Chicken Ghee Roast

 Chicken Ghee Roast is one of the famous dish in Mangalore and Udupi region. The taste of this dish is mainly from ghee. The more ghee added, the more flavorful it is. This is also famous in many restaurants of Mangalore, Udupi and Kundapur. We need to order 1 hr prior to have this in restaurants because the masala should be perfectly fried to get that perfect taste.

The key to this dish is perfectly roasting of spices and frying the masala on slow flame. Be patient in cooking this dish and be generous in adding ghee.

Ghee Roast goes very well with neer dosa and you can have it with ghee rice or khushka. Many prepare in different style. But here is my version of the recipe. Vegetarians can check out my Mushroom Ghee Roast recipe here.

Recipe Video:

Recipe card:

Chicken Ghee Roast

Yield: 2 servings

Author: Namitha Shenoy

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

A fiery red, tangy and spicy dish with flavor of spices roasted in ghee with chicken

Ingredients

• Chicken (with bones) - 750 gms
• Ghee - 4 tbsp + 1 tbsp
• Turmeric pwdr - ½ tsp
• Coriander pwdr - 1 tsp
• Garam masala pwdr - 1 tsp
• Sugar - ½ tsp
• Salt to taste

For masala :

• Byadgi chillies - 15 to 20
• Cashewnuts - 2 tbsp
• Coriander seeds - 2 tbsp
• Cumin seeds - 2 tsp
• Methi seeds - ¼ tsp
• Peppercorns - 1 tsp
• Ghee - 1 tsp
• Tamarind - 1 tsp
• Garlic - 8 to 10 cloves
• Fried Onion - 2 tbsp

Instructions

Preparation :

1. Wash and clean the chicken pieces.
2. In a vessel, add 1 tbsp of Ghee. Add chicken pieces and fry on high flame for 5 minutes. 
3. Add 1 tsp salt and ½ tsp Turmeric powder. Mix well. Add ½ cup water, stir once, cover and cook for 8 to 10 mins. 
4. Chicken should be 80% cooked. Switch off the flame. Drain from the stock and keep aside. 
5. Deseed byadgi chillies and soak in hot water for 30 mins. 
6. Soak Cashewnuts in hot water for 30 mins. 
7. Thinly slice one medium onion and fry until golden brown and crisp. Keep aside. 

For masala :

1. In a frying pan, add 1 tsp ghee.
2. Add Coriander seeds, cumin, methi and Peppercorns. Fry until aromatic and golden brown. Once done, allow it to cool completely. 
3. In a mixie jar, add soaked chillies, Cashewnuts, Tamarind, garlic cloves, fried Onions, roasted spices and ¾ cup water and grind to smooth paste. 

Preparing ghee roast :

1. Heat a heavy-bottom pan. I used cast iron skillet.
2. Add 4 tbsp ghee. Once hot, add the ground masala and fry on low flame until the moisture is completely evaporated and the masala changes to deep red. It takes around 20 minutes. 
3. Once done, add salt and sugar. Mix for a minute. 
4. Now add the chicken pieces. Gently mix so that the masala is well coated on each of the chicken pieces. 
5. Stir in between. Add Coriander powder mix well. 
6. Now cook for about 5 to 7 minutes. 
7. After 7 minutes, you can see the ghee is completely oozing out and masala is completely fried. 
8. Add Garam masala powder, mix gently and switch off the flame. 
9. Add 1 tsp ghee and stir once. 
10. Chicken Ghee Roast is ready. 
11. Serve hot with neer dosa. 

Notes:

Please do the whole cooking process on low flame for perfect taste.

Deseed the chillies for smooth paste.

Add more ghee if you want.

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