By Ghee Roast Chicken is one of the most iconic dishes from Mangalore and the coastal regions of Karnataka. Known for its striking red colour, robust spices, rich ghee aroma, and perfectly roasted texture, this dish is a masterpiece of South Indian cuisine. What makes Ghee Roast Chicken special is the combination of tangy, spicy, and slightly sweet flavors balanced with the luxurious richness of pure ghee. The chicken remains juicy while the masala coats it in a thick, roasted layer that tastes heavenly with every bite.
Below is a complete, step-by-step recipe written in around 900 words. It includes ingredient details, cooking method, spice preparation, tips, and serving ideas to help you make authentic restaurant-style Ghee Roast Chicken at home.
Ingredients
For Marination
- Chicken – 750 g to 1 kg (cut into medium pieces)
- Turmeric powder – ½ teaspoon
- Curd/yogurt – 3 tablespoons
- Lemon juice – 1 tablespoon
- Salt – as required
For the Ghee Roast Masala
- Byadagi red chillies – 10 to 12 (or Kashmiri for color)
- Dry red chillies – 4 (for heat)
- Cumin seeds – 1 teaspoon
- Fenugreek seeds – ¼ teaspoon
- Coriander seeds – 1 tablespoon
- Peppercorns – ½ teaspoon
- Fennel seeds – 1 teaspoon
- Garlic – 6 to 7 cloves
- Tamarind – a small lemon-sized piece, soaked
- Jaggery – ½ to 1 teaspoon (optional but recommended)
For Frying
- Ghee – 3 to 4 tablespoons
- Curry leaves – 2 sprigs
- Onion – 1 finely chopped (optional)
Step-by-Step Preparation
Step 1: Marinating the Chicken
Marination helps the chicken absorb flavor and remain juicy during roasting. Wash the chicken pieces and drain completely. Mix turmeric, yogurt, lemon juice, and salt with the chicken. Ensure the pieces are coated uniformly. Let it rest for at least 30 minutes, though 1 hour gives better flavor.
Curd provides softness, lemon adds tang, and turmeric gives a rich base color. Do not add too much salt during marination, because the masala also contains seasoning later.
Step 2: Preparing the Ghee Roast Masala
The heart of this dish lies in its freshly roasted spice blend. This authentic masala brings out the smoky, spicy, and aromatic layers typical of Mangalorean Ghee Roast.
Roasting the spices
Heat a tawa or pan lightly. Add:
- Red chillies
- Coriander seeds
- Cumin
- Fenugreek
- Peppercorns
- Fennel seeds
Roast them on low flame until the chillies puff slightly and the spices release their aroma. Ensure they do not burn, as burnt fenugreek or cumin can make the masala bitter.
Turn off the heat and allow the spices to cool.
Grinding the masala
Add the cooled spices to a mixer along with:
- Garlic
- Tamarind pulp
- Jaggery (optional, for balance)
- A few tablespoons of water
Blend to a thick, smooth paste. The masala should be shiny, deep red, and aromatic. Add water little by little to maintain a thick consistency — Ghee Roast is not a watery dish.
Step 3: Cooking the Chicken
Heat 1 tablespoon ghee in a pan. Add the marinated chicken and sauté for 3–4 minutes until lightly sealed and white on the outside.
Now cover and cook the chicken on low flame for 15–20 minutes. The chicken will release its own moisture and cook in it. If needed, add a splash of water. Cook until the chicken is 80–90% done but still firm enough for roasting later.
Remove and keep aside.
Step 4: Preparing the Ghee Roast Base
In the same pan, add 2 to 3 tablespoons of ghee. Ghee is the star ingredient — avoid replacing it with oil or butter. Once it melts and becomes fragrant, add curry leaves. They should sizzle and release aroma instantly.
(Optional) Add finely chopped onion and sauté until golden. Some traditional recipes do not use onions. Choose based on your taste.
Add the freshly prepared masala paste. Roast on low flame for 5–7 minutes. This roasting (bhuna) step transforms the raw masala into a deep-flavored base. The color deepens, oil separates slightly, and the aroma becomes irresistible.
Keep flame low because red chilli–based masalas burn easily.
Step 5: Combining Chicken with Masala
Add the semi-cooked chicken pieces into the roasted masala. Mix thoroughly so the masala coats every piece.
Now begins the signature “sukha roast” process.
Roasting the chicken
- Keep the flame medium-low.
- Roast for 12–15 minutes, stirring occasionally.
- As the moisture evaporates, the masala gets thicker.
- The ghee slowly separates and gives the dish its glossy finish.
Taste and adjust:
- Salt
- Jaggery (for slight sweetness)
- Tamarind (for more tang)
This balancing step is important because authentic Ghee Roast has a spiral of flavors — spicy, tangy, rich, and slightly sweet.
Step 6: Final Finish
Once the chicken is coated with a thick, roasted masala and no raw aroma remains, add a final spoon of ghee and curry leaves. This last touch lifts the aroma beautifully and gives the glossy finish restaurants achieve.
Turn off the flame and let the chicken rest for 5 minutes before serving. Resting allows flavors to settle deeply into the chicken.
Serving Suggestions
Ghee Roast Chicken tastes incredible with:
- Neer dosa
- Appam
- Idiyappam
- Chapati
- Kerala parotta
- Steamed rice with rasam
- Jeera rice or ghee rice for a richer combination
It also makes an excellent party starter — serve it with lemon wedges and sliced onions.
Tips for a Restaurant-Style Ghee Roast
- Use Byadagi or Kashmiri chillies
They give the signature deep red color without too much heat. - Do not skip ghee
Ghee is the hero. Use pure cow ghee for the best aroma. - Slow roast, don’t rush
Like any sukha-style preparation, slow roasting brings depth to the masala. - Balance the tang and spice
Adjust tamarind and jaggery until you get a perfect tangy-spicy blend. - Fresh masala = best flavour
Store-bought powders won’t replicate the authentic taste. - Bone-in chicken works best
It releases juices that enhance natural flavor.
Conclusion
Ghee Roast Chicken is an extraordinary dish that beautifully blends the richness of ghee with fiery, aromatic spices. Each piece of chicken carries tang, heat, depth, and a luxurious roasted finish. With the right masala and slow-roasting technique, this dish transforms into a restaurant-style delicacy that never fails to impress. Whether you’re making it for a festive meal, a family dinner, or simply a weekend treat, this 900-word recipe helps you capture the authenticity and irresistible flavor of traditional Mangalorean Ghee Roast. Enjoy cooking and savoring every bite!
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