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Succulent, bite-sized chicken pieces tossed in a fiery, tangy Mangalorean masala, slow-roasted in fragrant ghee. A classic coastal Karnataka appetizer that's bursting with bold flavors and a rich, deep red color.
For 4 servings
Marinate the Chicken
Prepare the Ghee Roast Masala Paste
Cook the Chicken
Succulent, bite-sized chicken pieces tossed in a fiery, tangy Mangalorean masala, slow-roasted in fragrant ghee. A classic coastal Karnataka appetizer that's bursting with bold flavors and a rich, deep red color.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 386.4 calories per serving with 25.71g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
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Roast the Masala and Finish the Dish
Replace chicken with 400g of paneer or firm tofu, cut into cubes. Pan-fry the paneer/tofu in a little ghee until golden before adding it to the roasted masala in the final step.
Use 500g of large prawns, deveined. Prawns cook much faster, so add them to the roasted masala and cook for only 3-4 minutes until they turn pink and curl.
To reduce the heat, decrease the number of Guntur chilies to 1-2 or omit them entirely, relying on the Byadgi chilies for color and mild spice. You can also add an extra half-teaspoon of jaggery to balance the flavors.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The masala is packed with spices like turmeric, coriander, and chilies, which contain powerful antioxidants and anti-inflammatory compounds that can help combat oxidative stress in the body.
Ghee is a source of fat-soluble vitamins like A, E, and D, and contains butyric acid, a short-chain fatty acid that supports gut health and can help reduce inflammation.
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
A single serving of Chicken Ghee Roast (approximately 150g) contains an estimated 320-350 calories. This can vary based on the cut of chicken and the exact amount of ghee used.
Chicken Ghee Roast can be part of a balanced diet when eaten in moderation. It is high in protein from chicken and contains beneficial spices. However, it is also rich in saturated fats due to the generous use of ghee, so portion control is recommended.
Yes, you can use chicken breast. However, chicken thighs are recommended for a juicier and more flavorful result. If using breast, be careful not to overcook it. Reduce the initial searing time by a couple of minutes to prevent it from becoming dry.
For the vibrant color of Byadgi chilies, the best substitute is Kashmiri red chilies. For the heat of Guntur chilies, you can use any other medium-hot dried red chili like deggi mirch or even a pinch of cayenne pepper, adjusting to your spice preference.
Store leftover Chicken Ghee Roast in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if the masala seems too thick. Avoid microwaving, as it can make the chicken tough.
Traditionally, it is served as an appetizer with sliced onions and lemon wedges. It also pairs exceptionally well with soft, rice-based breads like Neer Dosa or Appam, which help to balance the intense, spicy flavor.
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