Chicken Ghee Roast

Aromatic masala and a dash of ghee combine to create this traditional Mangalorean dish. It is hot and spicy and leaves a tangy feel in the mouth. The key to cooking this dish is to get the right combination of spices and have them finely ground into a paste. It takes some time and patience to get that done but I strongly recommend not taking short cuts on the spice blend. I must admit, this is not a recipe which we cook at home often. It comes in handy for celebrations and while entertaining guests. One can temper the spice level by reducing the number of red chilies. It does affect the original taste but it’s advisable to moderate the spice according to your palate. This can be served with a wide variety of accompaniments ranging from the Neer Dosa to Parathas or even Pulao. So go ahead and try this Spice blast from Mangalore.


Chicken Ghee Roast

  • Author: Reetika Mitra
  • Prep Time: 1 Hr
  • Cook Time: 30 mins
  • Total Time: 1 Hr 30 mins
  • Yield: 5 -6 1x


A Gastronomic Delight from Mangalore



Ingredients to Marination  :

  • 1 Kg Chicken, with bones
  • Juice of 1 Lime
  • ½ cup thick curd
  • ½ Tsp Turmeric powder
  • Salt to taste

Ingredients For Dry Roasting   :

  • 6 to 10 dried Red Chillies ( depending on your spice intake)
  • 1 heaped Tsp Black Pepper
  • 2 Tsp Coriander seeds (Dhania)
  • 1 heaped Tsp Cumin seeds (Jeera)
  • 1 Tsp Fenugreek seeds (Methi)

Ingredients For Grinding  :

  • The Roasted Mix (given above)
  • 56 Garlic cloves
  • 1 inch Ginger
  • 34 Tbsp Tamarind water
  • 23 Tbsp of water ( If needed while grinding)

Other Ingredients :

  • ¼ cup + 2 Tbsp of Ghee
  • 12 Tsp Jaggery


  1. Wash, clean and pat dry chicken pieces
  2. In a large bowl marinate the chicken along with the curd, lemon juice, turmeric powder. Massage the chicken pieces well with the marinade. Keep aside for 1 Hr or more.  In case you marinate it for more than 1 hr, it’s a good idea to refrigerate it.
  3. In a pan over medium heat, dry roast the ingredients under “to be Roasted”. Care should be taken to keep stirring constantly and not to over roast as they will undergo a second round of cooking later. Cool and fine grind them along with the rest of the ingredients for “Grinding” that is, garlic cloves, ginger, tamarind water and a little water.
  4. Next take a heavy bottomed pan and heat the ghee. Add the marinated chicken, piece by piece (without the liquid marination). Stir and cook the chicken by tossing from one side to the other. When the chicken is 3/4th cooked remove them to a plate as they will get further cooked a second time round.
  5. In the same pan add the rest of the curd marination. Stir well and cook for a minute or two. Pour into a bowl and keep it ready.
  6. To the same pan, put the finely ground masala and give it a good mix over Low flame. Now add 2 Tbsp of ghee along with the cooked marinated stock (Instruction No: 5), salt according to taste and the jaggery. Keep stirring constantly from time to time.
  7. Return the chicken pieces to the pan. Gently mix the chicken pieces with the masala-ghee gravy. Leave the chicken over Low flame and cook for 5 min or so till chicken is evenly done. Add the curry leaves just before taking off the flame. Give it a good mix to infuse the curry leaves .
  8. Serve hot teamed with roti, paratha, naan, rice or pulao.


  • Serving Size: 5 -6


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