Chicken Ghee Roast is a popular recipe from Mangalore, India. Made by toasting and grinding whole spices and combining with Chicken cooked in Ghee. This is a deliciously warming, rich and aromatic recipe. For a version made with Prawns, click here.
What is Chicken Ghee Roast?
It is a dry Chicken Curry where either Boneless/Skinless Chicken Thighs/Breast or Bone in Drumstick/Thighs are coated in a masala paste known as ghee roast masala. This masala is made with curry leaves, coriander seeds, cumin seeds, dry red chillies, fennel seeds, black peppercorns, ginger and garlic. This is then combined with Tamarind and Gaur (Jaggery) or Light Brown Sugar.
I have used bone in Chicken thighs/drumsticks and for this reason, I marinaded them first.
The ghee roast masala can also be used with lamb, prawns or paneer.
Ingredients used in Chicken Ghee Roast
Chicken - You can use boneless thighs or breast or bone in. Cooking times will vary. For a quick version, use chicken breast.
Curry leaves - I know I am a little obsessive about this, but there is no substitute for fresh curry leaves.
Chillies - Kashmiri Chillies and Byadagi Chilli .However the latter is difficult to come by where i live so I used extra dry red chillies. Alternatively use ground Kashmiri and Red Chilli Powder. Kashmiri Chilli Powder is used for colour. The heat comes from Red Chilli Powder/Flakes or if you can find it, the Byadagi Chilli.
Tamarind and Gaur - These complement each other because one is sweet whilst the other is sour.
Yoghurt Marinade - Ground Spices and Yoghurt are combined to create a marinade for the Chicken in this version of the recipe.
Whole Spices - Fennel Seeds, Cinnamon, Fenugreek Seeds, Coriander Seeds, Cumin Seeds, Cloves, Peppercorns.
Ghee - I prefer to use home made but nowadays the Ghee available on the market is quite good.
Onion - Use white or red diced onion.
Garlic and Ginger - There is a lot of Garlic in this recipe. If you prefer you can reduce the quantity.
Salt
Coriander Leaves - To garnish
Ghee Roast Masala
This is the main bit of the recipe:
Whole chillies are roasted in a dry pan for 2 minutes. Preferably Kashmiri and Byadagi but if you can't find them, use dry Red Chillies from a South Asian Supermarket. If you cannot find those either, skip this step and add additional ground Red Chilli Powder later on when the ghee roast masala is added to the pan.
Remove the Chillies and add Coriander Seeds, Fenugreek Seeds, Cinnamon, Cumin Seeds, Cloves, Black Peppercorns and Fennel Seeds. Dry fry for 1 minute, then remove from the pan.
Add Curry leaves and dry fry till fragrant.
Grind the whole spices to a paste with Salt, Garlic and Ginger and a little water if needed.
How to make Chicken Ghee Roast
Marinade Chicken in Yoghurt, Garlic, Ginger, ground Spices and Lemon Juice.
Heat Ghee in a pan over medium high heat. Once hot, add some Garlic and cook till very lightly golden before adding the Curry Leaves. Once fragrant, add Onions.
Once they are translucent, add the Ghee Roast Masala.
Stir in Tamarind and Gaur/Jaggery or Light Brown Sugar.
Add the Chicken.
Season and cook the Chicken, covered over low heat till cooked through.
Remove lid and cook on high to dry out the Masala paste.
Squeeze over Lemon Juice and garnish with Coriander.
How to serve Chicken Ghee Roast
If you use skinless and boneless chicken, it can be served as a starter as it usually would be with Appam or Neer Dosa (Water Dosa made with Rice). If like me, you are unlikely to make these or they are not available to buy near you, you can also serve this recipe with Roti, Naan or Rice.
Tips and FAQ's for this recipe
- If you cannot find dry Red Chillies, use Red Chilli Powder and add it in with the Ghee Roast Masala later on.
- For this recipe, Fresh Curry leaves are a must.
- For best results (especially if using bone in meat), marinade the Chicken for 2 hours or overnight in the Ghee Roast Masala.
How to make ahead
Fridge - This recipe can be made up to a day ahead.
Freezer - You can also make the ghee roast masala in a large batch or single portions and freeze in ice cube trays to use as and when you like. It keeps well for up to 2 months.
The cooked recipe can also be frozen in an airtight container for up to 2 months.
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Chicken Ghee Roast
Chicken Ghee Roast is a popular recipe from Mangalore, India. Made by toasting and grinding whole spices and combining with Chicken cooked in Ghee. This is a deliciously warming, rich and aromatic recipe
Ingredients
Marinade
- 8 Chicken Thighs/Legs
- 120 g Plain Yoghurt
- ½ teaspoon Garlic Paste
- ½ teaspoon Ginger Paste
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Black Pepper Powder
- 2 tablespoon Lemon Juice
Ghee Roast Masala
- 6 Dry Red Chillies
- 2 tablespoon Coriander Seeds
- ⅛ teaspoon Fenugreek Seeds
- 1 inch Cinnamon Stick
- 2 teaspoon Cumin Seeds
- 4 Cloves
- ½ teaspoon Black Peppercorns
- 1 teaspoon Fennel Seeds
- 10 Curry Leaves
- 12 Garlic Cloves Crushed
- 1 inch Ginger Crushed (Optional)
- 1 ½ teaspoon Salt
To finish
- 6 tablespoon Ghee
- 2 Garlic Cloves finely sliced
- 1 Onion diced
- 10 Curry Leaves
- 2 tablespoon Tamarind Paste
- 2 teaspoon Light Brown Sugar or Jaggery
- 1 tablespoon Lemon Juice
Instructions
Marinade
- Marinade Chicken in Yoghurt, Garlic, Ginger, Red Chiilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Black Pepper Powder and Lemon Juice. Set aside for 30 minutes to 2 hours.
Ghee Roast Masala
- Dry roast chillies in a pan for 2 minutes. Remove the Chillies and add Coriander Seeds, Fenugreek Seeds, Cinnamon, Cumin Seeds, Cloves, Black Peppercorns and Fennel Seeds. Dry fry for 1 minute, then remove from the pan. Add Curry leaves and dry fry till fragrant. Grind the whole spices to a paste with Garlic, Ginger and Salt and a little water if needed.
To finish
- Heat Ghee in a pan over medium high heat. Once hot, add Garlic and cook till very lightly golden before adding the Onions.
- Add Curry Leaves and Onion. Once they are translucent, add the Ghee Roast Masala. Cook for 2 minutes.
- Stir in Tamarind and Gaur/Jaggery or Light Brown Sugar.
- Add the Chicken. Season and cook the Chicken, covered over low heat till cooked through. 45 - 50 minutes.
- Remove lid and cook on high to dry out the Masala paste.
- Squeeze over Lemon Juice and garnish with Coriander.
Notes
How to serve Chicken Ghee Roast
If you use skinless and boneless chicken, it can be served as a starter as it usually would be with Appam or Neer Dosa (Water Dosa made with Rice). If like me, you are unlikely to make these or they are not available to buy near you, you can also serve this recipe with Roti, Naan or Rice.
Tips and FAQ's for this recipe
- If you cannot find dry Red Chillies, use Red Chilli Powder and add it in with the Ghee Roast Masala later on.
- For this recipe, Fresh Curry leaves are a must.
- For best results (especially if using bone in meat), marinade the Chicken for 2 hours or overnight in the Ghee Roast Masala.
How to make ahead
Fridge - This recipe can be made up to a day ahead.
Freezer - You can also make the ghee roast masala in a large batch or single portions and freeze in ice cube trays to use as and when you like. It keeps well for up to 2 months.
The cooked recipe can also be frozen in an airtight container for up to 2 months.
Nutrition
Calories: 615kcalCarbohydrates: 12gProtein: 34gFat: 48gSaturated Fat: 18gTrans Fat: 1gCholesterol: 230mgSodium: 746mgPotassium: 591mgFiber: 2gSugar: 5gVitamin A: 315IUVitamin C: 74mgCalcium: 109mgIron: 3mg
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