pieces in batches for 3–4 minutes on each side until lightly browned. Avoid overcrowding the pan.
3. Remove cooked chicken and keep aside.

4. Cook the Masala

1. In the same pan, add the remaining ghee and the rest of the masala.
2. Fry the masala for 6–8 minutes until it thickens, turns a deep reddish-maroon color, and all the ghee rises to the top.

5. Combine Chicken with Masala

1. Add chicken pieces back to the pan along with salt and sugar.
2. Mix well to ensure the masala evenly coats the chicken.
3. Cover and cook for 5 minutes to allow flavors to meld.
4. Sprinkle with fresh curry leaves and serve hot.

Tips & Variations

• Spice level adjustment: Reduce Byadgi red chilies or remove seeds to make the dish milder.
• Marination: Overnight marination enhances flavor and tenderness.
• Serving suggestion: Pair with hot steamed rice, neer dosa, or plain rotis for a traditional experience.
• Vegetarian option: For a plant-based version, try ghee-roasted paneer or tofu with the same masala.
• Extra richness: Add a tablespoon of cream or coconut milk to the masala before adding chicken for a milder, creamier version.

Flavor Profile & Pairings

• Aromatic and bold: Roasted spices and ghee create a deep, complex flavor.
• Slightly tangy: Tamarind adds subtle acidity to balance the richness.
• Texture: Tender chicken coated in thick, luscious masala with a glossy finish.
• Traditional sides: Serve with steamed rice, ghee-roasted rotis, or neer dosa for a full Mangalorean meal.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	506 kcal
Protein	24 g
Carbohydrates	11 g
Total Fat	41 g
Saturated Fat	19 g
Polyunsaturated Fat	5 g
Monounsaturated Fat	14 g
Trans Fat	0.1 g
Cholesterol	148 mg
Sodium	768 mg
Fiber	2 g
Sugar	4 g
Vitamin A	1089 IU
Vitamin C	17 mg
Calcium	58 mg
Iron	2 mg

Dietary Notes: Rich in protein and healthy fats; gluten-free if served with rice or roti.

Make-Ahead & Storage Tips

• Marinate ahead: Marinate chicken overnight for best results.
• Refrigeration: Store cooked chicken in an airtight container for up to 2 days.
• Reheating: Warm gently on low heat to prevent drying. Add a splash of ghee or water if needed.

FAQs

Can I make this less spicy?
Yes, reduce the number of Byadgi chilies or remove seeds for milder heat.

Can this recipe be made with bone-in chicken?
Yes, but increase cooking time to ensure chicken is fully cooked.

What can I serve with Chicken Ghee Roast?
Steamed rice, neer dosa, or rotis are traditional pairings.

Can I use store-bought masala paste?
While possible, fresh roasted masala ensures the best flavor and aroma.

Cooking Timeline

Stage	Time
Prep Masala	15 minutes
Roast Chicken	20 minutes
Marination	2–3 hours
Total Time	3 hours 35 minutes

Serving Suggestions

• Serve hot with steamed basmati rice or neer dosa.
• Garnish with fresh curry leaves or a sprinkle of coriander for extra aroma.
• Plate on a large platter for family-style serving.

Recipe Variations

1. Paneer Ghee Roast: Replace chicken with paneer cubes for a vegetarian alternative.
2. Coconut Twist: Add a tablespoon of coconut milk to masala for a slightly sweet, milder flavor.
3. Spicy Lovers’ Edition: Add extra Kashmiri and Byadgi chilies for a fiery version.
4. Slow-Cooked Version: Cook chicken on low heat for 15–20 minutes to allow deeper flavor absorption.

Ingredient Spotlight

Ghee

• Selection: Use high-quality, unsalted ghee for authentic flavor.
• Storage: Store in a cool, dry place; it can last months.
• Enhancement: Ghee adds a nutty, rich aroma and enhances spice flavors.

Red Chilies

• Kashmiri Chilies: Provide vibrant color with mild heat.
• Byadgi Chilies: Deliver spiciness and smoky depth.
• Storage: Keep dried chilies in an airtight container away from sunlight.

Pro Cooking Tips

• Always dry roast spices separately for best aroma.
• Cook chicken in batches to avoid steaming.
• Fry the masala until oil separates to achieve authentic texture and taste.

Storage & Freezing Guide

• Refrigeration: Store chicken in airtight containers for 2–3 days.
• Freezing: Freeze cooked chicken separately from the masala; thaw and reheat gently.
• Reheating: Warm slowly over low heat; add a little ghee or water to refresh flavors.

Expanded Conclusion

Chicken Ghee Roast is a celebration of Mangalorean cuisine, combining spice, richness, and aroma in every bite. With succulent chicken, roasted masala, and ghee-infused flavor, this dish will impress family and friends alike. While it requires some marination time, the payoff is a deeply satisfying, restaurant-quality meal at home.

Try this recipe for your next special meal—experience the vibrant taste of Mangalore in your kitchen, and enjoy every luscious, fiery bite!

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