Chicken Ghee Roast
2015-09-04- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
- 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.
Tips
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. 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
Ingredients
- 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
Method
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. 
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.
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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posted by Puneet on July 10, 2023
Hi Swati,
Where’s the method of cooking the chicken?
It just says add the cooked chicken to the paste?
Thanks
posted by Swati Sani on July 10, 2023
Please read 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.
posted by Maithri on May 13, 2022
Can I follow the same recipe to make prawn ghee roast?
posted by Swati Sani on May 26, 2022
Yes, you can. Just adjust the quantities accordingly.
posted by Akky on June 11, 2022
Prepared this today for lunch along with ghee rice. Honestly I don’t remember preparing any curry without onions. I was very skeptical while the masala was cooking. But once I added the chicken to the masala,it turned out finger licking good. Thanks for sharing.
posted by Mrs. S. Coelho on May 19, 2020
Mind-blowing and fingerlicking recipe. God bless you for sharing this recipe.Made it and going to remake for every party.Thank you .
posted by shankar das on July 31, 2019
thanks for sharing this . i will try this recipe at home. waiting for next recipe
posted by Delna Shahuna Baindur on May 24, 2019
Loved the ghee roast turned out mind blowing thank you
posted by Rv on March 17, 2019
Hi swati. I tried the recipe 2day. It had come out very nice. My kids loved it. Thank u so much. Gravy was awesome finger licking.
posted by Grissel on February 17, 2019
Lovely Recipe. Chicken ghee roast is my favourite. Thank you so much for sharing.
posted by Yogesh on November 7, 2018
Lovely chicken
posted by Noufia Rafi on June 21, 2019
Is dis recipe same as coast to coast chicken ghee roast?Had tried many recipes btdidn’t get the authentic taste of. Chicken ghee roast
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.
posted by Shanthakumari on August 2, 2018
Tried this yesterday and it was absolutely delicious!
Thank you for an awesome recipe, kudos!
posted by Sno on July 2, 2023
I made this. It came out well. Requesting you to give manglorean gassi recipe
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!
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.
posted by Hitha on April 12, 2018
Hi,
Have been making this recipe from a year or so, every time it’s a super hit! Heartfelt thank you for the recipe 🙂
posted by Swati Sani on April 13, 2018
Thank you. I am glad the recipe works for you.
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.
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
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..
posted by Shilpa on February 26, 2017
Hi tried ur receipe , very tasty, thanks a ton
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!! 🙂 Yea i will do so 🙂
I’m planning for this to be the special for our Christmas 😀
posted by PAYAL on December 20, 2016
CAN WE SKIP THE TAMARIND IN THIS RECIPE.
posted by Swati Sani on December 21, 2016
You may skip tamarind but the taste will be different.
posted by Hithashree on October 28, 2016
Amazing recipe, loved it 🙂 thank u!
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.
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 🙂
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.
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
posted by Swati Sani on March 21, 2016
Hi,
A few recipes that fit in your criterion are:
Sabudana Wada: http://swatisani.net/kitchen/recipe/sabudana-vada/
Chakli : http://swatisani.net/kitchen/recipe/chakli-a-crispy-crunchy-snack/
Malpua: http://swatisani.net/kitchen/recipe/malpua-sweet-indian-pancakes/
Besan Laddo: http://swatisani.net/kitchen/recipe/besan-laddoo/
Shahi Tukda: http://swatisani.net/kitchen/recipe/shahi-tukda-indian-bread-pudding/
Happy cooking!
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.
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.
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 !
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 🙂
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.