Name: Chicken Ghee Roast: The Authentic Mangalorean Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 10-12 dried Byadgi red chilies (for color and mild heat); 1.5 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 1/4 tsp fenugreek seeds; 8-10 cloves garlic; 1 tbsp tamarind paste (or a small lime-sized ball of tamarind); 750 g bone-in chicken (cut into medium pieces); 1/2 cup plain yogurt; 1 tsp turmeric powder; 1 tbsp lemon juice; 1/2 cup ghee (clarified butter); 1 tsp jaggery (grated, or brown sugar); Salt (to taste); 8-10 curry leaves (optional)

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This authentic Chicken Ghee Roast recipe delivers a fiery, tangy, and rich dish that is a true classic of Mangalorean cuisine. Imagine tender, succulent chicken pieces coated in a vibrant red masala, slow-roasted in pure ghee until fragrant and incredibly flavorful. It’s a show-stopping dish that is surprisingly easy to make at home. If you’re ready to create an unforgettable meal, you’ve come to the right place. This detailed guide will walk you through every step of making the perfect Chicken Ghee Roast from scratch.

Step-by-step image showing the Chicken Ghee Roast simmering in a pan, with the ghee separating from the thick, aromatic spice paste. — Slow-roasting the chicken in ghee and spices is the secret to maximum flavor.

What is Chicken Ghee Roast?

Chicken Ghee Roast is a popular Indian chicken dish with roots in Kundapur, a coastal town in the Mangalore region of Karnataka. Its signature flavor comes from a unique blend of roasted spices, tangy tamarind, and a generous amount of clarified butter, or ghee. The chicken is first marinated and then slow-cooked in this aromatic masala, resulting in a dish that is both spicy and deeply savory. Unlike many other curries, it’s a semi-dry preparation, making the flavor of the masala incredibly concentrated and delicious.

Why You’ll Love This Recipe

Authentic Flavor: This recipe uses the traditional method and spices, like Byadgi chilies, to give you the true taste of a Mangalorean Chicken Ghee Roast.
Incredibly Aromatic: Roasting your own spices and using pure ghee creates an aroma that will fill your kitchen and have everyone’s mouth watering.
Perfectly Tender Chicken: Marinating the chicken in yogurt and spices ensures it stays juicy and soaks up all the wonderful flavors of the masala.
Versatile Dish: It’s a fantastic centerpiece for a special dinner but also simple enough for a weeknight treat. It pairs beautifully with various breads and rice. Looking for another simple weeknight meal? Try this creamy garlic chicken recipe.

The Heart of the Roast: Key Ingredients

The magic of this dish lies in its special spice blend. While the list might seem long, each ingredient plays a crucial role in creating the signature flavor profile.

For the Ghee Roast Masala:

Dried Red Chilies: A mix of spicy Guntur and mild, colorful Byadgi chilies is traditional. Byadgi chilies give the dish its iconic deep red color without overwhelming heat.
Coriander Seeds: Provides an earthy, citrusy base to the masala.
Cumin Seeds: Adds a warm, nutty flavor.
Fenugreek Seeds (Methi): Use sparingly, as they are slightly bitter but add a unique, essential aroma.
Black Peppercorns: For a pungent, sharp heat.
Garlic: Adds a savory depth and pungency.
Tamarind: This is what gives the Ghee Roast its characteristic tangy flavor that balances the spice and richness.

For the Chicken:

Chicken: Bone-in, skinless chicken pieces are ideal as they remain more flavorful and moist. You can also use boneless chicken thighs.
Ghee: The star of the show! Using high-quality ghee is essential for the authentic taste and aroma. Do not substitute it with oil.
Yogurt: Helps to tenderize the chicken in the marinade.
Turmeric Powder: Adds color and earthy notes.
Jaggery: A small amount is used to balance the tanginess of the tamarind and the heat from the chilies. You can use brown sugar as a substitute.

A close-up shot of spicy Mangalorean chicken ghee roast, highlighting the texture of the rich, dark red masala clinging to a piece of juicy chicken. — Look at that incredible ghee roast masala!

How to Make Chicken Ghee Roast (Step-by-Step)

Making this iconic dish involves three main stages: preparing the masala, marinating the chicken, and the final roasting process. Follow these steps for a perfect result every time.

Step 1: Prepare the Ghee Roast Masala Paste

First, dry roast the Byadgi chilies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds in a pan over low heat for 2-3 minutes until they become fragrant. Be careful not to burn them. Once cooled, transfer the roasted spices to a blender. Add the garlic cloves and a small piece of tamarind. Blend to a smooth, thick paste, adding a tablespoon or two of water if needed to help the blending process.

Step 2: Marinate the Chicken

In a large bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and salt. Mix well to ensure the chicken is evenly coated. Cover the bowl and let it marinate for at least 1 hour, or for best results, refrigerate for 4-6 hours. This step is crucial for tender, flavorful chicken.

Step 3: Cook the Chicken Ghee Roast

Heat a generous amount of ghee in a heavy-bottomed pan or kadai over medium heat. Once the ghee is hot, add the marinated chicken pieces, shaking off any excess marinade. Sear the chicken for 5-7 minutes until it’s lightly browned on all sides. Add the prepared ghee roast masala paste to the pan. Stir everything together until the chicken is well-coated with the masala. Add jaggery (or brown sugar) and salt to taste. If you enjoy spicy dishes, you might also like this classic chicken vindaloo.

Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes. Stir occasionally to prevent the masala from sticking to the bottom. The chicken is done when it’s tender and the ghee starts to separate from the masala, creating a rich, glossy coating. For a final touch, you can add a handful of curry leaves in the last few minutes of cooking for extra aroma.

Tips for the Perfect Chicken Ghee Roast

Use Quality Ghee: The flavor of the dish depends heavily on the quality of your ghee. Homemade or good quality store-bought ghee is recommended.
Don’t Skip the Marination: Marinating the chicken is key to making it tender and juicy. Don’t rush this step.
Roast Spices on Low Heat: To get the most flavor out of your spices, roast them on a low flame until they are just fragrant. Burning them will make the masala bitter.
Balance the Flavors: Taste and adjust the salt, tang, and sweetness. The jaggery should balance the sourness of the tamarind and the heat of the chilies, not make the dish sweet. If you have a sweet tooth, maybe some snickerdoodle cookie bites for dessert would be a great idea.

What to Serve with Chicken Ghee Roast

Chicken Ghee Roast is traditionally served with neer dosa, a thin, soft rice crepe from Mangalore. The delicate texture of neer dosa is perfect for scooping up the rich masala. It also pairs wonderfully with:

Steamed Rice
Appam (lacy rice pancakes)
Soft Chapatis or Rotis
A simple side of sliced onions and lemon wedges

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