Chicken Ghee Roast

Who has not tried this recipe in restaurants? We all have tried and we all love this Mangalore special Ghee Roast.

Chicken ghee roast all though is a mangalorean cuisine, the origin hits from a small town named “kundapur” which is near Mangalore, India. These are fiery red in colour with all the natural ground spices roasted in clarified butter/Ghee. The meat is pre cooked and tossed in this masala and served as a side dish.

My Vegetarian friends can just replace the Chicken with paneer or tofu or mushrooms if you like so and eat that as mushroom ghee roast or paneer ghee roast. Basically the masala remains the same and its just the main ingredient which changes. Like mushroom for mushroom ghee roast and chicken for chicken ghee roast.

Ghee roast is a mouth watering, spicy and a yum yum dish which is usually served as a side dish or trust me guys.. these go very well with neer dosa. The spice and the pungency of the red chilli tickles your taste buds and really really really goes well with neer dosa. Try it out and you will definitely remember me for suggesting you this combination 🙂

Ghee roast has a unique flavour because of all the classic spice it has. A very flavourful dish which you should definitely try

You can go through the post of neer dosa 🙂


Chicken – 1kg (cleaned and cut into medium pieces)

Clarified butter/Ghee – 1/2 cup

Red chilli – 10-12 (kashmiri)

Coriander Seeds – 2tbsp

Peppercorns – 1/2 tsp(optional)

Cumin Seeds – 1tsp

Cinnamon stick – 1″

Cloves – 3-4

Fennel seeds – 1/4tsp

Tamarind paste – 1tsp

Fenugreek seeds-5

Turmeric powder – 1 tsp

Ginger – 1″ (grated)

Garlic – 5 pods(finely chopped)

Yogurt – 2tbsp

Lemon juice – 1tbsp

Salt to taste


  1. Marinate the chicken pieces with little salt, turmeric powder and lemon juice. Set aside for 20 mins
  2. Pressure cook the chicken upto two whistles and keep aside till next
  3. In a pan, dry roast Red chillies, coriander seeds, peppercorns. fenugreek seeds, fennel seeds, cumin seeds, cinnamon, cloves till aromatic.
  4. Transfer it in a mixer jar and also add ginger and garlic to it.
  5. Grind these using little water into a smooth paste
  6. In the same pan add 1/2cup ghee/clarified butter and allow it to heat.
  7. pour the ground masala into the pan and fry for few minutes.
  8. Add 2tbsp yogurt and mix well.
  9. Add little salt and fry till the mixture doesn’t stick to the non stick pan anymore or the consistency is slightly thick
  10. Add the boiled chicken pieces to it and mix till well incorporated
  11. Fry more for few minutes and serve hot with neer dosa or just as a starter.


  • Go easy on the salt when you add in the step9. The marinated chicken also would have salt in it 🙂
  • Please discard the chicken broth and add only the chicken pieces in the step10
  • Adjust the spice according to your palate
  • If you donot have tamarind paste, you can use the seedless tamarind instead. But you have the roast them with the other spices before you grind them 🙂
  • Whisk the yogurt before you add it into the masala.
  • The chicken can besimply replaced with mushrooms, paneer, tofu or even mutton. Paneer and tofu doesnt require any precooking. Mushroom does require pre cooking as it tends to leave water when they cook. Cook mushrooms with little salt and then put this into the ghee roast masala and toss.


2 Comments Add yours

  1. sybil says:

    Neetu i admire u that u persued urcooking interest inspite of ur young ones commendable keep it up


    1. Thank yOu so much 🙂


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