Chicken Ghee Roast Recipe
A fiery and fragrant South Indian chicken dish, slow-cooked in ghee with a bold spice blend. Rich, rustic, and comforting — perfect for spice lovers and clean-eating foodies alike.
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Calories: 506kcal
Servings: 4
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
Calories: 506kcal | Carbohydrates: 11g | Protein: 24g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 768mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1089IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg