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.

Curry leaves added to oil and ghee in pot

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.

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