Chicken Ghee Roast Recipe

Chicken Ghee Roast Recipe hits every craving at once: spicy, tangy, smoky, buttery, and deeply satisfying. It suits weeknight dinners, special occasions, and anyone who loves bold South Indian flavors in under about 1 hour. I first tasted it at a tiny Mangalorean restaurant and then spent years tweaking my home version until my family stopped ordering it from outside.

Why Make This Chicken Ghee Roast Recipe at Home

Homemade Chicken Ghee Roast tastes fresher, cleaner, and richer than most restaurant versions. You control the spice level, the amount of ghee, and the quality of the chicken, so the flavor fits your exact mood.

You also save money and skip mystery ingredients. Once you prep the spice paste, the recipe turns into an easy, repeatable favorite that works for both guests and lazy Sundays.

“This Chicken Ghee Roast Recipe tastes like restaurant-style Mangalorean chicken, but with cleaner flavors and a deeper roasted spice kick. ★★★★★”

Ingredients You Need

Chicken

• 1.5 pounds bone-in chicken, cut into medium pieces
  • Use skinless thighs and drumsticks for juicier meat.
  • You can use boneless thigh pieces if you want faster cooking and easier eating.
  • Avoid large breast pieces because they dry out faster.

Ghee and fats

• 4 to 5 tablespoons ghee
  • Use a good quality, aromatic ghee; desi ghee or grass-fed ghee works great.
  • Do not replace all the ghee with oil, or you lose the signature flavor.
• 1 teaspoon neutral oil
  • This helps prevent the ghee from browning too quickly.

Whole spices for roasting

These build the signature roasted masala flavor.

• 8 to 10 dried red chilies
  • Use a mix of Kashmiri red chilies for color and regular spicy red chilies for heat.
  • If you feel nervous about spice, use mostly Kashmiri and just 2 spicy chilies.
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 to 6 fenugreek seeds
• 4 cloves
• 1 inch cinnamon stick
• 3 to 4 garlic cloves
• 1 small piece ginger

Sour and sweet elements

• 2 tablespoons thick tamarind pulp
  • Soak a small lemon-sized ball of tamarind in warm water for 10 minutes, then squeeze and strain.
  • Use store-bought tamarind concentrate if you want a shortcut; start with 1 tablespoon and adjust.
• 1 to 2 teaspoons jaggery or brown sugar
  • This balances the heat and tang and gives that restaurant-style finish.

Other flavor boosters

• 1 medium onion, very finely sliced
• 8 to 10 fresh curry leaves
• 1 teaspoon salt, or to taste
• 1 teaspoon turmeric powder
• 2 tablespoons plain yogurt (optional, for marination and tenderness)

Optional garnish

• Extra curry leaves, lightly fried in ghee
• Lemon wedges
• Fresh coriander leaves, finely chopped

Equipment

• Heavy-bottomed skillet or cast iron pan
• Small pan for roasting spices
• Mixer grinder or blender for the masala paste
• Tongs or spatula
• Bowl for marinating chicken

Tips & Mistakes

• Toast whole spices on low heat until they smell nutty and fragrant; dark brown color means you burned them, so start again.
• Use bone-in chicken for deeper flavor; boneless cooks faster but can dry out if you overcook it.
• Add tamarind gradually and taste; too much tang can overpower the ghee and spices.
• Keep the heat on low to medium while you cook the masala, or the ghee and spices can scorch.
• Stir often during the final roasting stage so the masala coats the chicken evenly and does not stick.
• Do not skimp on ghee; this recipe depends on that rich, nutty fat for flavor and glossy texture.
• If you feel unsure about spice, remove some of the chili seeds before roasting and grinding.
• Let the cooked Chicken Ghee Roast rest for 5 to 10 minutes; the masala thickens and clings better.

How to Make Chicken Ghee Roast Recipe

Step 1: Marinate the chicken

1. Rinse and pat dry the chicken pieces.
2. In a bowl, mix chicken with salt, turmeric powder, and yogurt if you use it.
3. Coat every piece well and set the bowl aside for at least 20 to 30 minutes at room temperature or up to 2 hours in the fridge.

Step 2: Roast the whole spices

1. Heat a small pan on low heat.
2. Add dried red chilies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, cloves, and cinnamon.
3. Stir constantly until the spices smell fragrant and the chilies deepen in color, about 2 to 3 minutes.
4. Turn off the heat and let the spices cool completely.

Step 3: Grind the masala paste

1. Add the cooled roasted spices to a mixer grinder.
2. Add garlic, ginger, tamarind pulp, and jaggery or brown sugar.
3. Pour in a few tablespoons of water and grind to a smooth, thick paste.
4. Taste the paste; adjust salt, tamarind, or jaggery so the flavor hits spicy, tangy, and slightly sweet.

Step 4: Sear the chicken

1. Heat 1 tablespoon ghee plus the teaspoon of oil in a heavy pan on medium heat.
2. Add the marinated chicken pieces in a single layer.
3. Sear the chicken until it turns light golden on the outside, about 3 to 4 minutes per side.
4. Remove the chicken to a plate; it will finish cooking in the masala.

Step 5: Fry onions and curry leaves

1. In the same pan, add 2 more tablespoons ghee.
2. Add sliced onions and curry leaves.
3. Cook on medium heat until the onions turn soft and lightly golden, about 6 to 8 minutes.
4. Stir often so the onions cook evenly and do not burn.

Step 6: Cook the masala

1. Add the ground masala paste to the pan with the onions.
2. Stir well and cook on low to medium heat.
3. Cook until the masala thickens, darkens slightly, and the ghee starts to separate at the edges of the pan.
4. This step usually takes 6 to 8 minutes and builds that deep roasted flavor.

Step 7: Add chicken and roast

1. Add the seared chicken pieces and any juices from the plate into the pan.
2. Toss well so the masala coats every piece.
3. Cover and cook on low heat for 12 to 15 minutes, stirring occasionally, until the chicken cooks through.
4. If the masala looks too dry, splash in 2 to 3 tablespoons of water so nothing sticks.

Step 8: Finish with ghee and reduce

1. Remove the lid and add the remaining ghee.
2. Cook on medium heat and stir often so the chicken roasts in the masala and ghee.
3. Continue until the masala turns thick, glossy, and clings tightly to the chicken, about 5 to 7 minutes.
4. Taste and adjust salt, tamarind, or jaggery if needed, then switch off the heat and let it rest a few minutes.

Step 9: Garnish and serve

1. If you like, quickly fry some extra curry leaves in a teaspoon of hot ghee until crisp.
2. Scatter them over the Chicken Ghee Roast.
3. Add chopped coriander leaves and serve hot with lemon wedges on the side.

Variations I've Tried

I often swap chicken for prawns and follow the same masala, with a shorter cooking time so the prawns stay juicy. Boneless chicken thigh strips also work great as a party starter, especially when you cook them slightly dry and serve them on toothpicks.

I also tried a milder version for kids by using only Kashmiri chilies and extra jaggery, which gave a bright red color with gentle heat. Sometimes I add a splash of coconut milk at the end for a creamier, slightly coastal-style Chicken Ghee Roast that pairs well with neer dosa or soft chapati.

How to Serve Chicken Ghee Roast Recipe

Serve Chicken Ghee Roast Recipe with neer dosa, dosa, idiyappam, soft chapati, or plain steamed rice. Jeera rice or ghee rice also pair beautifully with the spicy, tangy masala. You can plate it as a dry starter with onion rings, cucumber slices, and lemon wedges for a snack-style spread. I also like it inside a soft paratha roll with a little yogurt and onion for a quick lunch.

How to store

• Fridge: Cool the Chicken Ghee Roast completely, then store it in an airtight container in the fridge for up to 3 days.
• Freezer: Place cooled portions in freezer-safe containers or bags, remove extra air, and freeze for up to 2 months.
• Reheat on stovetop: Reheat in a pan on low heat with a splash of water and a tiny spoon of ghee, and stir until it heats through.
• Reheat in microwave: Cover loosely and heat in short bursts, stirring between each burst so the masala heats evenly and does not dry out.

Chicken Ghee Roast Recipe

Chicken Ghee Roast is a spicy, tangy, smoky, and buttery Mangalorean-style chicken dish that comes together in about an hour, perfect for weeknight dinners or special occasions.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Chicken

Ingredients

  

• 1.5 pounds bone-in chicken, cut into medium pieces
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 2 tablespoons plain yogurt

• 4-5 tablespoons ghee
• 1 teaspoon neutral oil

• 8-10 pieces dried red chilies (mix of Kashmiri and regular)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4-6 seeds fenugreek seeds
• 4 pieces cloves
• 1 inch cinnamon stick
• 3-4 cloves garlic
• 1 small piece ginger

• 2 tablespoons thick tamarind pulp
• 1-2 teaspoons jaggery or brown sugar

• 1 medium onion, very finely sliced
• 8-10 leaves fresh curry leaves

• extra curry leaves, lightly fried in ghee
• lemon wedges
• fresh coriander leaves, finely chopped

Instructions

 

1. Rinse and pat dry the chicken pieces.
2. In a bowl, mix the chicken with salt, turmeric powder, and yogurt if using.
3. Coat every piece well and set aside for at least 20–30 minutes at room temperature or up to 2 hours in the fridge.

1. Heat a small pan on low heat.
2. Add dried red chilies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, cloves, and cinnamon stick.
3. Stir constantly until the spices smell fragrant and the chilies deepen in color, about 2–3 minutes, then turn off the heat and let cool completely.

1. Add the cooled roasted spices to a mixer grinder.
2. Add garlic, ginger, tamarind pulp, and jaggery or brown sugar.
3. Pour in a few tablespoons of water and grind to a smooth, thick paste.
4. Taste the paste and adjust salt, tamarind, or jaggery so the flavor is spicy, tangy, and slightly sweet.

1. Heat 1 tablespoon ghee and the teaspoon of oil in a heavy pan on medium heat.
2. Add the marinated chicken pieces in a single layer.
3. Sear until light golden on the outside, about 3–4 minutes per side, then remove the chicken to a plate; it will finish cooking in the masala.

1. In the same pan, add 2 more tablespoons ghee.
2. Add sliced onions and curry leaves.
3. Cook on medium heat, stirring often, until the onions are soft and lightly golden, about 6–8 minutes.

1. Add the ground masala paste to the pan with the onions and stir well.
2. Cook on low to medium heat until the masala thickens, darkens slightly, and the ghee starts to separate at the edges, about 6–8 minutes.

1. Add the seared chicken pieces and any collected juices back into the pan.
2. Toss well so the masala coats every piece.
3. Cover and cook on low heat for 12–15 minutes, stirring occasionally, until the chicken is cooked through. Add 2–3 tablespoons water if the masala looks too dry.

1. Remove the lid and add the remaining ghee.
2. Cook on medium heat, stirring often, until the masala turns thick, glossy, and clings tightly to the chicken, about 5–7 minutes.
3. Taste and adjust salt, tamarind, or jaggery if needed, then turn off the heat and let rest for a few minutes.
4. Garnish with fried curry leaves, chopped coriander leaves, and serve hot with lemon wedges if desired.

Notes

Nutrition Information
Approximate per serving (4 servings): 380 calories; fat 27 g; saturated fat 13 g; carbohydrates 10 g; fiber 2 g; sugars 5 g; protein 27 g; sodium 650 mg. Values will vary based on exact ingredients, brands, and portion size.