Mangalore Chicken Ghee Roast

Chicken Ghee Roast is a rich and best Mangalorean-style recipe in which the chicken is roasted in ghee (clarified butter) and aromatic masala until the flavors are infused well. The richness of desi ghee combined with the spiciness of fresh masala makes this dish irresistible. Ghee roast is traditionally served with neer dosa but also pairs well with steamed rice or any other dosa varieties. 

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• Recipe card
• World's best ghee roast
• Why you'll love this recipe
• Ingredients
• Other ingredients
• Step-by-step instructions
• Tips
• Store and make ahead
• More Mangalorean recipes
• User Reviews

Recipe card

World's best ghee roast

Chicken ghee roast is among the popular dishes from Mangalorean cuisine, along with neer dosa, chicken sukka, kori gassi, patrode, dalitoy etc.

The simple ghee roast masala is made by blending aromatic spices like red chilies, ginger, garlic, coriander, peppercorns, cumins, and cashews. The masala is then roasted in desi ghee until it becomes aromatic. The marinated and cooked chicken is then tossed in the masala and roasted until the flavors are well combined. 

Ghee roast is also known as Kundapur chicken ghee roast or Mangalorean chicken ghee roast. It gained its popularity from Shetty Lunch Home Restaurant in Kundapur, which first created this dish, followed by Ideal and Maharaja in Mangalore. You get ready chakrika and Ideal ghee roast masala, but nothing tastes better than homemade ones. 

Why you'll love this recipe

• The ghee roast masala can be made ahead of time and stored in the refrigerator for seven days. If you are a vegetarian, you can still make this dish with paneer, mushrooms, baby corn, etc. 
• A perfect accompaniment for Mangalorean neer dosa, any Indian dosa, roti, naan, chapati, or steamed rice. 
• The ghee roast masala is also freezer-friendly. Once it's done, it can be stored in the freezer for 2 to 3 weeks. 
• This tastes better than any restaurant-style ghee roast. 

Ingredients

For homemade simple ghee roast masala

Red chilies: Use Kashmiri, byadgi, or a combination of both. This will give the dish color and heat. 

Aromatic spices: All ingredients are used on a daily basis in Indian cooking, like cumin seeds, coriander seeds, black peppercorn, etc. 

Garlic and ginger: Enhances the flavor of the dish. 

Cashew: Adds a hint of sweetness and richness. 

Other ingredients

I have used chicken leg pieces today. If you are a seafood lover, you can use shrimp(prawns), 2nd best-loved ghee roast, and then try paneer, mushroom, or baby corn for vegetarians. 

Ghee: The key ingredient is homemade desi ghee or premium quality ghee for the best results and flavor. Old ghee will spoil the taste of the dish. 

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

Ghee roast masala

• Soak dry red chilies in hot water for 20 minutes. This makes the masala smooth. Now drain the water.
• Add the red chilies, ginger, garlic, coriander seeds, cumin, peppercorns, cashew, turmeric powder, ¼ cup water and blend it to a thick, smooth paste.

Marinate the chicken

• Add chicken pieces, salt, turmeric powder, and lemon juice and mix well. 
• Marinate for 20 to 30 minutes. 

Pressure-cook the chicken

Add the marinated chicken to the pressure cooker and cook for two whistles. 

How to make chicken ghee roast?

• Add 2 tablespoon of ghee to a pan on medium heat. Add the ground masala. 
• Mix well and keep sauteing it. 
• After 5 mins, add another 2 tablespoon of ghee and continue stirring the masala.
• After 10 minutes, add another 2 tablespoon of ghee and continue stirring the masala.  
• After 15 to 18 minutes of continuous stirring, you will see that the ghee starts leaving the sides of the pan. 
• Now add the cooked chicken and mix well.
• Add salt, last 2 tablespoon of ghee, and saute for another 4 to 5 minutes.
• The most delicious chicken ghee roast is ready. Serve and enjoy.

Tips

• If byadgi chilies are unavailable, you can use kashmiri but reduce the amount. 
• Stir continuously, or else it will burn at the bottom. 
• Don't rush. The taste of the dish comes from frying the masala in ghee. Slow roasting the masala gives the best aroma and flavor. 
• Ghee adds richness and aroma. Never reduce or increase the quantity than what is mentioned above. 
• For a little tanginess, add a small ball of tamarind if needed to make the paste. 
• For a classic South Indian flavor, you can add curry leaves if available. 
• Use a thick-bottomed pan as you need continuous roasting, which prevents the masala from burning at the bottom. 
• Add a little water while grinding the masala. More water means you will need more time to roast, so be careful while adding water. 

Store and make ahead

• The ghee roast masala can be made and stored in the refrigerator for 7 days or in the freezer for 2 to 3 weeks. 
• Once the masala is done, let it cool completely. Once it comes to room temperature, store it in an airtight container and use it as and when needed. 
• Using the same masala, you can make paneer ghee roast and prawn ghee roast. 

More Mangalorean recipes

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