Chicken Ghee Roast Bites

Name: Chicken Ghee Roast Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken thigh (boneless, skinless, cut into 1-inch bite-sized pieces); 5 tbsp ghee; 0.25 cup curd (thick, whisked); 1 pinch turmeric powder; 0.25 tsp salt; 10 pcs dried red chili (kashmiri or byadgi, stems removed); 1.5 tbsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 0.5 tsp black peppercorns; 8 pcs garlic (cloves, peeled); 1 tbsp tamarind paste; 0.5 tsp jaggery (grated); 15 pcs curry leaves (fresh); 0.5 cup water

RATING

4.6/5(128)

TASTE SCORE

9/10

Succulent, bite-sized chicken pieces slow-roasted in aromatic ghee with a fiery, tangy masala paste that clings to every morsel. This Mangalorean classic, hailing from the coastal town of Kundapur, delivers an intensely flavorful, spicy, and slightly tangy experience that pairs beautifully with neer dosa or steamed rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

416 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Marinate the chicken.
In a bowl, mix the chicken pieces with curd, a pinch of turmeric, and half the salt. Let it rest while you prepare the masala.
roast · ~5 min
Dry roast the whole spices.
1.Heat a small pan over medium-low heat.
2.Add dried red chilies and dry roast until they turn slightly darker and crisp (2 minutes).
3.Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast until fragrant (2-3 minutes).
4.Remove onto a plate and let them cool completely.
TIPKeep the heat low — fenugreek seeds burn easily and turn bitter.
mix · ~2 min
Grind the masala paste.
1.Transfer the cooled roasted spices to a blender jar.
2.Add garlic cloves, tamarind paste, and jaggery.
3.Pour in 2 tablespoons of water and grind to a smooth, thick paste.
roast · ~6 min
Sear the chicken in ghee.
1.Heat 2 tablespoons of ghee in a heavy-bottomed pan over high heat.
2.Add the marinated chicken pieces in a single layer.
3.Sear for 2-3 minutes per side until golden brown.
4.Remove the chicken and set aside.
roast · ~10 min
Roast the masala paste.
1.In the same pan, add the remaining 3 tablespoons of ghee.
2.Add the ground masala paste and sauté on medium heat.
3.Stir continuously for 8-10 minutes until the paste darkens, releases a rich aroma, and ghee separates from the sides.
TIPPatience here is key — a properly roasted masala determines the final color and depth of flavor.
simmer · ~15 min
Cook the chicken in the masala.
1.Add the seared chicken pieces and accumulated juices back to the pan.
2.Add the remaining salt and toss well so every piece is coated in masala.
3.Pour in ½ cup of water and bring to a gentle simmer.
4.Cook uncovered for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the gravy is completely dry, clinging to the chicken.
roast · ~3 min
Finish with a final ghee roast and curry leaves.
1.Push the chicken to one side. In the empty space, add the remaining tablespoon of ghee if needed.
2.Toss in curry leaves and let them splutter.
3.Increase the heat to high and toss the chicken continuously for 2-3 minutes.
4.Roast until the chicken pieces look glossy, slightly charred at the edges, and intensely aromatic.
serve
Serve immediately.
Serve the Chicken Ghee Roast Bites hot, with a wedge of lime on the side. Pairs beautifully with neer dosa, appam, or plain steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use Byadgi or Kashmiri red chilies for a deep color and moderate heat; they are less fiery than Guntur chilies.
2
Let the roasted spices cool completely before grinding; warm spices release steam and make the paste watery.
3
Roast the masala paste until the ghee visibly separates from the sides — this ensures the raw smell vanishes and the flavor deepens.
4
Sear the chicken in batches if needed; overcrowding the pan will steam the meat instead of browning it.
5
For a drier, more intense finish, increase the final high-heat roast by 1-2 minutes until the edges char slightly.
6
Make-ahead tip: Grind the masala paste up to 3 days in advance and refrigerate; the flavors will meld beautifully.
7
Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a pan with a splash of water.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce ghee to 2 tablespoons total: use 1 for searing and 1 for roasting the masala. The chicken will be less glossy but still intensely flavored.

mushroom version

Mushroom version

Replace chicken with 500g of firm mushrooms (like button or king oyster) cut into bite-sized chunks. Skip the yogurt marinade; sear mushrooms dry, then proceed. Great for vegetarians wanting a meaty texture.

extra fiery

Extra-fiery

Substitute 3 of the Kashmiri red chilies with Guntur or any very hot dried red chili. Add 1 finely chopped green chili along with the curry leaves at the end for an extra layer of heat.

seafood variation

Seafood variation

Use 500g of large, cleaned prawns instead of chicken. Marinate for just 10 minutes, sear for 1 minute per side, and cook in the roasted masala for only 4-5 minutes to avoid overcooking.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Chicken thigh provides a generous amount of high-quality protein, essential for muscle repair and satiety.

✓

Ghee Supplies Healthy Fats

Ghee is a source of butyrate, a short-chain fatty acid that supports gut health and provides stable energy.

✓

Spices Are Antioxidant-Rich

Coriander, cumin, fenugreek, and turmeric contain bioactive compounds with anti-inflammatory and antioxidant properties.

✓

Digestive Aid from Fenugreek & Cumin

Fenugreek and cumin seeds are traditionally used to support digestion and reduce bloating.

QUESTIONS?

Frequently asked questions

Yes, but reduce cooking time by about 5 minutes to prevent dryness. Sear on high heat, then simmer just until cooked through (internal temp 74°C/165°F).