How to make Chicken Ghee Roast – Recipe

Life Style

April 1, 2025

How to make Chicken Ghee Roast – Recipe

Chicken Ghee Roast is a deliciously aromatic dish from Mangalore, Karnataka. Known for its deep red colour and bold flavour, it combines tender chicken cooked in spicy, tangy masalas with the sumptuous aroma of ghee.

A staple of Mangalore cuisine, this signature dish is made with roasted spices, tamarind and biyajji chillies and pairs well with neer dosa, rice and chapatis. A true expression of coastal Indian flavours, Chicken Ghee Roast is a must try for lovers of hearty traditional cuisine.

Chicken Ghee Roast

Chicken Ghee Roast is a traditional dish from Mangalore, a coastal city in the Indian state of Karnataka. Known for its strong flavour, vibrant red colour and irresistible ghee aroma, this dish is a shining example of traditional South Indian cuisine. Its perfect blend of spice, sourness and richness makes it a favourite amongst gourmets.

The origins of Chicken Ghee Roast can be traced back to Kundapur, a small town near Mangalore, where it was first introduced by a local restaurant and quickly gained popularity. The dish features a unique masala made of roasted spices, dried red chillies, tamarind and garlic ground into a smooth paste.

Source: Archana’s kitchen

The chicken is marinated in yogurt and spices and slow cooked in ghee to allow the flavours to infuse the meat. This recipe is not only packed with flavour but also its cultural significance, reflecting the traditional cooking methods of the region.

It is a must-try for lovers of hearty, spicy and aromatic food. Fried chicken in ghee sauce is usually served with **Neer Dosa**, rice or chapatis, making it a versatile and popular choice for meals not only in South India but also around the world.

Origin and History Fried chicken in ghee sauce was first served at Shetty Ranch Home, a popular restaurant in Kundapur near Mangalore. It was initially made with seafood (such as prawns) but was later adapted for chicken and other meats. This dish reflects the bold, spicy flavours of Mangalore cuisine, influenced by South Indian spices and generous use of ghee.

Key characteristics of Chicken Roast with Ghee

Flavour Profile:

Spicy: Made with roasted red chillies and peppercorns. Spicy: Balanced with tamarind and yogurt. Rich and aromatic: Enhanced with a generous helping of ghee and freshly roasted spices. Texture: The rich masala paste coats the chicken, giving it a rich, full-bodied texture.

Visual Appeal:

This dish has a deep red colour, which is usually achieved by Byaji or Kashmiri chillies. Byaji chillies are known for their not too spicy colour.

Ingredients Details

Chicken

Bone-in chicken is usually used as it absorbs flavours better. However, boneless meat is quicker and more convenient to cook.

Ghee (Clarified Butter)

Ghee is the star of the dish, giving it richness and an incomparable aroma. It is important to use good quality ghee to get the authentic taste.

Byaggi Chillies

These chillies are an essential part of the dish, giving it a vibrant red colour without being too hot. You can also use Kashmiri chillies as a substitute.

Tamarind

Tamarind adds a spicy flavour to the dish, balancing the heat and richness. You can use tamarind paste or fresh tamarind pulp.

Yogurt (quark)

Using yogurt in the marinade tenderises the chicken and adds a subtle flavour to the dish.

Curry Leaves

Curry leaves give the dish a distinctive South Indian taste and aroma.

Palm Sugar

Although optional, adding palm sugar adds sweetness and balances the spiciness and sourness.

Detailed Cooking Instructions

Marinate

The chicken is marinated with yogurt, turmeric, red chilli powder and salt. This not only tenderises the meat but also allows the flavours to penetrate deeper into the meat.

Roast and grind the masala

A spice blend of coriander seeds, cumin seeds, fennel seeds and peppercorns is dry roasted to enhance the flavour. These spices are ground along with garlic, ginger, tamarind and roasted chillies into a smooth and fragrant paste.

Cooking This dish is cooked only in ghee, giving it a unique flavour. Fry the onions and curry leaves in ghee until golden brown and then add the masala paste. The masala is cooked until the ghee separates, which means the spices are cooked thoroughly. Add the marinated chicken and cook on low flame, allowing the masala to permeate the meat.

Finishing touches

Adding palm sugar balances the hot and sour flavors, resulting in a mellow taste.

Tips for the perfect chicken roast in ghee

Use fresh ingredients: Freshly ground spices and high-quality ghee make all the difference. Slow cook: Cook on low heat to let the chicken absorb the flavors. Balance the flavors: Adjust the hot, sour and sweet tastes to your liking. Authentic chillies: Byaji chillies are preferred for their colour and mild heat, but Kashmiri chillies or regular red chillies can also be used. Serving suggestions

Traditional side dishes

Neer dosa (soft, thin rice pancakes) is the most traditional side dish. Steamed rice or jeera rice also goes well with this dish.

Other options:

You can also spoon the rich masala over a paratha, chapati or naan. Nutritional value (per serving)

Calories: approx. 350-400kcal

Protein: approx. 20g

Fat: approx. 25g (mainly from ghee)

Carbohydrates: approx. 10g (from masala and palm sugar)

Regional variations

Chicken ghee roast is a typical Mangalore dish, with some slight variations.

Vegetarian version: Chicken can be replaced with paneer or mushrooms. Seafood Variations: Prawns and crabs can also be cooked in similar masalas and are equally tasty dishes.

FAQs

1.short note on Chicken Ghee Roast

Its perfect blend of spice, sourness and richness makes it a favourite amongst gourmets. The origins of Chicken Ghee Roast can be traced back to Kundapur, a small town near Mangalore, where it was first introduced by a local restaurant and quickly gained popularity.

The dish features a unique masala made of roasted spices, dried red chillies, tamarind and garlic ground into a smooth paste.

2.short note on Chicken

Bone-in chicken is usually used as it absorbs flavours better. However, boneless meat is quicker and more convenient to cook.

3.short note on Ghee

Ghee is the star of the dish, giving it richness and an incomparable aroma. It is important to use good quality ghee to get the authentic taste.

4.short note on side dishes

Neer dosa (soft, thin rice pancakes) is the most traditional side dish. Steamed rice or jeera rice also goes well with this dish.

5.short note on Byaggi Chillies

These chillies are an essential part of the dish, giving it a vibrant red colour without being too hot. You can also use Kashmiri chillies as a substitute.