Description
Chicken Ghee Roast is a traditional Mangalorean dish known for its deep, spicy, and slightly tangy flavors. Chicken is marinated in a rich blend of spices, slow-cooked in ghee, and roasted to perfection. The combination of red chilies, tamarind, and ghee gives it an authentic taste that’s both fiery and delicious.
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless or bone-in chicken (cut into pieces)
- ½ cup yogurt (curd)
- 1 tbsp lemon juice
- ½ tsp turmeric powder
- ½ tsp salt
For the Ghee Roast Masala:
- 2 tbsp ghee (clarified butter)
- 8-10 dried red chilies (Kashmiri for color, Guntur for heat)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- 4 garlic cloves
- 1-inch ginger (grated)
- 1 small onion (chopped)
- 1 tbsp tamarind pulp (or 1 tsp vinegar)
- 1 tsp jaggery (or brown sugar, optional)
- ½ tsp salt
- Curry leaves (for garnish)
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix yogurt, lemon juice, turmeric, and salt.
- Add the chicken, coat well, and let marinate for at least 1 hour (overnight for best results).
Step 2: Prepare the Masala
- Heat 1 tsp ghee in a pan. Add dried red chilies, coriander seeds, cumin, fennel, and black pepper. Roast for 2 minutes until aromatic.
- Add garlic, ginger, and chopped onion. Sauté until golden brown.
- Blend everything with tamarind pulp and jaggery into a smooth paste (add a little water if needed).
Step 3: Cook the Chicken
- Heat 1 tbsp ghee in a pan. Add marinated chicken and cook until lightly browned. Remove and set aside.
Step 4: Roast in Ghee
- Add another 1 tbsp ghee to the same pan. Pour in the prepared masala and cook for 5 minutes until oil separates.
- Add the cooked chicken, mix well, and roast for another 10 minutes, stirring occasionally.
- Garnish with fresh curry leaves and serve hot.
Serving Suggestions
- Rice: Serve with steamed rice or coconut rice.
- Flatbreads: Pair with dosa, naan, or paratha.
- Side Dish: Great with yogurt raita or simple dal.
Nutrition (Per Serving – Approximate)
- Calories: 380
- Protein: 30g
- Carbohydrates: 12g
- Fat: 25g
- Fiber: 3g
Tips & Variations
- For Extra Heat: Use spicier red chilies like Guntur or Byadgi.
- For More Tang: Add extra tamarind pulp or a squeeze of lemon before serving.
- Healthier Option: Reduce the ghee to 1 tbsp and dry roast the spices before blending.
- Vegetarian Version: Use paneer, mushrooms, or tofu instead of chicken.
Saving & Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm on low heat in a pan with a little ghee to maintain flavor.
- Freezing: Freeze for up to 1 month; thaw and reheat before serving.
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