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Mangalorean chicken ghee roast in a black pan. It shows succulent pieces of chicken coated with ghee roasted masala in a black color pan.
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5 from 5 votes

Chicken Ghee Roast

Learn to make Chicken ghee roast, easy Tuluva Mangalorean chicken recipe. Also known as Kundapur ghee roast or ghee roast chicken, made with tender chicken cooked in tangy and spicy ghee-roast masala. Serve with Neer Dosa, Roti, or Steamed rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian, mangalorean
Servings: 5 people
Calories: 228kcal
Author: Preeti Nayak

Equipment

  • 1 Heavy bottom pan
  • 1 Mixing bowl

Ingredients

To Marinate the Chicken

  • 500 g chicken with bones
  • ¼ cup yogurt/curd
  • salt to taste
  • ¼ teaspoon turmeric powder

For Ghee Roast Masala

  • 2 tbsps coriander seeds
  • 15 nos fenugreek seeds (or a pinch)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns (reduce it to half if you prefer less spicy)
  • 1 teaspoon fennel seeds
  • 4 cloves
  • 1- inch cinnamon sticks
  • 10-12 byadgi red chilies substitute Kashmiri red chilies
  • 8 garlic cloves
  • a small ball of tamarind

Other ingredients

  • ¼ cup + 1 tablespoon of ghee, divided (clarified butter)
  • 3 sprigs of curry leaves
  • 1 teaspoon grated jaggery
  • 1 tablespoon lemon juice Add as per taste

Instructions

For Chicken Marinade

  • In a bowl, mix chicken, yogurt, salt, and turmeric. Cover and marinate for at least 30 minutes. (2 hours in the fridge for best results).

Make the Ghee Roast Masala

  • Dry roast coriander, fenugreek, cumin, pepper, fennel, cloves, and cinnamon until aromatic. Remove.
  • Dry roast byadgi red chilies until crisp, then cool with other spices. (Deseed if you prefer less spice.)
  • Grind all roasted spices with garlic, tamarind, and ¼ cup water to make a smooth paste. Set this ghee roast masala aside.

Cook the Ghee Roast Chicken

  • Heat 2 teaspoon ghee in a pan. Cook the marinated chicken until it turns from pink to white and the marinade thickens slightly. The chicken will not cook completely. Remove and keep covered.
  • In the same pan, heat 2 teaspoon ghee. Add curry leaves and the ground masala. Roast on low heat, adding ghee as needed, until it releases ghee from the sides (it can take 15-20 mins). Season with salt.
  • Add chicken back, mix well, and stir in 1 tablespoon ghee. Cover and cook for 2 minutes, then uncover, and cook for 2 more minutes.
  • Finish with jaggery, lemon juice, and curry leaves. Cook 1 min and serve hot with neer dosa or steamed rice.

Video

Notes

  • My twist on this authentic recipe - I added onions, caramelised onions add a natural sweetness to ghee roast masala and enhance the flavor, and also balance the heat. For authentic ghee roast, skip onions and fry the masala directly in ghee, and then add chicken and cook it with the masala. 
  • Dry roast spices on medium-low, stirring often to avoid burning.
  • For authentic flavor, soak Byadgi red chilies in hot water before grinding with spices for a smooth masala. 
  • Use fresh homemade ghee for the best aroma and taste.
  • Slow-roast the chicken and masala in ghee. Don’t increase the heat, or it may burn. Stir continuously.
  • Add only a little water when grinding the masala; too much increases cooking time.
  • Use a thick-bottomed pan to prevent the masala from sticking during roasting.
  • Ghee roast masala can be made ahead and frozen in an airtight container for up to 15 days.

Nutrition

Calories: 228kcal | Carbohydrates: 7g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 237mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin C: 16mg | Calcium: 69mg | Iron: 3mg