Chicken Ghee Roast
Mangalorean roast of byadgi chillies, spices and plenty of ghee.
Chicken Ghee Roast is mangalorean roast of byadgi chillies, spices and plenty of ghee. This chicken ghee roast recipe takes about 1 hr from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Chicken Ghee Roast
- 1
Marinate
Coat chicken with curd, turmeric, lemon and salt. Rest for 30 minutes.
- 2
Roast & grind
Dry-roast the chillies and spices separately. Grind with garlic, tamarind and a little water to a smooth red paste.
- 3
Sear the chicken
Heat 2 tbsp ghee and cook the chicken on high until the moisture dries up. Set aside.
- 4
Fry the masala
Heat the remaining ghee and fry the paste on low for 8–10 minutes, until ghee separates and it turns deep red.
- 5
Roast together
Add chicken, jaggery and curry leaves. Roast for 10 minutes until the masala clings. Finish with a spoon of ghee.
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Pro tips
- Byadgi chillies give the red colour without too much heat. Don't swap in regular chilli powder.
- Cook the paste slowly; rushing it leaves a raw, bitter taste.
- Tastes even better the next day.
Did you know?
Ghee roast is traced to Kundapura on the Karnataka coast, where it was first served in the 1950s.
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