Chicken Ghee Roast

  • Yield : 800 gms
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m

A restaurant style dish that you can prepare at home

Ever since i returned from Bangalore last month, this recipe was on my “to make” list. Chicken ghee roast is a very popular Mangalorean dish and is an absolute delight to eat. Pair it with Neer Dosa or Appam and it makes for an awesome meal. And if you can’t, serve the Chicken Ghee Roast with sambhar and ghee rice for a lovely weekend brunch.

The ghee roast originated in a small town called Kundapur near Mangalore. The ghee flavored fiery red, tangy and spicy dish soon became very popular and is available in restaurants across Karnataka.

The Chicken Ghee Roast is made in Ghee (Clarified butter). Read about benefits of ghee here.


Try not to skimp on Ghee for this recipe. The use of ghee gives the dish it’s flavour and makes it delectable. To make the dish look colourful use the Kashmiri chilies.

Mangalorean Cuisine

The cuisine of Tulu Nadu region of India which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys is collectively called Mangalorean Cuisine.Β  The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., idlis fluffed with toddy or yeast, neer dosa, etc.

A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy. Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasam more delicious. Moreover, the three main things that add flavor to the various dishes of Mangalore are raw mango, tamarind and kokum.
Mangalorean Parfait Ice cream
Source: Wikipedia

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 Tbso
  • 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 chicken into bite size pieces and marinade 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 table top 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 wholekashmiri red chilies. Fry this for about a minute or so, add the tamrind 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. Cool down 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 take 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.

Watch the video to see the recipe and process of making Appams.

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Recipe Comments

Comments (36)

  1. posted by Yogesh on November 7, 2018

    Lovely chicken

  2. posted by Anil on September 16, 2018

    Hi Swati,

    The recipe looks interesting to try out. Would mind adding how much water needs to be added to masala please. Being a beginner to cooking, it would help me to get through.

    Thanks, Anil

    • posted by Swati Sani on September 17, 2018

      Thanks. Do try the recipe. About a cup of water is what you need to add, I have given this in the recipe.

  3. posted by Shanthakumari on August 2, 2018

    Tried this yesterday and it was absolutely delicious!
    Thank you for an awesome recipe, kudos!

  4. posted by Bhavika on May 21, 2018

    Hi Swati, I am newly married n my in laws don’t like the food that I cook. So they never let me cook chicken. This Sunday situation was such that they told me to make chicken. I picked this recepie n was nervous. But when I asked my husband after dinner, “batao aaj kya kam zyada tha, “he replied it was perfect. After hearing this I was very happy. This was a big compliment for me n I want to share it with you. Your recipe is perfect. Thanks for sharing.

    • posted by Swati Sani on May 22, 2018

      I am so happy it worked out for you. Here’s to more awesome cooking by you!

  5. posted by Mash on April 25, 2018

    Hi just found you on pinterest beautiful ghee roast cannot wait to make it you haven’t mentioned the quantity of fennel seeds

    • posted by Swati Sani on April 25, 2018

      Thank you. You will need 1 tsp fennel seeds. I have updated it in the recipe. Thanks for pointing out.

  6. posted by Hitha on April 12, 2018


    Have been making this recipe from a year or so, every time it’s a super hit! Heartfelt thank you for the recipe πŸ™‚

    • posted by Swati Sani on April 13, 2018

      Thank you. I am glad the recipe works for you.

  7. posted by Nayana on July 24, 2017

    So many thanks for this recipe. What a delight to see my son relish it and rate it very good.

    • posted by Swati Sani on July 24, 2017

      It’s always a delight to see children enjoy what we cook, so happy that your son liked it.

  8. posted by Mythiri on July 2, 2017

    Absolutely delicious. Everyone wanted more. Enjoyed it very much. Had it with Pulkas. I will definitely make it again.
    Thanks very much

  9. posted by Sangeeta on April 22, 2017

    Hi Swati,

    I came across your recipe. However, tried it with mutton instead of chicken n added stevia instead of Jaggery!! It was awesome!! Thanks n happy cooking..

  10. posted by Shilpa on February 26, 2017

    Hi tried ur receipe , very tasty, thanks a ton

  11. posted by Anna Thomas on December 24, 2016

    Hi Swati,

    Great post – Am planning to do it!
    Can the chicken marinade be made and kept overnight in fridge ? Also can I do the same for the masala? Means grind it and keep in fridge and cook the next day ?

    • posted by Swati Sani on December 24, 2016

      Thanks Anna,
      While you can easily marinate the chicken keep it overnight in the fridge, making the aromatic masala and keeping it overnight will rob some of it’s flavours. Although, you can still do it if you are pressed for time. Or, make everything ready and just grind it the next day when you are ready to cook.

      • posted by Anna Thomas on December 24, 2016

        Thanks a lot Swati!! πŸ™‚ Yea i will do so πŸ™‚

        I’m planning for this to be the special for our Christmas πŸ˜€

  12. posted by PAYAL on December 20, 2016


    • posted by Swati Sani on December 21, 2016

      You may skip tamarind but the taste will be different.

  13. posted by Hithashree on October 28, 2016

    Amazing recipe, loved it πŸ™‚ thank u!

  14. posted by Suresh on June 5, 2016

    I cooked for my wife she said It’s great really testy recipe and I feel very happy this credit goes to swati.

  15. posted by Dr Kuldeep Dmello on June 4, 2016

    Swati … Superb recipe .. I tried it with 1.2 kg of chicken and altered the recipe a bit in quantity … Turned out so yummy .. I just can’t believe it myself !!! Thank you so much !!

    • posted by Swati Sani on June 4, 2016

      Thank you. Happy that it you liked the recipe πŸ™‚

  16. posted by Germenn on March 30, 2016

    Hello Swati,

    The moment I read your recipe, I knew it was a keeper! Just tried it today with boneless chicken thighs cut into bite sized pieces as finger food for a party. The chicken released too much water but patience and faith got me through. The dish is amazingly tasty – in fact, as good as any I’ve had in Mangalore or Kundapur and just got wiped out by my guests. Too bad I didn’t stretch to neer dosa but pita bread worked marvels. Thank you so much!

    • posted by Swati Sani on June 4, 2016

      I am so pleased that it worked for you.

  17. posted by Rajshekar Suvarna on March 18, 2016

    Hi Swati,

    Can you give me some Veg & Non Veg recipes without Onion, Garlic, Ginger, Red Chillies (Green Chillies & Black Pepper is ok), and nothing sour (Like Tamrind, Kokam, Lime juice, Vinegar, sour tomatoes & Sour Curd)

    I can feel you frown, I know it is a big ask, but I have to live with it.

    I am taking some ayurvedic medicines for which I am not supposed to consume these things for the medicine to take effect.

    Please try to help me !

    Thanks & Regards

    Rajshekar Suvarna

  18. posted by Cyprian Dantis on February 22, 2016

    All the best Dear Swati I hope your good non veg post will help all newly married couple .as they will try their best at home.

    • posted by Tarique Sani on February 23, 2016

      Thank you. Cyprian Dantis. Can you please let me know where you found the link to this recipe. Some kind soul has posted it on one of the Facebook groups and I would like to thank them.

  19. posted by Jaykumar on October 4, 2015

    Hi Swati

    Pl give print option for your recipes.

    • posted by Swati Sani on October 4, 2015

      Will surely do, Jay.

  20. posted by babita varde on September 12, 2015

    It was awesome ! Made a gravy by doubling the marinade, extremely tasty … definitely a keeper … many thanks !

  21. posted by kushi on September 7, 2015

    Mouth watering! Beautiful clicks. Plate of neer dosa and I can finish off this one in no time πŸ™‚

  22. posted by juliana remefios on September 4, 2015

    Great receipe. Need receipe for neer dosa n appam

    • posted by Swati Sani on September 5, 2015

      Thank you. Will soon post both recipes.


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