Ghee Roast Chicken Recipe

If you’re a chicken lover seeking a new culinary adventure, Ghee Roast Chicken is a must-try! This Mangalorean delight features tender chicken pieces bathed in a rich, flavorful masala of ground spices. The journey to this delicious dish begins with marinating the chicken, sautéing it, and then mingling it with a specially prepared spice paste.

The magic of Ghee Roast Chicken lies in its unique spice blend—an aromatic mix bursting with dry red chilies and a variety of ground spices. It's not your typical curry; rather, it’s a dry, intensely flavorful chicken dish. But don't worry, if you prefer a curry, you can always follow the recipe up to the roasting stage and then introduce the chicken to your favorite curry base.

As the name suggests, this dish is generously prepared with ghee, giving it a rich and luscious flavor that’s simply irresistible. Once you try it, you’ll find yourself craving more of its savory goodness.

Give this lip-smacking Ghee Roast Chicken a go at home, and share your experience with us. We’re eager to know how it turned out for you!

Preparation Time: 20 minutes (excluding marination time)
Marination Time: 1-2 hours (or overnight for best results)
Cooking Time: 35 minutes
Total Time: 55 minutes (plus marination time)

Ingredients of Ghee Roast Chicken

For the Marinade:

1 kg chicken, cut into medium pieces
1/2 cup thick yogurt (curd)
2 tbsp lemon juice
1 tsp turmeric powder
1 tbsp ginger-garlic paste
Salt, to taste

For the Ghee Roast Masala:

2 tbsp ghee (clarified butter)
1 tbsp oil
8-10 dried red chilies (adjust to taste)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp black peppercorns
1 tsp mustard seeds
2 cloves
1 inch cinnamon stick
2 medium onions, finely chopped
1 sprig curry leaves
1 tbsp tamarind pulp
1 tbsp jaggery (or brown sugar)
Salt, to taste

How to make Ghee Roast Chicken

Step 1:

First, prepare the marinade by mixing yogurt, lemon juice, turmeric powder, ginger-garlic paste, and salt in a large mixing bowl. Toss the chicken pieces into this mixture, ensuring they are well-coated, then cover and refrigerate for at least 1-2 hours or preferably overnight for best results.

Step 2:

For the ghee roast masala, heat a pan over medium flame and dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, mustard seeds, cloves, and a cinnamon stick until they emit a fragrant aroma, taking care not to burn them. Once cooled, grind these roasted spices into a fine powder and set aside.

Step 3:

Next, in a large pan, heat the ghee and oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Toss in the curry leaves and continue to sauté for another minute until aromatic. Incorporate the marinated chicken pieces, cooking them on medium heat until well-seared and starting to brown, approximately 5-7 minutes. Stir in the ground ghee roast masala, ensuring the chicken is evenly coated. Add the tamarind pulp and jaggery, adjusting the salt as needed. Cover the pan and let the chicken cook on low heat for 20-25 minutes, stirring occasionally, until fully cooked and tender.

Step 4:

Finally, garnish the cooked chicken with a few fresh curry leaves and transfer it to a serving dish. This dish pairs wonderfully with steamed rice, dosa, or naan.