Chicken recipes

Chicken Ghee Roast

Ever in view that I returned from Bangalore last month, this recipe turned into my “to make” listing. Chicken ghee roast is a totally popular Mangalorean dish and is an absolute pleasure to eat. Pair it with Neer Dosa or Appam and it makes for an exceptional meal. And if you can’t, serve the Chicken Ghee Roast with sambhar and ghee rice for a lovely weekend brunch.

Chicken Ghee Roast

Chicken Ghee Roast


  • Chicken 800 gms dressed and cut into bite-size pieces
  • Yogurt 1 cup
  • Red Chile Powder 1 tsp
  • Turmeric 1/4 tsp
  • Ginger 1/2 Tsp paste
  • Garlic 1/2 Tsp paste
  • Coriander powder 1 Tbsp
  • Pepper 1/2 Tsp
  • Lime juice 2 Tbsp
  • Salt 1.5 Tsp
  • Fennel seeds 1 tsp
  • Peppercorns 1/2 Tsp
  • Cumin Seed 1/2 Tsp
  • Fenugreek seeds 6-7
  • Cinnamon 1″ stick
  • Whole Cloves 4
  • Garlic 15 cloves
  • Ginger 1″ grated
  • Coriander Seeds 2 Tbsp
  • Kashmiri Chile 6 seeded
  • Tamarind pulp 2 Tbsp
  • Jaggery 2 Tsp
  • Ghee 7 Tbsp
  • Curry Leaf 10


Step 1

Wash and cut the chicken into bite-size pieces and marinate it in yogurt, ginger and garlic paste, coriander powder, pepper powder, Red Chile powder, turmeric, 1 Tsp salt, and lime juice. Keep the marinated chicken on tabletop for about an hour.Ingredients 1

Step 2

In a pan heat 1 Tbsp ghee and add to it 15 garlic pods, fennel seeds, peppercorns, cumin seeds, fenugreek seeds, cinnamon, whole cloves, grated ginger, coriander seeds, and whole Kashmiri red chilies. Fry this for about a minute or so, add the tamarind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masalas get soft. Cooldown this mixture and make it into a fine paste.Ingredients 2

Step 3

In a heavy bottom pan, add about 1/2 Tsp ghee and the marinated chicken along with the marinade. Cover and cook till the marinade thickens and the chicken cooks.

Step 4

In another heavy-bottomed pan, heat the remaining ghee (about 5.5 Tbsp), temper with a handful of curry leaves and add the masala paste along with 1/2 Tsp salt. Allow the masala to get completely fried. Keep adding water so that the flavors from the aromatic spices blend with each other. The masala is done when you see ghee floating on top of the masala. This takes about the same amount of time that takes the chicken marinade to be cooked.

Step 5

Mix the cooked chicken with the fried masala and continue frying for about 10 minutes. Add powdered jaggery and mix well. Taste for salt and adjust if it is less.

Step 6

The chicken should be completely cooked by now and should get coated with a thick layer of masala. You will also see the ghee floating along with the masala.

Step 7

Garnish with curry leaves or coriander and serve hot.

Serving Suggestion

Serve Chicken Ghee roast with Neer Dosa or Appams. You can also serve it with Steamed Rice with a dollop of ghee and Sambhar on the side.

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