Chicken Ghee Roast Recipe: Authentic Mangalorean Kundapur Style

What is Chicken Ghee Roast?

Chicken Ghee Roast is the crown jewel of Mangalorean cuisine — a fiery, tangy, and intensely aromatic chicken preparation that originated in the coastal Karnataka region, particularly from Mangalore and Kundapur. The dish has gained legendary status across India for its unique flavor profile that no other chicken recipe can replicate.

What makes Chicken Ghee Roast special:

• Deep red color: From Byadgi or Kashmiri dried red chilies — color without extreme heat
• Dry-roasted spice blend: Coriander, cumin, fenugreek, and peppercorns roasted to perfection
• Tangy depth: Tamarind provides the signature sour note that balances the heat
• Generous ghee: The star ingredient — chicken is literally roasted in ghee
• Bone-in chicken: Traditional preparation uses curry-cut pieces with bones for maximum flavor
• Charred, caramelized edges: High-heat roasting creates crispy exterior with moist interior

Unlike cream-based chicken curries or coconut-milk preparations, Ghee Roast is a dry, coating-style dish where the masala clings to every piece without excess gravy. This is what makes it perfect for special occasions, as an appetizer, or as a show-stopping main course.

Why Ghee is the Non-Negotiable Ingredient

The dish is literally named Ghee Roast — there is no authentic version without generous ghee. Here is why:

For the most authentic flavor, use pure A2 cow ghee made using the traditional Bilona method. Industrial ghee lacks the aromatic complexity that defines legendary Ghee Roast.

Ingredients for Chicken Ghee Roast

Step-by-Step Chicken Ghee Roast Recipe

Step 1: Dry Roast the Spices

1. Heat a dry pan: Use a heavy-bottomed pan on medium heat. No oil or ghee at this stage — dry roasting is essential.
2. Add whole spices first: Add coriander seeds, cumin seeds, fenugreek seeds, and peppercorns. Roast for 1-2 minutes, stirring constantly, until fragrant.
3. Add dried chilies: Add the Kashmiri/Byadgi red chilies. Continue roasting for another 1-2 minutes until chilies become slightly darker and the kitchen fills with aroma.
4. Cool immediately: Transfer to a plate to cool. Do not leave in hot pan — residual heat will burn the spices.

Step 2: Make the Masala Paste

1. Soak tamarind: While spices cool, soak tamarind in ¼ cup warm water for 10 minutes. Squeeze to extract thick pulp, discard seeds and fibers.
2. Combine in grinder: Add cooled roasted spices, garlic cloves, tamarind water with pulp, and jaggery to a grinder or blender.
3. Grind to smooth paste: Grind to a smooth, thick paste. Add minimal water only if needed — paste should be thick and concentrated, not watery.
4. Taste and adjust: The paste should be spicy, tangy, and slightly sweet. Adjust jaggery for sweetness, tamarind for sourness if needed.

Pro tip: This masala paste can be made 3-4 days ahead and refrigerated. The flavors develop and intensify with time — many restaurants age their masala for deeper taste.

Step 3: Marinate the Chicken

1. Clean chicken: Wash bone-in chicken pieces and pat completely dry with paper towels. Moisture prevents proper searing.
2. Apply marinade: Rub chicken pieces with turmeric powder, salt, and about 2 tablespoons of the prepared masala paste.
3. Marinate: Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor absorption. Longer marination = deeper flavor.

Step 4: Sear the Chicken in Ghee

1. Heat ghee: Heat 3 tablespoons ghee in a heavy kadhai or pan on medium-high heat until shimmering (not smoking).
2. Add chicken: Place marinated chicken pieces in a single layer. Do not crowd the pan — work in batches if needed.
3. Sear without moving: Let chicken sear undisturbed for 3-4 minutes until bottom develops golden-brown, charred edges.
4. Flip and repeat: Turn pieces and sear other side for 3-4 minutes. All sides should have charred spots.
5. Remove and set aside: Transfer seared chicken to a plate. The chicken is not fully cooked yet — that happens in the next step.

Step 5: Cook the Masala

1. Add more ghee: In the same pan with the chicken residue, add remaining 2 tablespoons ghee.
2. Sauté onions: Add sliced onions and cook on medium heat for 4-5 minutes until softened and lightly golden.
3. Add curry leaves: Add curry leaves and sauté for 30 seconds until fragrant and crackling.
4. Add masala paste: Add the remaining ground masala paste. Mix well with onions.
5. Cook the masala: Stir frequently and cook for 5-7 minutes. The masala will go through stages — first bubbling, then thickening, finally with ghee visibly separating from the sides.
6. Check for doneness: The masala is ready when it turns deep red-brown (not bright red), smells intensely aromatic, and leaves ghee at the edges of the pan.

Step 6: Combine and Finish

1. Return chicken: Add the seared chicken pieces back to the pan with the cooked masala.
2. Add water and cover: Add ¼ cup water, mix gently to coat chicken with masala. Cover with a lid.
3. Simmer: Cook on low heat for 15-20 minutes until chicken is fully cooked through. Check by cutting a thick piece — no pink should remain.
4. Final roast: Remove lid, increase heat to medium-high. Roast for 3-4 minutes, stirring occasionally, until the masala dries and clings to the chicken with a glossy finish.
5. Finish with ghee: Drizzle 1 tablespoon fresh ghee on top for restaurant-quality shine.
6. Garnish: Add fresh curry leaves. Serve immediately while hot and glistening.

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Pro Tips for Restaurant-Quality Chicken Ghee Roast

Serving Suggestions

Chicken Ghee Roast is traditionally served with specific accompaniments that balance its intense flavors:

Ghee Roast Variations

The Ghee Roast masala works beautifully with different proteins:

Common Mistakes and How to Avoid Them

Choosing the Right Ghee for Ghee Roast

For Chicken Ghee Roast, ghee quality directly impacts the final dish:

• Pure A2 Cow Ghee: The nutty, aromatic flavor profile complements the spice blend perfectly and adds depth
• High Smoke Point: Essential for searing chicken and cooking masala at high temperatures without burning
• Traditional Bilona Method: Hand-churned ghee retains more aromatic compounds than industrial steam-processed ghee
• No Blending: Avoid ghee mixed with vegetable oils — adulterants reduce smoke point and create off-flavors
• Grainy Texture: Good ghee has a slightly grainy texture when solidified — a sign of proper processing

Learn how to identify pure ghee to ensure your Ghee Roast gets the best.

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Frequently Asked Questions

What is Chicken Ghee Roast and where does it originate?

Chicken Ghee Roast is a legendary spicy, tangy chicken dish originating from coastal Karnataka, specifically from the Mangalore and Kundapur regions. It is characterized by its deep red color (from Byadgi/Kashmiri dried chilies), rich ghee-based cooking, and distinctive masala made from dry-roasted spices, tamarind, and garlic. The dish gets its name from the cooking technique — chicken is literally roasted in generous amounts of pure ghee until the masala clings to every piece with a glistening finish. Ghee Roast was created in Mangalorean restaurants and has become one of the most famous dishes from the region. The authentic version uses bone-in chicken pieces, which absorb the masala better and provide richer flavor. Today, Chicken Ghee Roast is served in restaurants across India and has become synonymous with Mangalorean cuisine. The dish is typically served with Neer Dosa, Ghee Rice, or Appam — traditional Mangalorean accompaniments that balance the spicy, tangy flavors.

Why is ghee so important for authentic Chicken Ghee Roast?

Ghee is the defining ingredient of Chicken Ghee Roast — the dish is literally named after it. Here is why ghee cannot be substituted with oil: (1) Flavor foundation: Ghee has natural nutty, caramelized notes that infuse into the masala and chicken during roasting. Oil cannot replicate this depth. (2) High smoke point (250°C): Ghee withstands the high heat needed to properly roast chicken and toast spices without burning or producing harmful compounds. (3) Aroma carrier: Fat-soluble aromatic compounds from spices dissolve into ghee, intensifying the fragrance that defines authentic Ghee Roast. (4) Mouthfeel: The richness and coating quality of ghee creates the signature silky, luxurious mouthfeel that restaurant versions are known for. (5) Caramelization: Ghee helps achieve the beautiful charred edges on chicken pieces while keeping the meat moist inside. (6) Traditional authenticity: No Mangalorean restaurant makes Ghee Roast with oil — using generous ghee is non-negotiable for authentic taste. Typically, 4-6 tablespoons of ghee is used for 500g chicken.

What type of chicken is best for Ghee Roast?

For authentic Chicken Ghee Roast, the best choices are: (1) Bone-in chicken pieces: This is the traditional choice. Bones add flavor during cooking and the meat stays more moist. Use a mix of drumsticks, thighs, and breast pieces cut through the bone (curry cuts). (2) Desi chicken (country chicken/natukodi): If available, this is superior to broiler chicken — more flavorful, firmer texture, and holds up better during roasting. However, it requires longer cooking time (30-40 minutes instead of 20-25). (3) Skin-on pieces: Keeping skin on adds richness and helps the masala cling better. Remove if you prefer leaner results. What to avoid: (a) Boneless chicken — it dries out quickly and doesnt absorb masala as well. If you must use boneless, reduce cooking time significantly. (b) Extremely small pieces — they overcook before masala is properly roasted. Pieces should be 2-3 inch size. (c) Frozen chicken — thawed chicken releases water, making the masala watery instead of dry and clinging. Use fresh chicken for best results.

How do I make Chicken Ghee Roast less spicy without losing authenticity?

To reduce spice while maintaining authentic flavor: (1) Use only Kashmiri or Byadgi chilies — they provide deep red color with moderate heat. Avoid hotter varieties like Guntur or Teja chilies. (2) Remove seeds from dried chilies — most heat resides in the seeds. Deseed before roasting for milder masala. (3) Reduce chili quantity by half — use 12-15 chilies instead of 20-25, and add 1 tablespoon Kashmiri red chili powder for color. (4) Increase jaggery slightly — 1.5 tablespoons instead of 1 teaspoon helps balance heat perception. (5) Add more tamarind — tanginess masks spiciness to some extent. (6) Serve with cooling accompaniments — raita, buttermilk (chaas), or sol kadhi are traditional coolers. What NOT to do: Do not add cream, coconut milk, or yogurt to the dish — this completely changes the character and makes it a different recipe. Do not reduce ghee — ghee actually coats the mouth and reduces the burning sensation. The authentic mild version should still be red and aromatic, just less fiery.

What is the difference between Chicken Ghee Roast and Chicken Sukka?

While both are dry Mangalorean chicken preparations, they are distinctly different: (1) Spice base: Ghee Roast uses dry-roasted spices ground with tamarind and garlic. Sukka uses freshly ground coconut-based masala with kokum (not tamarind). (2) Cooking fat: Ghee Roast uses generous ghee (4-6 tbsp). Sukka traditionally uses coconut oil or minimal ghee. (3) Color: Ghee Roast is deep red-maroon from dried red chilies. Sukka has a brownish color from roasted coconut. (4) Flavor profile: Ghee Roast is tangy (tamarind) with heat and ghee richness. Sukka is spicy with coconut undertones and slight sourness from kokum. (5) Texture: Ghee Roast has a glossy, masala-coated finish from ghee. Sukka has a drier, more textured coating from coconut masala. (6) Heat level: Both can be spicy, but Ghee Roast tends to be more intense due to concentrated roasted chili flavor. (7) Accompaniments: Ghee Roast pairs with Neer Dosa, Ghee Rice. Sukka pairs with sannas, rice, or chapati. Both are delicious but satisfy different cravings — Ghee Roast is richer and more indulgent, Sukka is more rustic and coconut-forward.

How do I store and reheat Chicken Ghee Roast?

Storage and reheating guidelines for Chicken Ghee Roast: (1) Refrigeration: Store in an airtight container for up to 3-4 days. The masala actually improves as flavors meld together. (2) Freezing: Can be frozen for up to 1 month. Thaw overnight in refrigerator before reheating. Bone-in pieces freeze better than boneless. (3) Best reheating method: Pan/kadhai on medium heat with 1 tablespoon fresh ghee. Add a splash of water if masala has dried. Cover and heat for 5-7 minutes until warmed through. The fresh ghee addition revives the dish beautifully. (4) Avoid microwave: Direct microwave makes chicken rubbery. If you must use microwave, cover with a damp paper towel and heat on 50% power in short intervals. (5) Oven method: Preheat to 180°C, place chicken in oven-safe dish, drizzle ghee, cover with foil, heat 15-20 minutes. (6) Make-ahead tip: The masala paste can be made 3-4 days ahead and refrigerated. Cook chicken fresh when ready to serve for best results. The aroma of freshly roasted ghee is irreplaceable.

What sides and accompaniments pair best with Chicken Ghee Roast?

Traditional and recommended accompaniments for Chicken Ghee Roast: (1) Traditional Mangalorean: Neer Dosa (thin rice crepes) — the classic pairing. Ghee Rice or plain steamed rice — neutral base for spicy chicken. Appam or Sannas — fermented rice breads that balance heat. Parotta (Kerala style) — flaky layered bread. (2) Drinks and coolers: Sol Kadhi — kokum and coconut milk drink, traditional Mangalorean pairing. Buttermilk (chaas/majjige) — cooling and aids digestion. Coconut water — simple and refreshing. (3) Side dishes: Onion rings with lemon juice — traditional restaurant accompaniment. Cucumber raita — essential if spice level is high. Simple cucumber salad with lime and salt. (4) Fusion pairings: Butter naan or rumali roti — North Indian breads work well. Jeera rice or pulao — mildly spiced rice options. (5) As starter: Serve with toothpicks as party appetizer. Pair with cocktails for modern presentation. The key is pairing with neutral or cooling elements that let the Ghee Roast flavor shine while providing palate relief from the heat.

Conclusion: Bring Mangalorean Legend to Your Kitchen

Chicken Ghee Roast is more than a recipe — it is a taste of coastal Karnataka's legendary culinary heritage. The combination of dry-roasted spices, tangy tamarind, garlic punch, and generous ghee creates a flavor profile that no other chicken dish can match. When made right, each piece of chicken glistens with the deep red masala, delivering an explosion of heat, tang, and richness in every bite.

Key takeaways for perfect Chicken Ghee Roast:

• Dry-roast spices properly: Fragrant, not burnt — this is the flavor foundation
• Use bone-in chicken: Bones add flavor and keep meat moist
• Use generous ghee: At least 5 tablespoons — no shortcuts or substitutes
• Sear until charred: Those caramelized edges define authentic Ghee Roast
• Cook masala until oil separates: Patience creates depth and prevents raw taste
• Balance the flavors: Heat from chilies, tang from tamarind, sweet from jaggery
• Finish with fresh ghee: The signature restaurant touch for glossy finish

Whether you are serving it with Neer Dosa for an authentic Mangalorean meal, pairing it with Ghee Rice for a complete feast, or simply craving something bold and indulgent — Chicken Ghee Roast delivers the kind of intense, authentic flavor that modern recipes often lack. The aroma of roasted spices and sizzling ghee filling your kitchen is just the beginning of an experience that Mangalore has perfected over decades.

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