Mangalorean chicken ghee roast recipe (Ghee roast chicken) (2024)

Last Updated On: Feb 12, 2024 by Preeti · 8 Comments

Mangalorean chicken ghee roast recipe with step by step photos and a video recipe. Chicken ghee roast is a semi-dry chicken curry from Mangalorean cuisine. It is made with tender chicken pieces marinated and cooked in spicy ghee roast masala. Serve with neer dosa or steamed rice.

This ghee roast chicken recipe is from Mangalore, a coastal city, nested on the Konkan coast of the Indian state of Karnataka.

I grew up enjoying foods from Mangalorean cuisine, well known for its spicy fish and chicken dishes like Mangalorean Chicken Sukka, Prawn Sukka, Mangalorean Rava Fish Fry, and Mangalorean Prawns Ghee Roast.

Chicken Ghee Roast

In this recipe post, I am sharing how to make Mangalorean chicken ghee roast. It is also known as Kundapur Ghee Roast.

It is made with succulent pieces of chicken and aromatic Indian spices slow-cooked in ghee. Many restaurants in Mangalore offer their versions of ghee roast chicken and they all taste good.

My favorite is from Shetty Lunch Home, Kundapur, Karnataka.Kundapur is a coastal town where ghee roast is said to have originated. It's close to Mangalore (about 90 km).

What is ghee roast masala made of?

Ghee roast masala is a fiery, aromatic spice blend made with byadgi chilies, tangy tamarind, curry leaves, and warm spices like coriander, cumin, peppercorns, etc., roasted and slow-cooked in ghee.

The chicken and ghee roasted masala are then combined and simmered together which infuses the chicken with delicious flavors of ghee roast masala. The spiciness of ghee roast is balanced with tangy tamarind and other spices.

Slow-roasting the spices in ghee gives this dish a lovely aroma and flavor. Ghee provides richness, wonderful aroma, and smooth texture to the masala. Do not reduce the quantity of ghee - It's ghee roast chicken.

More chicken recipes that you might like:

• Maharashtrian Chicken Sukka
• Kolhapuri Chicken Sukka
• Chicken 65
• Chili Chicken
• Hyderabadi Chicken Masala
• Andhra Chicken Fry

Chicken ghee roast ingredients

For the detailed list of ingredients and their measurements, please check out the recipe card below.

• Byadgi Chilies - It is the dried byadagi red chilies that give a vibrant red color and spiciness to the ghee roast recipe. You can substitute it with Kashmiri red chilies.
• Ghee/clarified butter - This is the soul of the dish that flavors it. Use fresh homemade ghee. If using store-bought ghee then make sure it is fresh (check the manufacturing date). Old ghee may smell bad and can spoil the entire dish.
• Tamarind - This is a basic ingredient used in Mangalorean cuisine. It gives a tangy taste to the masala. You can substitute it with lemon juice. But it will taste different.
• Whole Spices - Coriander seeds, cumin, fennel, black peppercorns, fenugreek seeds, cloves, and cinnamon.
• Curry leaves - Gives a nice South Indian flavor to the dish. If you do not have it then skip it.
• Chicken - You can use either boneless chicken or chicken with bones.

How to make Mangalorean Chicken Ghee Roast

Preparations

• Marinate the chicken - In a mixing bowl, combine chicken, yogurt, salt, and turmeric powder. Cover and marinate for 30 minutes. (images 1 & 2). For best results marinate the chicken for at least 2 hours in the refrigerator. Do not skip this step. It will keep the chicken nice and moist, and prevent it from drying when we roast the chicken with ghee.

Make the ghee roast masala

• Heat a pan over medium-low heat. Dry roast coriander seeds, fenugreek seeds, cumin, pepper, fennel, cloves, and cinnamon until aromatic. Remove and set this aside on a plate. (image 3)
• In the same pan dry roast red chilies until crisp. Remove and set this aside on a plate. (image 4). Let all the roasted ingredients cool down completely. (image 5)
• Deseed the red chilies to reduce the spiciness. This step is optional. (image 6)
• Add all the roasted ingredients to the mixer or grinder jar.
• To this add garlic cloves and tamarind. Now add ¼ cup of water and grind to a fine paste. You have to add less water to grind the masala. Otherwise, it will be difficult to roast the masala. (image 7)
• Homemade ghee roast masala is ready. Set this aside. (image 8)

Cooking the chicken

• Heat 2 teaspoons of ghee in a heavy bottom pan over medium-high heat.
• Add the marinated chicken and cook it until the color of the chicken turns from pink to white. (image 9 & 10)
• Next, cook until the marinade thickens (2-3 minutes). The chicken will not be completely cooked at this stage. We will cook it again with ghee roast masala later. (image 11)
• Remove it to a bowl. Keep it covered. (image 12)

  

Making Chicken Ghee Roast

• To the same pan add 2 teaspoon ghee. Set the heat to medium-low.
• Add curry leaves and ghee roast masala. (image 13)
• Stir and cook the masala. After 3-4 minutes the ghee roast masala will start sticking to the pan. This is the time to add another 2 teaspoon ghee and continue to cook the masala. (image 14)
• Taste the ghee roast masala and add salt. Be careful, we have already added salt while marinating the chicken. (image 15)
• You have to cook the masala stirring continuously. Keep adding ghee at regular intervals until the masala starts to release ghee from the sides. (It may take 15-20 minutes). (image 16)

  

• Next, add the chicken. Stir to coat the chicken with the ghee roast masala. (image 17)
• Add 1 tablespoon ghee and combine. (image 18)
• Cover and cook for 2 minutes or until the chicken is cooked. Stir it in between so the masala does not stick to the bottom of the pan.
• Cook uncovered for 2 minutes.
• Finally, add jaggery, lemon juice, and curry leaves. (image 19)
• Cook it for a minute and remove it from the heat.
• Serve Mangalorean chicken ghee roast with neer dosa or rice and dal. (image 20)

  

Tips to make the best chicken ghee roast

1. For authentic Mangalore chicken ghee roast, the byadgi red chilies are soaked in hot water and then ground with the roasted spices. It makes the masala extra smooth in texture.
2. Dry roast all the ingredients on medium-low heat. Make sure to stir them frequently so that they get roasted evenly and to avoid the spices from burning.
3. The slow roasting of spices and chicken in ghee/clarified butter enhances the flavor of the dish. Do not increase the heat to fasten the cooking process, it can burn the masala. Also, stir it continuously while cooking.
4. Be careful when adding water while grinding the masala. If you add more water than required then it will be difficult to roast the masala. Also, the cooking time will increase. It will take more time to evaporate the water content from the masala.
5. Use a heavy/thick bottom pan. It will prevent masala from sticking to the pan as this recipe requires a lot of roasting.

Leftovers and Reheating

• Store the leftover Mangalorean chicken ghee roast within 2 hours of preparing the dish. It can be stored in an airtight container in the refrigerator. Stays good for 5 days.
• To reheat - Reheat it on the stovetop in a heavy bottom pan over medium-low heat until piping hot and serve.
• You can prepare the ghee roast masala in advance. Store it in an airtight container in the freezer. Stays good for 15 days.

If you make this Mangalorean chicken ghee roast recipe, please leave a comment and a starred review below.

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