Chicken Ghee Roast is a popular Mangalorean delicacy. Authentic ghee roast chicken is an explosion of spicy and tangy flavours, made with lots ghee, dried chillies, spices, tamarind and jaggery. Perfect when served with rice or neer dosa.
After making desi ghee with butter last week, a super spicy and delicious mangalorean style chicken dish with ghee was bound to happen. Here is the step by step recipe of Ghee (clarified butter), if you haven’t checked it out yet.
Chicken ghee roast was introduced to us a few years back by our brother in law (jijaji). A true Mangalorean and an amazing cook. He had made it for us one fine day when we were in India. We literally licked our plates off. It was just so delicious. Perfectly balanced spicy, tangy and so flavourful.
And since then ghee roast chicken has become our family favourite. I don’t make it very often but whenever I do, I give a miss to the other side dish to go with rice. Chicken ghee roast is so addictive that we finish of our whole meal just with this it. Actually we end up eating a whole lot more. Haha!!
How to make Authentic Chicken Ghee Roast?
Chicken ghee roast is fairly easy and simple to make. Simply marinate the chicken with yogurt, lime juice, ginger-garlic paste, turmeric, salt and marinate for at least 1 to 2 hours or even better overnight in the refrigerator.
Dry roast dried red chilli (I used a mix of Kashmiri chillies and hot variety of dried red chillies. You can adjust the dried red chilli according to your taste. We like it hot so used quite a lot), coriander seeds, cumin seeds, fenugreek seeds, peppercorns and grind it into a fine paste along with garlic and tamarind.
Heat ghee (be generous with the ghee) ina thick bottomed pan and fry the onions until translucent. add the masala paste and fry until the raw smell disappears and the ghee sppes through the masala. Now add the marinated chicken along with the marinade and cook on medium heat until the chicken is cooked through, the masala dries out and a lot of ghee oozes out. Finally add jaggery and curry leaves and mix every thing well. Serve it with Hot rice or Neer dosa.
Mind you the amount of chillies used this is not for faint hearted.
Here are delicious Chicken recipes you can have a look at
My vegetarian friends don’t be disheartened at all. Please do try this ghee roast with paneer. It tastes amazing, you are gonna love it!
Mangalorean Chicken Ghee Roast
- Large bowl
- large thick bottomed pan/ large Kadhai
- 1 kg Chicken (I used chicken legs)
- 5 tbsp Yogurt
- 1 1/2 tbsp Ginger-Garlic paste
- 1 1/2 tbsp Lime juice
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Masala dry roast & paste
- 15-16 Kashmiri dried Red chillies
- 5-6 Dried Red Chillies (Spicy ones)
- 1 1/2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Black Peppercorns
- 1/4 tsp Fenugreek seeds
- 6-7 large Garlic cloves
- 1 inch ball of tamarind soaked in 1/4 cup of warm water
- 1 large Onion chopped
- 2 tsp Jaggery/sugar/sweetener or as per tasre
- 5-6 tbsp Ghee (Clarified Butter)
- 15-16 Curry leaves
- In a large bowl all all the ingredients under marination and mix everything well. Marinate for atleast an hour or more.
- In a large pan dry roast both the dried red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds on low-medium heat. Roast the spices until it begins to release aroma.
- Now grind the dry roasted masala along with garlic and tamarind into a nice thick paste.
- Heat ghee in a thick bottomed pan on medium heat. when hot add the chopped onion and sauté until translucent.
- Then add the ground masala paste to the onions.
- Sauté until the raw smell disappears and you start seeing ghee seeping through the sides of the masala.
- Now add the marinated chicken along with the marinade. Mix everything well and cook on medium heat.
- Continue cooking the chicken on medium heat for 25 to 30 minutes stirring frequently so that the masalas don't stick to the bottom.
- Check the seasoning add salt if required. Add jaggery and mix everything well. Continue cooking for another 10 minutes or until the chicken is cooked through.
- Finally you see ghee surfacing on top. Now add curry leaves and mix everything well.
- Remove from the heat and serve it hot with Rice or neer dosa.
I hope you enjoy this Mangalorean Chicken Ghee Roast as much as we do.