Chicken Ghee Roast

A Mangalorean recipe that hits all the right notes of spicy, peppery and zesty. Even though it has a hefty amount of ghee, it still is the perfect indulgent recipe that one can indulge in every once in a while.

A traditional recipe that originates from South India but has impressed tastebuds of foodies across the globe! Lavish and totally lip smacking, chicken ghee roast is a pan-roasted delicacy that is prepared to add a celebratory note to any occasion. Mouth-watering, marinated chicken with savoury mix of spices and a lot of ghee, this is a must-try recipe.

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Pan-roasted classic South Indian dish, this is made from simple ingredients yet features complex flavours- spicy, aromatic, rich in ghee and tangy masala. Chicken ghee roast is slowly cooked to perfection. This recipe is originally made with chicken, but can also be prepared with prawns, paneer or a veggie that has some bite to it. Fiery red colour masala looks smashingly hot on the contrary it is not going to be as hot as it looks, ghee brings the heat of chillies down; having said this, the undercurrent of tanginess makes you have one more dig at it.. You can enjoy it with rice, dosa, Chapati or any flat bread for that matter which can absorb that tasty masala.

Quick and easy chicken ghee roast ?

When it comes to comfort foods, top of my list is the Ghee Roast. Originally from Kundapur in Mangalore, it has many varieties but Chicken Ghee Roast is the topper. Perfectly blended spices make it difficult to resist. And if you like butter chicken, then ghee added to the dish should not be a problem. Usually cooked for hours slowly on a wide pan, you can now cherish this south India’s iconic dish in less amount of time too. However, you definitely need the right ingredients and good quality chicken. Tastes best with rice, dosa, roti or just as an appetiser.


Suggested cookware for the recipe 


    How to make Chicken Ghee Roast ?

    1) Start with washing the potatoes and boiling them.

    marinated chicken

    2) While the chicken is marinating, make the homemade spice mix. Start by dry roasting cinnamon, green cardamom, star anise, saunf, black peppercorns, dried red chilies, fresh red chilies, and poppy seeds. Dry roast these spices for 2-3 minutes till fragrant, golden in colour and toasty in texture.
    Mangalore recipe

    3) Once the spices are roasted, ground them into a masala. You can also store this masala for up to 4-5 months in a cool and dry place.
    chicken recipe

    4) Now to cook the chicken, drizzle the ghee in a circular fry pan and add some chopped ginger and garlic to the pan. Once the ginger and garlic get a bit of colour, add in the mustard seeds, and slit green chilli along with the curry leaves and let them fry off.
    pan fry chicken

    5) Add in the marinated chicken along with all the marinade and roast it on high heat for 8-10 mins. Add the homemade masala, around 2-3 tbsp, made earlier along with some red chilli powder and black pepper.
    Ghee roast

    6) Once the chicken is cooked, serve it on a plate and garnish it with fried curry leaves.
    Chciken ghee roast

    Expert Tip

      1. It’s an iconic dish with many versions, do try paneer, prawns, tofu etc.
      2. Spice mix can be used for months if kept in a cool and dry place
      3. Marination should be done for at least 45-60 mins.
      4. You can use dried Guntur chillies and dried Byadgi chillies for taste and colour.

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