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Mangalorean Chicken Ghee Roast

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.
Prep Time10 mins
Cook Time40 mins
Marination1 hr
Course: Main Course, Side Dish
Cuisine: gluten free, Indian, Mangalorean, Mangalorean cuisine, South Indian
Keyword: Authentic ghee roast chicken recipe, Chicken ghee roast recipe, Mangalore style chicken ghee roast
Servings: 6 people

Equipment

  • Large bowl
  • large thick bottomed pan/ large Kadhai

Ingredients

Marination

  • 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

Other Ingredients

  • 1 large Onion chopped
  • 2 tsp Jaggery/sugar/sweetener or as per tasre
  • 5-6 tbsp Ghee (Clarified Butter)
  • 15-16 Curry leaves

Instructions

  • In a large bowl all all the ingredients under marination and mix everything well. Marinate for atleast an hour or more.
    Chicken Ghee Roast recipe
  • 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.

Notes

If you are not used to very spicy food, you can adjust the amount of chillies according to your taste. 
My vegetarian friends please do try this dish with paneer. It tastes amazing, you are gonna love it!
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