Chicken Ghee Roast Recipe

"Chicken Ghee Roast Recipe with step by step pictures. Ghee is a popular mangalore recipe. Tender juicy chicken pieces tossed in spicy marinate and cooked in ghee to get the authentic taste. Chicken ghee roast taste amazing with soft neer dosa, parota, roti or rice."

Chicken ghee roast is a mangalore recipe. It is made by dry roasting spices and then grinding it to a smooth paste, the masala is tossed in chicken and cooked in ghee to create authentic flavour and taste.

HOW TO MAKE GHEE CHICKEN ROAST

1. Marinate chicken in yogurt, salt, turmeric and lemon juice for at least 1 hour.
2. Dry roast red chilli, coriander seeds, cumin seeds, fenugreek seeds, black pepper. Add in garlic and grind to a smooth paste.
3. Heat ghee and stir fry chicken for few minutes. Remove to a bowl.
4. In the same pan, add more ghee and roast the masala along with tamarind pulp and mix well.
5. Add in chicken and stir fry till chicken is cooked.
6. Add in jaggery and mix well.
7. Serve.

TIPS & TRICKS

1. If you have dry whole kashmiri chilli and whole coriander seeds use that when roasting.
2. Grind the masala till very smooth.
3. Take care to roast the spices in low heat, else it may get burnt and turn bitter.
4. Cook the chicken low and slow in the spices so it stays soft.
5. Use chicken with bones for best flavour.
6. Make sure you cook the whole dish in ghee for best flavour.

SERVING SUGGESTIONS FOR CHICKEN ROAST RECIPE

chicken ghee roast taste amazing with

• Neer Dosa
• Pheni paratha
• Malabar Paratha
• Yogurt Chapati
• Soft Chapati

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📖 Recipe Card

Chicken Ghee Roast Recipe

Spicy chicken ghee roast which has freshly roasted masala tossed all over it and is cooked till perfection.

4.50 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 507kcal

Ingredients

• ▢ 1 kg Chicken cut into small pieces
• ▢ ¾ cup Curd / Yogurt
• ▢ 1 tbsp Lemon Juice
• ▢ Salt to taste
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tbsp Jaggery
• ▢ 1 tbsp Tamarind Pulp
• ▢ Curry leaves
• ▢ 4 tbsp Ghee

FOR ROASTING & GRINDING

• ▢ 7 Piece Dry Red Chillies
• ▢ 8 cloves Garlic
• ▢ 2 piece Cloves / Krambu
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Black Pepper
• ▢ ½ tsp Fenugreek Seeds
• ▢ 2 tbsp Coriander powder
• ▢ 2 tbsp Kashmiri Chilli Powder

Instructions

• ▢
  Marinate chicken with yogurt, salt, turmeric powder, lemon juice. Mix well and set aside to marinate for 1 hour.
• ▢
  Take red chillies, cloves, pepper, fenugreek seeds and cumin seeds in a pan and roast on low heat till it is toasted.
• ▢
  Remove it to a blender, add in garlic, coriander powder, kashmiri chilli powder and grind to a smooth paste.
• ▢
  Heat 1 tbsp ghee in a kadai. Add in the chicken and stir fry for 5 to 8 mins till the chicken is cooked half way. Remove and set aside.
• ▢
  Now heat 3 tbsp of ghee and add the ground masala, some curry leaves and stir fry for 4 to 5 mins till oil separates.
• ▢
  Add in tamarind pulp and stir fry for one more minute.
• ▢
  Add chicken back in stir well to combine.
• ▢
  Cook for further 8 to 10 mins till chicken is completely cooked.
• ▢
  Now add in jaggery and mix well.
• ▢
  Add more curry leaves and combine.
• ▢
  Serve hot with rice.

Video

Notes

1. If you have dry whole kashmiri chilli and whole coriander seeds use that when roasting.
2. Grind the masala till very smooth.
3. Take care to roast the spices in low heat, else it may get burnt and turn bitter.
4. Cook the chicken low and slow in the spices so it stays soft.
5. Use chicken with bones for best flavour.
6. Make sure you cook the whole dish in ghee for best flavour.

SERVING SUGGESTIONS

chicken ghee roast taste amazing with

• Neer Dosa
• Pheni paratha
• Malabar Paratha
• Yogurt Chapati
• Soft Chapati

Nutrition

Serving: 1servings | Calories: 507kcal | Carbohydrates: 22g | Protein: 27g | Fat: 36g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 183mg | Potassium: 747mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2161IU | Vitamin C: 120mg | Calcium: 135mg | Iron: 4mg

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Pictorial:

1)Take chicken in a bowl.

2)Add in lemon juice.

3)Add in salt and turmeric powder.

4)Add in yogurt.

5)Mix well and leave to marinate for 30 mins to 1 hour.

6)Measure all the spices for roasting.

7)Heat a pan.

8)Add in the whole spices and roast for 1 to 2 mins on low heat.

9)Take it in a blender

10)Add in garlic

11)Add in coriander powder and kashmiri chilli powder.

12)Add little water and grind to a smooth paste.

13)Like this.

14)Heat ghee in a large kadai.

15)Add in marinated chicken and curry leaves.

16)Stir fry and let it cook for 5 to 8 mins.

17)Remove to a bowl.

18)Heat more ghee in the pan.

19)Add in the ground masala.

20)Cook for few minutes till the masala is cooked.

21)Now the masala is done.

22)Add in tamarind pulp.

23)Mix well.

24)Add in the chicken.

25)Mix well

26)Add in jaggery and mix.

27)Add more curry leaves.

28)Serve.