Mangalorean Chicken Ghee Roast (2024)

Last Updated On: Feb 12, 2024 by Preeti · 8 Comments

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Mangalorean chicken ghee roast recipe with step by step photos and a video recipe. Chicken ghee roast is a semi-dry chicken curry from Mangalorean cuisine. It is made with tender chicken pieces marinated and cooked in spicy ghee roast masala. Serve with neer dosa or steamed rice.

Table of Contents

I grew up enjoying foods from Mangalorean cuisine, well known for its spicy fish and chicken dishes like Mangalorean Prawns Ghee Roast, Mangalorean Chicken Sukka, Prawn Sukka, and Mangalorean Rava Fish Fry,

Mangalorean Chicken Ghee Roast Recipe

This Mangalorean-style chicken ghee roast is also known as Kundapur Ghee Roast. Many restaurants in Mangalore offer their versions of ghee roast chicken and they all taste good. My favorite is from Shetty Lunch Home, Kundapur, Karnataka, where the ghee roast is said to have originated. This recipe is inspired by their iconic recipe.

Today I am sharing chicken ghee roast recipe from Mangalore, nested on the Konkan coast of the Indian state of Karnataka. It is made with succulent pieces of chicken and Indian spices slow-cooked in ghee-roasted masala. The spiciness of ghee roast is balanced with tangy tamarind and other spices.

Ghee roast masala is a fiery, aromatic spice blend made with byadgi chilies, tangy tamarind, curry leaves, and warm spices like coriander, cumin, peppercorns, etc. They are roasted, ground to a fine paste, and slow-cooked in ghee.

Slow-roasting the spices in ghee with curry leaves gives this dish a lovely aroma and flavor. Ghee provides richness, wonderful aroma, and smooth texture to the masala. Do not reduce the quantity of ghee - It's ghee roast chicken.

Chicken ghee roast ingredients

Here's what you will need to make this Mangalorean-style chicken ghee roast recipe. For the detailed list of ingredients and their measurements, please check out the recipe card below.

Chicken - You can use either boneless chicken or chicken with bones. Chicken with bones is more flavorful.
Ghee/clarified butter - This is the soul of the dish that flavors it. Use fresh homemade ghee. If using store-bought ghee then make sure it is fresh (check the manufacturing date). Old ghee may smell bad and can spoil the entire dish.
Byadgi Chilies - It is the dried byadagi red chilies that give a vibrant red color and spiciness to the ghee roast recipe. You can substitute it with Kashmiri red chilies.
Whole Spices - Coriander seeds, cumin, fennel, black peppercorns, fenugreek seeds, cloves, and cinnamon.
Tamarind - This is a basic ingredient used in Mangalorean cuisine. It gives a tangy taste to the masala. You can substitute it with lemon juice. But it will taste different.
Curry leaves - Gives a nice South Indian flavor to the dish. If you do not have it then skip it.

How to make Mangalorean Style Chicken Ghee Roast - (Step by Step Instructions with Photos)

Preparations

Marinate the chicken - In a mixing bowl, combine chicken, yogurt, salt, and turmeric powder. Cover and marinate for 30 minutes. (images 1 & 2). For best results marinate the chicken for at least 2 hours in the refrigerator. Do not skip this step. It will keep the chicken nice and moist, and prevent it from drying when we roast the chicken with ghee.

Make the ghee roast masala

Heat a pan over medium-low heat. Dry roast coriander seeds, fenugreek seeds, cumin, pepper, fennel, cloves, and cinnamon until aromatic. Remove and set this aside on a plate. (image 3)
In the same pan dry roast red chilies until crisp. Remove and set this aside on a plate. (image 4). Let all the roasted ingredients cool down completely. (image 5)
Deseed the red chilies to reduce the spiciness. This step is optional. (image 6)
Add all the roasted ingredients to the mixer or grinder jar.
To this add garlic cloves and tamarind. Now add ¼ cup of water and grind to a fine paste. You have to add less water to grind the masala. Otherwise, it will be difficult to roast the masala. (image 7)
Homemade ghee roast masala is ready. Set this aside. (image 8)

Cooking the chicken

Heat 2 teaspoons of ghee in a heavy bottom pan over medium-high heat.
Add the marinated chicken and cook it until the color of the chicken turns from pink to white. (image 9 & 10)
Next, cook until the marinade thickens (2-3 minutes). The chicken will not be completely cooked at this stage. We will cook it again with ghee roast masala later. (image 11)
Remove it to a bowl. Keep it covered. (image 12)

Making Chicken Ghee Roast

To the same pan add 2 teaspoon ghee. Set the heat to medium-low.
Add curry leaves and ghee roast masala. (image 13)
Stir and cook the masala. After 3-4 minutes the ghee roast masala will start sticking to the pan. This is the time to add another 2 teaspoon ghee and continue to cook the masala. (image 14)
Taste the ghee roast masala and add salt. Be careful, we have already added salt while marinating the chicken. (image 15)
You have to cook the masala stirring continuously. Keep adding ghee at regular intervals until the masala starts to release ghee from the sides. (It may take 15-20 minutes). (image 16)

Next, add the chicken. Stir to coat the chicken with the ghee roast masala. (image 17)
Add 1 tablespoon ghee and combine. (image 18)
Cover and cook for 2 minutes or until the chicken is cooked. Stir it in between so the masala does not stick to the bottom of the pan.
Cook uncovered for 2 minutes.
Finally, add jaggery, lemon juice, and curry leaves. (image 19)
Cook it for a minute and remove it from the heat.
Serve chicken ghee roast with neer dosa or rice and dal. (image 20)

Tips to make the best chicken ghee roast

For authentic Mangalore chicken ghee roast, the byadgi red chilies are soaked in hot water and then ground with the roasted spices. It makes the masala extra smooth in texture.
Dry roast all the ingredients on medium-low heat. Make sure to stir them frequently so that they get roasted evenly and to avoid the spices from burning.
The slow roasting of spices and chicken in ghee/clarified butter enhances the flavor of the dish. Do not increase the heat to fasten the cooking process, it can burn the masala. Also, stir it continuously while cooking.
Be careful when adding water while grinding the masala. If you add more water than required then it will be difficult to roast the masala. Also, the cooking time will increase. It will take more time to evaporate the water content from the masala.
Use a heavy/thick bottom pan. It will prevent masala from sticking to the pan as this recipe requires a lot of roasting.

Watch how to make Chicken Ghee Roast Video

More chicken recipes that you might like

Maharashtrian Chicken Sukka
Kolhapuri Chicken Sukka
Chicken 65
Chili Chicken
Hyderabadi Chicken Masala
Andhra Chicken Fry

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5 from 4 votes

Mangalorean Chicken Ghee Roast Recipe

Mangalorean chicken ghee roast is a semi-dry chicken curry from Mangalorean cuisine. Also known as Kundapur chicken ghee roast, it is made with succulent pieces of chicken, marinated and cooked in fiery red, tangy, and spicy ghee roast masala. Serve with Neer Dosa, Roti, or Steamed rice.

Course Main Course

Cuisine Indian, mangalorean

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Equipment

1 Heavy bottom pan
1 Mixing bowl

Ingredients

To marinate the chicken

500 g chicken with bones
¼ cup yogurt/curd
salt to taste
¼ teaspoon turmeric powder

For Ghee roast masala

2 tablespoon coriander seeds
15 nos fenugreek seeds (or a pinch)
1 teaspoon cumin
1 teaspoon pepper (reduce it to half if you prefer less spicy)
1 teaspoon fennel
4 cloves
1- inch cinnamon
10-12 bedgi red chilies substitute Kashmiri red chilies
8 garlic cloves
a small ball of tamarind

Other ingredients

¼ cup + 1 tablespoon of ghee, divided (clarified butter)
3 spring curry leaves
1 teaspoon jaggery
1 tablespoon lemon juice Add as per taste

Instructions

Marinate the chicken

In a mixing bowl, combine chicken, yogurt, salt, and turmeric powder. Marinate for 30 minutes. For best results marinate the chicken for at least 2 hours in the refrigerator.

Making Ghee Roast Masala

Heat a pan over medium-low heat. Dry roast coriander seeds, fenugreek seeds, cumin, pepper, fennel, cloves and cinnamon until aromatic. Remove and set this aside on a plate.
In the same pan dry roast red chilies until crisp. Remove and set this aside on a plate.
Let all the roasted ingredients cool down completely. Deseed the red chilies to reduce the spiciness. This step is optional.
Transfer all the roasted ingredients to the mixer or grinder jar. To this add garlic cloves and tamarind. Now add ¼ cup of water and grind to a fine paste. You have to add less water to grind the masala. Otherwise, it will be difficult to roast the masala. Homemade ghee roast masala is ready. Set this aside.

Cooking the Chicken

Heat 2 teaspoon of ghee in a heavy bottom pan over medium high heat. Add the marinated chicken and cook it until the color of chicken turns from pink to white.
Next, cook until marinade thickens (2-3 minutes). The chicken will not be completely cooked at this stage. Remove it to a bowl. Keep it covered.

Making Mangalorean Chicken Ghee Roast

To the same pan add 2 teaspoon ghee. Set the heat on medium-low. Add curry leaves and ghee roast masala.
Stir and cook the masala. After 3-4 minutes the masala will start sticking to the pan. This is the time to add 2 teaspoon ghee and continue to cook the masala.
Taste the masala and add salt. Be careful, we have already added salt while marinating the chicken.
You have to cook the masala stirring continuously. Keep adding ghee at regular intervals until the masala starts to release ghee from the sides. (It may take 15-20 minutes).
Next, add the chicken. Stir to coat the chicken with the masala. Add 1 tablespoon ghee and combine.
Cover and cook for 2 minutes or until the chicken is cooked. Stir it in between so the masala should not stick to the bottom of the pan.
Cook uncovered for 2 minutes.
Finally, add jaggery, lemon juice and curry leaves. Cook it for a minute and remove from heat.
Serve this ghee roast chicken with Neer dosa or steamed rice and dal.

Video

Notes

Dry roast all the ingredients on medium-low heat. Make sure to stir them frequently so that they get roasted evenly and to avoid the spices from burning.
For authentic Mangalore chicken ghee roast, the byadgi red chilies are soaked in hot water and then ground with the roasted spices. It makes the masala extra smooth in texture.
Use fresh homemade pure ghee for better aroma & flavor. Or if using store-bought ghee, make sure it is fresh (check the manufacturing date). Old ghee may give a bad smell & can spoil the dish.
The slow roasting of spices and chicken in ghee/clarified butter enhances the flavor of the dish. Do not increase the heat to fasten the cooking process, it can burn the masala. Also, stir it continuously while cooking.
Be careful when adding water while grinding the masala. If you add more water than required then it will be difficult to roast the masala. Also, the cooking time will increase. It will take more time to evaporate the water content from the masala.
Use a heavy/thick bottom pan. It will prevent masala from sticking to the pan as this recipe requires a lot of roasting.
Storage - Leftover ghee roast can be stored in an airtight container in the refrigerator. Stays good for 5 days. Reheat it until piping hot and serve. Store the leftovers within 2 hours of preparing the dish.
You can prepare the ghee roast masala in advance. Store it in an airtight container in the freezer. Stays good for 15 days.
Storage & Reheating
- Store the leftover Mangalorean chicken ghee roast within 2 hours of preparing the dish. It can be stored in an airtight container in the refrigerator. Stays good for 5 days.
- To reheat - Reheat it on the stovetop in a heavy bottom pan over medium-low heat until piping hot and serve.
- You can prepare the ghee roast masala in advance. Store it in an airtight container in the freezer. Stays good for 15 days.
- Before consuming the stored leftovers, always check for any signs of spoilage like black spots, foul smell, bad taste, etc. if there are any such signs discard them immediately.

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