Chicken Ghee Roast

Chicken Ghee Roast is a classical, popular chicken recipe which originated from a small town near to Mangalore.

Chicken ghee roast has a fiery red color with tangy, spicy taste along with rich aroma from ghee. This recipe is going to leave you drooling for sure when reading it.

Not only when reading, make it once at home, you will be asked to make it many times and it is a finger-licking dish!! Do not go skimp when using ghee. It is the ghee which makes this dish rich by it’s aroma.

All the spices used in this recipe are quite simple and easily available in kitchen. The spices are dry roasted, grinded to fine powder and the chicken is marinated with spices, yogurt, lemon juice, tamarind for 1 to 2 hours. It is then cooked in ghee.

This recipe goes well with rice, aapam, neer dosa, chapati, naan, roti, paratha etc…,❤

To check the recipe video, click the link below:


1 cup- 200 ml.

  • Chicken( with bones) – 600 gms.
  • Onion- 1 cup ( finely chopped)
  • Ghee- 4 to 5 tbsp
  • Curry leaves- 1 sprig
  • Jaggery- little.


  • Red chillies- 6 big ( 2 more can be used for extra spice)
  • Coriander seeds- 1 tbsp full
  • Fennel seeds- 1 tsp full
  • Cumin seeds- 1 tsp full
  • Peppercorns- 1 tsp full
  • Ginger garlic paste- 1 tbsp
  • Tamarind- very small piece
  • Lemon juice- from half lemon
  • Yogurt- 1/2 cup ( 100 ml.)
  • Turmeric powder- 1/4th tsp
  • Salt- as needed.


Clean the chicken well and make it into medium or large size pieces.

Take a pan and dry roast coriander seeds, red chillies, cumin seeds, fennel seeds, peppercorns and tamarind in medium flame till you get the rich aroma from spices and red chillies crisp.
Once it comes to room temperature, move it into a mixer jar.
Squeeze juice from half lemon and add it. Grind it to coarse.
Once it is coarse, add water as needed to make it to a smooth masala paste.
The masala is ready now.
Now marinate the chicken pieces along with grinded masala paste, yogurt, turmeric powder, salt and ginger garlic paste.
Ginger garlic paste is added.
Marinate it from 1 to 2 hours. Marination should be done for atleast an hour.
After 1 to 2 hours of marinating chicken, heat ghee in a big pan.
Add the finely chopped onions. The onions should turn golden brown.
Once the onions turn golden brown, add the marinated chicken along with masala.
Now roast the chicken in medium to high flame for about 15 minutes till the water level comes down, color changes and ghee separates. I have shown the color change in below pictures.
Roast the chicken pieces in ghee now and then carefully. Roasting it well gives good color to chicken.
The water level is reduced now and the ghee has started to separate.
Now add the curry leaves. If using jaggery, use it now. Little portion of jaggery will balance the heat and sourness from the spices, yogurt used. I didn’t add it. After this it will take 2 to 3 minutes to settle.
The color of the chicken is changed and the water level is reduced completely. It is ready now. Switch off the flame.


  • Use yogurt.
  • Use Kashmiri red chillies for bright red color. 5 big red chillies and 2 kashmiri red chillies can be used.
  • Two more red chillies can be used if you want a very good heat. The measurement mentioned above in the ingredients is very accurate.