Read time: 7 min | Category: Recipes
Chicken ghee roast is a Mangalorean dish from Kundapur, and it is one of the few Indian recipes where ghee is genuinely the headline ingredient rather than a finishing touch. The chicken is marinated in curd, then slow roasted in a paste of dry red chillies and whole spices with a large quantity of A2 desi cow ghee. The result is dark, glossy, sour and fiery all at once.
What Makes It a Ghee Roast
Two things separate this from an ordinary chicken masala. First, the ghee goes in twice: once to fry the masala paste and again at the end to give the dish its lacquered shine. Second, there is almost no water. The curd in the marinade provides all the moisture, so the chicken effectively roasts in spiced ghee rather than simmering in gravy.
The chilli choice matters too. Byadgi chillies give the deep red colour without brutal heat. Kashmiri chillies work as a substitute.
Ingredients
Makes 4 servings
For the Marinade
- 750g chicken, bone in, cut into medium pieces
- 1/2 cup thick curd
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Masala Paste
- 12 byadgi dry red chillies
- 4 kashmiri dry red chillies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 8 garlic cloves
- 1 walnut sized ball of tamarind
To Cook
- 6 tablespoons Rulife A2 Desi Cow Ghee
- 1 teaspoon jaggery
- 10 curry leaves
- Salt to taste
How to Make Chicken Ghee Roast
- Marinate. Mix the chicken with curd, turmeric, salt and lemon juice. Rest at least 1 hour, ideally 4 in the fridge.
- Roast the spices. Dry roast the chillies, coriander, cumin, fenugreek and peppercorns separately on low heat until aromatic. Fenugreek burns fastest, so give it only a few seconds. Cool completely.
- Grind. Blend the roasted spices with garlic and tamarind, adding the minimum water needed for a thick, smooth paste.
- Cook the chicken. Heat 2 tablespoons ghee in a heavy pan. Add the marinated chicken with all its marinade and cook on medium, uncovered, until the curd dries up and the chicken is about three quarters done, roughly 12 minutes. Remove and set aside.
- Fry the paste. Add 3 more tablespoons ghee to the same pan. Add the masala paste and fry on low for 8 to 10 minutes, stirring often, until it darkens and the ghee separates at the edges. This step decides the flavour, so do not hurry it.
- Combine. Return the chicken, add jaggery and salt, and toss to coat. Cook 8 to 10 minutes on low until the masala clings tightly to each piece.
- Finish. Add the last tablespoon of ghee and the curry leaves. Toss once and serve.
Tips
- Bone in chicken only. Boneless dries out during the long dry roast and you lose the depth the bones give.
- Roast spices separately. They have different roasting times. Thrown in together, the fenugreek burns before the coriander wakes up.
- Keep it dry. If it looks too dry mid cook, add a spoon of ghee, never water. Water turns it into curry.
- Jaggery is not optional. That small amount balances the tamarind sourness and the chilli heat.
- Rest before serving. Ten minutes off the heat lets the masala settle onto the chicken.
Why the Ghee Has to Be Good
This recipe uses six tablespoons of ghee for 750g of chicken, so the ghee is a primary flavour, not a cooking medium. Rulife A2 Desi Cow Ghee is churned from cultured curd using the bilona method, which gives it the nutty, slightly tangy aroma that stands up to this much chilli. Its high smoke point also matters, because the masala paste is fried hard for close to ten minutes.
Nutrition Notes
Chicken is a lean complete protein, and this preparation adds a significant amount of fat from the ghee. Capsaicin in dry red chillies has been studied for metabolic effects (Healthline). Treat this as a rich weekend dish rather than everyday food. This article is general information, not medical advice.
Frequently Asked Questions
Why is my ghee roast not dark red?
Wrong chillies, or an under fried paste. Byadgi and kashmiri chillies give colour without excessive heat, and the paste needs a full 8 to 10 minutes of frying to deepen.
Can I use oil instead of ghee?
Not for this dish. The name is literal and the ghee is the defining flavour. Oil produces something else entirely.
Can I make chicken ghee roast in advance?
Yes, and it improves overnight. Reheat gently with an extra teaspoon of ghee to bring back the gloss.
How spicy is it?
Moderately hot. Using mostly byadgi and kashmiri chillies keeps it flavourful rather than punishing. Reduce the peppercorns if you want it milder.
What do you serve with chicken ghee roast?
Neer dosa, appam, ghee rice or plain steamed rice. Try it with our ghee rice recipe.
Make It with Rulife
👉 Rulife A2 Desi Cow Ghee: bilona churned, the defining ingredient in this dish
👉 Rulife A2 Gir Cow Ghee: single origin, for an even deeper aroma
