Chicken Ghee Roast is a popular chicken recipe from the region of Mangalore. This recipe is originated from Kundapur a small town nearby Mangalore. This Chicken Ghee Roast is a pan-fried dry curry.
This Mangalorean chicken ghee roast goes well with neer dosa and also can be had with rice or roti. Dry roasted ground spices are marinated along with curd, chicken, and cooked in ghee for a rich and delicious flavor. The following steps should be noted while making this chicken ghee roast.
- Add a generous amount of homemade ghee to this recipe.
- Marinate the chicken at least for an hour or overnight for the best result.
- This recipe calls for Bayadgi chili which is not spicy. If not available use Kashmiri chili instead.
- Also, use a tbsp of poppy seeds while grinding the masala. In UAE it is not allowed, so I have not used it. The original recipe calls for poppy seeds.
- Instead of lemon juice, you can even use the tamarind.
- Adding jaggery, at last, is a must. Do not skip it.
Now let us see how to prepare this recipe.
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- 1/2 kg Chicken
- 1/2 cup Yoghurt/Curd
- 1/4 tsp Turmeric powder
- 1 tbsp Ginger Garlic Paste
- salt to taste
- 1/4 cup Ghee
- 1 Onion finely chopped
- 1 tbsp Jaggery/Vellam
- 1 strand Curry Leaves/Karuveppilai
- 4 Bayadgi Chili or Kashmiri Chili
- 4 Dry Red Chili
- 1 tbsp Coriander seeds/Vara Kothamalli
- 1 tsp Fennel seed/Sombu
- 1 tsp Cumin seeds/Jeera
- 10 Pepper Corns/milagu
- 1 tbsp Lemon juice
- In a pan add bayadgi Chili, dry red chili, and dry roast until it puffs up. Once done transfer it to a plate. In the same pan add coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry roast until a nice aroma comes and the color changes to a golden brown. Once done transfer it to the chili plate and let it cool completely.
- Transfer the roasted masala to a mixer jar, add lemon juice, required water, and grind to a smooth paste and set aside.
- In a bowl add washed and drained chicken pieces. Add curd, turmeric powder, ginger garlic paste, salt to taste, prepared masala paste, and mix thoroughly.
- Let the chicken marinate at least for 1 hr or overnight.
- Heat a pan and add ghee. Once the ghee gets heated add onion and saute until the onion turns translucent.
- Now add marinated chicken and saute it on low flame for 15 to 20 mins until the chicken is cooked well. At this time all the water from the chicken would be absorbed and ghee starts to ooze out.
- Now add jaggery and mix it thoroughly until the jaggery is dissolved well. Then add curry leaves and saute for a min. The chicken ghee roast is ready. Serve hot with rice or roti.
- Add a generous amount of homemade ghee to this recipe.
- Marinate the chicken at least for an hour or overnight for the best result.
- This recipe calls for Bayadgi chili which is not spicy. If not available use Kashmiri chili instead.
- Also, use a tbsp of poppy seeds while grinding the masala. In UAE it is not allowed, so I have not used it. The original recipe calls for poppy seeds.
- Instead of lemon juice, you can even use the tamarind.
- Adding jaggery, at last, is a must. Do not skip it.
Delicious Mangalorean chicken ghee roast is ready to relish.
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Lovely recipe. Just one question: why do all my dry recipes end up very watery? I used chicken breasts and followed the low heat open-pan sauteing instructions. Not specific to this recipe, curious where we go wrong. Rarely get that nice dry roast look, even though taste is very nice.
Thank you for stopping by. Chicken leaves lots of water if you close the lid and cook. Try to cook without closing the lid. This way it doesn’t leave too much water. Even if it ends up watery, cook it on high flame for few mins until the water is reduced, and then reduce the flame and cook until the desired consistency is reached. Hope this helps :).