Chicken Ghee Roast Recipe
There’s something truly magical about a Chicken Ghee Roast Recipe—the glistening, deeply spiced masala coating each tender chicken piece, with aromas of ghee, curry leaves, and roasted spices filling the kitchen. Hailing from the coastal kitchens of Mangalore, this is one of those dishes that transforms everyday pantry staples into an eye-popping, finger-licking centerpiece. Get ready to unlock the secrets of making the Chicken Ghee Roast Recipe at home, guaranteed to impress your family or guests, and turn your dinner into a celebration of flavor.
Ingredients You’ll Need
While the Chicken Ghee Roast Recipe may sound decadent, it comes together with a handful of essential, carefully chosen ingredients. Each one, from the cooling yogurt to the rich ghee and fiery dried chilies, lends its unique character—contributing to the flavor, texture, and classic color of this beloved Mangalorean dish.
- Chicken (1 1/2 pounds bone-in pieces): Pick skinless, bone-in cuts for juicier, more flavorful results—drumsticks and thighs are perfect.
- Ghee (3 tablespoons): The heart of this recipe; its aromatic richness can’t be replaced, so try to use pure ghee for the best results.
- Yogurt (2 tablespoons): Helps tenderize the chicken and gives a gentle tang to the marinade, balancing the heat.
- Lemon juice (1 tablespoon): Brightens up the flavors and works with yogurt in the marinade to keep things juicy.
- Dried red chilies (8-10): The core source of heat—adjust the quantity for your preferred spice level and vivid red color.
- Coriander seeds (1 teaspoon): Adds a citrusy, nutty depth to the freshly made masala paste.
- Cumin seeds (1 teaspoon): Lends a warm, earthy undertone that pairs well with the other spices.
- Fennel seeds (1/2 teaspoon): A subtle sweetness that elevates the complexity of the dish.
- Peppercorns (1/2 teaspoon): Brings a peppery bite that rounds out the heat of the red chilies.
- Turmeric powder (1/2 teaspoon): For color and earthiness—plus a bit of extra warmth.
- Garam masala (1/2 teaspoon): Finishing spice for an extra layer of aromatic complexity.
- Onion, sliced (1 medium): Sautéed to golden perfection, the base of the sauce’s sweet depth.
- Garlic cloves (6-8): Fresh garlic gives an assertive, punchy flavor—don’t skimp here!
- Ginger (1-inch piece): Fresh ginger adds zing and brings balance to the spicy, earthy notes.
- Tamarind pulp (1 tablespoon): Traditional for tanginess—sub a squeeze of lemon if you don’t have it, but tamarind is best.
- Jaggery or brown sugar (1 teaspoon): Sweetness to round off the edges and tie all the flavors together.
- Salt (to taste): Make sure to taste and balance the dish at the end.
- Fresh curry leaves (for garnish): Essential for the authentic aromatic finish—don’t skip them if you can help it.
How to Make Chicken Ghee Roast Recipe
Step 1: Marinate the Chicken
Start by cleaning and cutting the chicken into medium-sized pieces. Toss them in a big bowl with yogurt, lemon juice, turmeric, and a generous pinch of salt. Marinate for at least 30 minutes (an hour or two if you have the time). This step not only infuses flavor but guarantees you juicy, tender chicken every single time.
Step 2: Prepare and Grind the Spices
Take your dried red chilies, coriander seeds, cumin seeds, fennel seeds, and peppercorns, and dry roast them in a skillet on medium heat. Stir and toast until the spices get fragrant and the chilies deepen in color—just don’t let them burn! Transfer them to a blender along with garlic, ginger, and just enough water to form a smooth, thick paste. This homemade masala is the very soul of the Chicken Ghee Roast Recipe.
Step 3: Sauté Onions and Cook the Masala
In a large skillet or kadhai, heat the ghee until it’s shimmering. Add the sliced onions and sauté patiently until they turn golden brown and caramelized, releasing deep flavor. Scrape in the fresh ground spice paste and cook, stirring often, until the oil begins to separate from the masala. This step develops all those signature flavors and aromas!
Step 4: Add Tang and Sweetness
Once the masala is cooked, stir in the tamarind pulp and jaggery (or brown sugar). Give it a quick mix to dissolve the sugar, introducing sweet-sour complexity that will set your Chicken Ghee Roast Recipe apart from the rest.
Step 5: Simmer Chicken to Perfection
Add the marinated chicken pieces to the skillet, making sure each one gets a generous coat of the vibrant masala. Sauté for a couple of minutes, then cover and cook on medium heat, letting the chicken absorb all those robust flavors. Stir occasionally, and keep cooking until the chicken is cooked through and the ghee starts to separate from the masala—a telltale sign you’re almost done.
Step 6: Garnish and Serve Hot
Before serving, toss in a few fresh curry leaves and stir well. Their aroma instantly elevates the dish. Serve your piping hot, glossy Chicken Ghee Roast Recipe straight from the skillet, making sure everyone gets a bit of the ghee-laced masala!
How to Serve Chicken Ghee Roast Recipe
Garnishes
No Chicken Ghee Roast Recipe is truly complete without a flourish of fresh curry leaves and (if you’re feeling fancy) a few extra drops of ghee just before serving. Try a light sprinkle of chopped coriander leaves for added color and a burst of freshness.
Side Dishes
This recipe begs for a trusty stack of fluffy neer dosa, warm steamed rice, or buttery parathas to mop up every drop of that luscious, spiced ghee masala. You could add a simple kachumber salad or a bowl of yogurt on the side to cool things down and round out the meal.
Creative Ways to Present
For a crowd, try serving Chicken Ghee Roast in small bowls as part of a festive thali, or tuck juicy bits into warm naan wraps for an Indian-inspired twist on tacos. You can even pile the chicken onto a platter with cocktail picks as a dramatic party appetizer—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring to an airtight container. Refrigerated, the Chicken Ghee Roast Recipe will keep well for up to 3 days, and you might even find the flavors deepen overnight.
Freezing
To freeze, portion the cooled chicken into freezer-safe containers or zip-top bags—try to remove as much air as possible to avoid freezer burn. Stored properly, your Chicken Ghee Roast Recipe will maintain its flavor and texture for up to one month.
Reheating
When you’re ready to enjoy your leftovers, reheat gently in a skillet over low heat, adding a splash of water or a touch more ghee to loosen the masala if needed. Avoid microwaving if possible, as it can dry out the chicken; stovetop reheating brings the flavors back to life.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs or breast can be used if you prefer, but keep in mind that bone-in pieces will give a richer, juicier flavor and a more authentic Chicken Ghee Roast Recipe experience.
How spicy is the Chicken Ghee Roast Recipe?
It does have a signature fiery kick, thanks to the dried red chilies, but you’re in complete control. Just reduce the number or use milder chilies if you want it less hot, and always taste as you go.
Is there a substitute for ghee?
Ghee is the secret to the signature aroma and richness, but if you have to, you can use a mix of butter and a neutral oil. However, for the real deal Chicken Ghee Roast Recipe, nothing beats authentic ghee.
Can I make this dish dairy-free?
You can experiment with plant-based yogurt and coconut oil instead of ghee for a dairy-free version, but you’ll lose some of the classic flavor notes found in the original Chicken Ghee Roast Recipe.
What if I don’t have tamarind pulp?
Don’t worry! While tamarind gives the dish its unique tang, you can swap in a squeeze of lemon or a bit of vinegar for acidity, though the flavor will be a little less traditional.
Final Thoughts
If you’re ready to wow your friends and family with something genuinely special, give the Chicken Ghee Roast Recipe a try. It’s a timeless favorite that delivers bold flavor, irresistible aroma, and a taste of Mangalorean warmth right from your kitchen. One bite, and you’ll want to make it again and again!
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Chicken Ghee Roast Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Ghee Roast recipe is a flavorful and spicy Indian chicken dish cooked in ghee and aromatic spices. The succulent chicken pieces are marinated, then cooked in a rich, masala gravy until tender and coated with a delicious blend of spices. Perfect to serve with dosa, rice, or paratha.
Ingredients
Marinade:
- 1 1/2 pounds bone-in chicken pieces
- 3 tablespoons ghee
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- Salt to taste
Spice Paste:
- 8–10 dried red chilies
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon peppercorns
- 6–8 garlic cloves
- 1-inch piece ginger
- 1 tablespoon tamarind pulp
- 1 teaspoon jaggery or brown sugar
Others:
- 1/2 teaspoon garam masala
- 1 medium onion, sliced
- Fresh curry leaves for garnish
Instructions
- Clean and Marinate Chicken: Cut chicken into medium pieces. Marinate with yogurt, lemon juice, turmeric, and salt for 30 minutes.
- Prepare Spice Paste: Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, and peppercorns. Grind with garlic, ginger, and water to form a paste.
- Cooking: Heat ghee, sauté onions until golden. Add spice paste, cook until oil separates. Stir in tamarind pulp, jaggery. Add chicken, cook until done.
- Serve: Garnish with curry leaves and serve hot with dosa, rice, or paratha.
Notes
- Adjust red chilies for spice level
- Use ghee for authentic taste
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
