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 tsp Garlic Paste
- ½ tsp Ginger Paste
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 ½ tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper Powder
- 2 tbsp Lemon Juice
Ghee Roast Masala
- 6 Dry Red Chillies
- 2 tbsp Coriander Seeds
- ⅛ tsp Fenugreek Seeds
- 1 inch Cinnamon Stick
- 2 tsp Cumin Seeds
- 4 Cloves
- ½ tsp Black Peppercorns
- 1 tsp Fennel Seeds
- 10 Curry Leaves
- 12 Garlic Cloves Crushed
- 1 inch Ginger Crushed (Optional)
- 1 ½ tsp Salt
To finish
- 6 tbsp Ghee
- 2 Garlic Cloves finely sliced
- 1 Onion diced
- 10 Curry Leaves
- 2 tbsp Tamarind Paste
- 2 tsp Light Brown Sugar or Jaggery
- 1 tbsp 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
Tried this recipe?Let us know how it was!