Chicken Ghee Roast Recipe

Chicken ghee roast in a black pan. It shows succulent pieces of chicken coated with ghee roasted masala in a black color pan.

5 from 5 votes

Here's my easy recipe for chicken ghee roast with step-by-step photos and a quick video tutorial. Also known as Kundapur ghee roast chicken, this restaurant-style dish is made with tender chicken cooked in tangy and spicy ghee-roast masala. Serve this Mangalorean dish with Neer Dosa, Roti, or Steamed rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian, mangalorean

Servings: 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 marinating the chicken

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

Preparing the ghee roast masala

Dry roast coriander, fenugreek, cumin, pepper, fennel, cloves, and cinnamon until aromatic. Remove.
2 tbsps coriander seeds, 15 nos fenugreek seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon fennel seeds, 4 cloves, 1- inch cinnamon sticks
Dry roast byadgi red chilies until crisp, then cool with other spices. (Deseed if you prefer less spice.)
10-12 byadgi red chilies
Grind all roasted spices with garlic, tamarind, and ¼ cup water to make a smooth paste. Set this masala aside.
8 garlic cloves, a small ball of tamarind

Making ghee roast curry

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 ghee roast masala. Roast on low heat, adding ghee as needed, until ghee separates from the masala (it can take 15-20 minutes). Season with salt.
3 sprigs of curry leaves
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 1 sprig of curry leaves. Cook 1 min and serve this ghee roast chicken hot with neer dosa or steamed rice.
1 teaspoon grated jaggery, 1 tablespoon lemon juice

Video

Notes

My twist on this authentic recipe - I added onions, caramelised onions add a natural sweetness to the masala and enhance the flavor, and also balance the heat. For an authentic recipe, 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