Chicken Ghee Roast
Spicy, tangy chicken cooked with roasted spices and finished in fragrant ghee until glossy and rich. This Mangalorean favorite is bold, fiery, and perfect with neer dosa, appam, or simple rice.
For 4 servings
- prep · ~20 min
Marinate the chicken.
1.Mix chicken with yogurt, turmeric powder, and half of the salt in a bowl.2.Coat the pieces well so the marinade gets into all the cuts.3.Set aside for 20 minutes while you prepare the spice paste.TIPA short marinade helps the chicken stay juicy and softens the heat of the spice paste. - roast · ~3 min
Roast the spices.
1.Heat a small pan over low heat.2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.3.Roast gently until fragrant and slightly darkened, about 2 to 3 minutes.4.Take off the heat and cool completely.TIPKeep the heat low so the chilies turn aromatic, not bitter. - mix · ~2 min
Grind the masala paste.
Blend the roasted spices with garlic, tamarind paste, and water to a smooth, thick paste. Keep the paste fairly thick so it clings to the chicken later.
- saute · ~12 min
Cook the chicken.
1.Heat 1 tbsp ghee in a wide pan over medium heat.2.Add the marinated chicken and cook for 6 to 8 minutes, turning a few times.3.Cover and cook until the chicken is nearly done and releases its juices.4.Move the chicken to a plate and keep the pan aside.TIPDo not fully dry the pan; the browned bits add a lot of flavor to the roast. - saute · ~8 min
Cook the ghee roast masala.
1.Add the remaining ghee to the same pan.2.Add curry leaves and let them sizzle for a few seconds.3.Add the ground masala paste and cook on low heat until it turns glossy and the raw smell fades, 6 to 8 minutes.4.Stir in jaggery and the remaining salt.TIPStir often once the masala thickens so the ghee separates slowly without scorching. - simmer · ~7 min
Finish the chicken in the masala.
Return the chicken and any collected juices to the pan. Toss well, add a splash of water if needed, and cook for 5 to 7 minutes until the masala coats the chicken and the ghee begins to show at the edges.
- serve
Serve the chicken ghee roast hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan in the final stage so the masala reduces and coats each chicken piece instead of steaming.
- 2Cool the roasted spices fully before grinding; warm spices can make the paste taste harsh and slightly bitter.
- 3If using very hot dried chilies instead of Byadagi, reduce the count so the roast stays balanced and not aggressively fiery.
- 4Cook the masala on low heat until it looks glossy and the ghee peeks out at the edges; that is the key doneness cue.
- 5Bone-in chicken gives the roast more flavor, and the juices released while cooking help the masala cling better.
- 6This tastes even better after a short rest of 15 to 20 minutes, which lets the tamarind, jaggery, and ghee settle together.
- 7Reheat gently with a spoon of water or ghee so the thick masala loosens without catching at the bottom.
Adapt it for your goals.
Boneless
Use boneless thigh pieces for easier eating; reduce the first cooking time slightly so the meat stays juicy.
low spiceLow-spice
Cut back on the dried red chilies and keep the Byadagi style if possible for color with gentler heat.
prawnsPrawns
Swap chicken for prawns for a coastal-style variation; cook the prawns briefly at the end so they do not turn rubbery.
dry roast styleDry-roast style
Reduce the splash of water at the finish and cook a bit longer for a thicker, clingier masala suited to dosa.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken provides satisfying protein, making this roast hearty and filling when served with rice or dosa.
Spice-Driven Flavor
Chilies, coriander, cumin, pepper, garlic, and curry leaves bring bold taste without relying on heavy cream-based gravy.
Contains Fermented Dairy
The yogurt marinade adds tang and helps tenderize the chicken while contributing a little extra protein.
Frequently asked questions
Yes. Reduce the number of dried red chilies, especially if you are not using milder Byadagi chilies, while keeping the other spices the same.
