There’s a special kind of joy in cooking a dish that’s unapologetically bold, messy, and bursting with layers of flavor. Chicken Ghee Roast is exactly that — a Mangalorean treasure where smoky red chilies, fragrant spices, and golden ghee come together in a fiery harmony.
Originally served in Udupi-style restaurants in Karnataka, this dish quickly traveled across Indian kitchens for one reason: it’s intensely flavorful without needing cream or heavy gravies.
What makes this version stand out? We blend two kinds of dried red chilies — Kashmiri for color and Byadgi for heat — with freshly roasted spices, garlic, and a touch of tamarind for tang. Cooked in generous spoonfuls of ghee and finished with fragrant curry leaves, the result is a dish that hits sweet, spicy, smoky, and earthy all in one bite.
And here’s the kicker — despite its indulgent taste, this dish is surprisingly light on carbs and naturally gluten-free, which makes it a favorite for those who crave rich food while staying on track. Studies show that ghee can actually aid digestion and support healthy fats in moderation — a definite plus.
Pair it with fluffy Authentic Basmati Rice for a comforting experience, or sip on a Chilled Cucumber Cocktail to cool down the spice without losing the vibe.
It’s the kind of recipe that earns repeat status the very first time you make it.
Why You’ll Want to Make This Again and Again!
- I grew up eating a milder version, but this recipe gave me a deeper appreciation for spice-forward cooking. It’s bold, but never overwhelming.
- It fits my clean eating goals while feeling super indulgent. No cream, no flour — just good fat, lean protein, and whole spices.
- Sometimes I switch the chicken for prawns or paneer. The masala works beautifully across proteins.
- My family loves the aroma before they even see the plate. The fragrance of ghee and curry leaves fills the kitchen like nothing else.
- The healthy fat from ghee helps me feel full without overeating. That balance has been a game-changer for me.
Chicken Ghee Roast Recipe
Equipment
- Heavy-bottomed pan or kadhai
- Mixer grinder or blender
- Tongs or Spatula
- Bowl for marinating
- Small pan for dry roasting spices
Ingredients
Masala:
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies Spicy Version
- 15 Pepper Corns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste 1 Teaspoon tamarind soaked in water
Ghee Roast:
- 1 Kg Chicken
- 1/2 Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoon Sugar
- 2 Sprigs Of Curry Leaves
Instructions
- Dry roast the red chillies, peppercorns, coriander, cumin, and fenugreek till aromatic. Let cool.
- Blend the roasted spices with garlic and tamarind to form a thick masala paste.
- Heat ghee in a heavy pan and sauté curry leaves.
- Add chicken pieces, salt, and sugar. Cook till slightly browned.
- Mix in the masala paste and stir to coat the chicken evenly.
- Cover and cook on low heat till chicken is tender and oil starts to separate.
- Cook uncovered for 5–7 minutes to thicken the masala and intensify the flavor.
- Serve hot with rice or paratha.
Nutrition
Tips For Chicken Ghee Roast (From One Cook to Another!)
- Toast the spices low and slow — don’t rush it. You want to release their oils, not burn them. Once they start popping and smell nutty, pull them off the heat immediately.
- Don’t skimp on the garlic. Use fresh, plump cloves — pre-minced or paste versions just don’t bring the same sharp kick or depth to the masala.
- Let the masala sit after blending. Even a 10-minute rest helps the chili oils and tamarind round out and meld. It tones down raw bitterness and enhances flavor layering.
- Split the ghee usage. Start with half for cooking the curry leaves and chicken, and add the rest once the masala goes in — this builds richness in layers rather than greasiness upfront.
- Use bone-in chicken for best results. The marrow adds extra flavor and holds up better when simmered in the thick roast masala. If using boneless, reduce cooking time slightly to avoid drying it out.
- Let it rest before serving. Give it 10 minutes after switching off the flame. The ghee rises, the flavors settle, and the whole dish becomes way more cohesive.
- Avoid adding water unless absolutely necessary. This is a roast-style dish — the masala should cling, not flow. If needed, add 1–2 tablespoons at most to loosen the paste.
Quick Questions About Chicken Ghee Roast?
Q: Can I use boneless chicken instead of bone-in?
Ans: Yes, but reduce the cooking time slightly to prevent the chicken from drying out.
Q: Is it okay to substitute ghee with oil?
Ans: Ghee gives a unique flavor and richness that oil can’t replicate, but you can use clarified butter or a neutral oil in a pinch.
Q: Can I make the masala paste ahead of time?
Ans: Absolutely! Prepare the masala a day before and refrigerate — the flavors deepen beautifully overnight.
Q: How spicy is this recipe?
Ans: It’s moderately to highly spicy, thanks to Byadgi and Kashmiri chillies. Adjust the quantity of Byadgi chillies to suit your heat preference.
Q: What’s the best way to store leftovers?
Ans: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve texture and flavor.
Q: Can I freeze Chicken Ghee Roast?
Ans: Yes, freeze in portions for up to a month. Thaw overnight in the fridge before reheating.
