Chicken Ghee Roast Recipe – Straight from Coastal Kitchens of Mangalore
Today’s Special from Food Nerd’s kitchen – Chicken Ghee Roast – Straight from the coastal kitchens of Mangalore — this bold and flavorful dish is a true classic!
Juicy chicken marinated overnight in lemon juice, curd, ginger, garlic, turmeric, and spices… then shallow-fried in golden desi ghee and simmered in a fiery blend of byadagi chillies, tamarind, garlic, and a medley of robust Indian spices.
Rich, aromatic, and irresistibly vibrant — every bite is a burst of happiness. It’s spicy, buttery, and absolutely unforgettable.
Follow the Chicken Ghee Roast recipe mentioned below👇
INGREDIENTS
For Marination:
500g chicken
2 tbsp curd (yogurt)
1 tbsp lemon juice
1 tsp turmeric powder
1 tsp red chili powder
1 tsp salt
1 tbsp ginger-garlic paste
For the Masala:
8–10 Byadagi red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp peppercorns
3–4 garlic cloves
1 tsp tamarind paste (or a small lemon-sized tamarind soaked in warm water)
A pinch of sugar (optional)
2–3 tbsp water (for grinding)
To Cook:
3–4 tbsp desi ghee
Salt to taste
Fresh curry leaves (optional, for garnish)
METHOD
1. Marinate the Chicken: Mix chicken with curd, lemon juice, turmeric, chili powder, salt, and ginger-garlic paste. Let it marinate for at least 2 hours (preferably overnight in the fridge for best results).
2. Prepare the Masala: Dry roast byadagi chillies, coriander seeds, cumin, fennel, and peppercorns until aromatic. Cool and grind with garlic, tamarind, and water to make a smooth paste.
3. Cook the Chicken: Heat 2 tbsp ghee in a pan and shallow-fry the marinated chicken until it’s 80% cooked. Remove and set aside.
4. Prepare the Masala Base: In the same pan, add a bit more ghee. Add the ground masala paste and sauté well until the raw smell goes away and oil/ghee starts to release.
5. Combine: Add the chicken to the masala and mix well. Cook covered for 5–7 mins until the chicken is fully done and coated in the masala.
Add more ghee if desired for extra richness.
Adjust salt and finish with curry leaves for added aroma
Food Nerd Parvathi Chandran is a corporate communications professional, who is passionate about exploring recipes and playing with ingredients and flavor profiles.
