Chicken ghee roast – one of the most loved chicken recipe, from the coastal Karnataka. The name says it all, ghee roasted chicken cooked in ghee roasted spice masala – is a top selling dish in any of the mangalorean non-vegetarian restaurants.
This chicken ghee roast recipe originated in the kitchen of Shetty lunch home, Kundapura, about 90 kms from Mangalore city. But now this recipe has crossed borders and is a must have recipe in any Mangalorean non -vegetarian restaurants.
If you ask me, what we order in any mangalorean restaurant the first order is always chicken ghee roast with neer dosa and then may be a gassi recipe. I believe the first option would be the same for any mangalorean. We love the this so much.
When I initially started cooking after marriage, though my new husband , loved all my dishes. But this chicken ghee roast recipe which is still his favourite, would be be his request for weekeneds.
I have always cooked this recipe, for my family and my friends when ever we hosted parties and always received a bunch of praises in return. It stays as a permanent recipe in my get together menu.
This is one such recipe, I posted in first month of my food blogging days. Back then I cooked this recipe with kashmiri and guntur red chillies which gave a deep red recipe. Though I loved that recipe, my brother who happens to be an amazing cook has helped me to perfect this recipe to restaurant style, which I love more.
Lets begin with the chicken ghee roast recipe
- A good chicken ghee roast is one which bursts ghee flavour in every bite you eat, so no compromise in ghee.
- For red colour, use a mix of kashmiri and byadgi red chillies. Refer notes.
- For that restaurant style, fry masala in ghee, continuously stirring for 20 mins, until raw smell is completely off and masala starts releasing ghee and also colour changes to darker shade.
Step by step method –
1- In a mixing ball add chicken pieces, curds, turmeric powder, salt, lime juice and mix well. Refrigerate marinated chicken for 2 hrs.
2- Meanwhile dry roast red chillies, coriander seeds, cumin seeds, fenugreek seeds, cloves, pepper each one by one separately. They should be roasted till crisp. Avoid burning them so adjust the flame from low to medium.
3- Once the spices are cooled, grind them along with ginger, garlic, tamarind to smooth paste adding little water.
4- Once chicken is rested for 2 hrs, take it out of the refrigerator. Heat 2 tbsp ghee in a kadai / wok. Now add the marinated chicken pieces.
5- Cook chicken till it is almost done. No need to cook it completely, as chicken will be cooked later with the masala. Transfer the chicken pieces along the liquid to another container.
6- To the same pan add 4 tbsp ghee,keeping the heat medium. Add ground masala, mix well.
7- By stirring continuously, fry masala in ghee till raw smell disappears, colour also changes to a darker shade and you will see masala relasing the ghee around it. Now you know masala is ready. Add jaggery powder, salt and curry leaves. Fry this for another 2 mins.
8- Now add only the chicken pieces and little of the released liquid. Add still more of liquid only if you find the dish very dry. Cook until chicken is cooked completely. The rest of the liquid can be used as soup.
9- Serve hot chicken ghee roast with steamed rice, dosa and it tastes excellent with neer dosa.
Also check our other Mangalorean recipes –
- Prawns gassi – prawns cooked in spicy coconut gravy.
- Prawns sukka – south indian prawns stir fry.
- Chicken sukka – south indian chicken stir fry..
Chicken ghee roast recipe
- 1 kg chicken, cleaned, skin removed and cut into bite size pieces (2.2 lbs)
- 6 tbsp ghee / clarified butter
- 1/2 cup curds/ yogurt
- 1/4 tsp turmeric powder
- 2 tsp lime juice
- 12 curry leaves
- 1 1/2 tsp jaggery powder
- salt to taste
For masala (grinding)
- 15 long dried byadgi red chilli
- 3 tbsp coriander seeds
- 1 1/2 tsp fennel seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 10 black pepper
- 3 cloves
- 1 inch ginger
- 10 garlic cloves
- 1 tsp tamarind flesh
- In a mixing bowl take chicken pieces, to this add curds, turmeric powder, salt and lime juice. Mix well. Refrigerate the marinated chicken for 2 hours.
- Meanwhile dry roast long red chillies, coriander seeds, cumin seeds, fennel seeds, black pepper, cloves & fenugreek seeds one by one separately. Make sure that all spices are roasted to crisp and avoid blackening of spices.
- Once cooled grind roasted spices along with ginger, garlic & tamarind to smooth paste adding little water.
- Once chicken is rested for 2 hrs, take it out of the refrigerator. The chicken is ready to be cooked now.
- Heat 2 tbsp of ghee in thick bottomed kadai / wok, keeping the flame medium.
- To this add marinated chicken pieces. Mix, such that all chicken pieces are coated with ghee. Cook the chicken till it is almost done. No need to cook chicken completely as it will get cooked later too.
- Transfer the chicken along with all the released liquid to another container.
- Now in the same pan heat 3 tbsp ghee, keeping the flame still medium. Add the masala and fry it till raw smell disappears and masala starts releasing ghee. It takes a minimum of 15 mins with continuous stirring.
- Add salt, jaggery powder and curry leaves to the masala. Fry it for another 2 mins.
- Now add only the chicken pieces, with about 3 tbsp of released liquid. Mix well and cook till the chicken is cooked completely. Add little more liquid if chicken turns very dry.
- Serve it with neer dosas for a feast.
- For deep red colour use a mix of kashmiri red chillies. For 10 byadgi red chillies use 5 kashmiri red chillies and increase black pepper to 14 numbers.
- This dish is entirely on how well is masala fried on ghee. So be generous in adding ghee and fry masala properly with continous stirring.
- The liquid released on cooking chicken can be served as soup.
- Because chicken ghee roast is a dry dish do not add all the liquid to the dish, which will result in a thin gravy. Add liquid as required just to avoid the dish getting dry.