Chicken Ghee Roast
Fiery, tangy, and aromatic chicken cooked in liberal amounts of ghee.
About this dish
Originating from the Shetty households of Kundapur near Mangalore, this dish is a masterpiece of Tuluva cuisine. It is defined by its rich red color from Byadagi chilies and the decadent use of pure cow ghee. Unlike a gravy, this is a dry 'roast' where the spice paste is slow-cooked until it clings lovingly to every piece of chicken.
Ingredients
Chicken and Marinade
- 750g Chicken, bone-in, cut into medium pieces
- 120g (1/2 cup) Thick yogurt (curd)
- 1/2 tsp Turmeric powder
- 15ml (1 tbsp) Lemon juice
- 1/2 tsp Salt
The Ghee Roast Masala
- 15-18 Dried Byadagi chilies (for color and mild heat)
- 5-6 Dried Guntur chilies (for sharp heat)
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Peppercorns
- 1/4 tsp Fenugreek (methi) seeds
- 4-5 Cloves
- 1 inch Cinnamon stick
- 1 tbsp Tamarind paste
- 6-8 Garlic cloves
For the Roast
- 100g (7-8 tbsp) Pure Ghee (Clarified butter)
- 1 sprig Curry leaves
- 1 tsp Jaggery powder
- Salt to taste
Method
- 1
Marinate the chicken
In a large bowl, whisk yogurt, turmeric, lemon juice, and salt until smooth. Massage this into the chicken pieces, ensuring even coverage. Let it rest in the refrigerator for at least 30 minutes; this tenderizes the meat and allows the acidity to penetrate.
- 2
Dry roast the spices
On low heat, roast both types of dried chilies in a heavy-bottomed pan for 2-3 minutes until they puff up and become fragrant. Remove them, then roast coriander, cumin, peppercorns, fenugreek, cloves, and cinnamon until the coriander turns a shade darker. Do not burn the fenugreek as it becomes very bitter.
- 3
Grind the masala paste
Once cooled, grind the roasted spices with the garlic and tamarind paste. Add just enough water (roughly 2-3 tablespoons) to achieve a very smooth, thick, vibrant red paste. The texture should be like a fine buttercream.
- 4
Par-cook the chicken
In a wide pan, cook the marinated chicken on medium heat without adding any water. The chicken will release its own juices. Cover and cook for 8-10 minutes until the chicken is about 70% done. Drain and reserve the liquid (stock) separately.
- 5
Fry the masala in ghee
Clean the pan and add 4 tablespoons of ghee. When hot, add the ground masala paste. Fry on low-medium heat for 8-10 minutes, stirring constantly. This is the 'Bhuna' stage where the ghee must separate from the paste and rise to the top.
- 6
Integrate the chicken
Add the par-cooked chicken pieces to the fried masala. Increase heat to medium and toss well so the masala coats the meat. Add half of the reserved chicken stock if the mixture is too dry to move.
- 7
Slow roast
Reduce heat to low and add 2 more tablespoons of ghee and the curry leaves. Cover and cook for another 10-12 minutes. The chicken should absorb the masala, and the outer layer should start to develop a dark, caramelized 'roast' appearance.
- 8
Balance with jaggery
Stir in the jaggery powder and the remaining ghee. The jaggery balances the intense heat of the chilies and the sourness of the tamarind, giving the dish a professional, glossy sheen. Taste for salt and adjust.
- 9
Final finish
Turn off the heat when the ghee is visibly oozing from the sides of the pan and the chicken is tender enough to pull apart with a fork. Let it sit for 5 minutes before serving to allow the flavors to settle.
Notes & variations
- Chili types: If Byadagi is unavailable, use Kashmiri chilies for color and a pinch of cayenne for heat.
- Ghee quantity: Do not skimp on ghee; it is the preservative and the primary flavor carrier for this dish.
- Chicken cut: Bone-in chicken is preferred as the marrow adds depth to the roast masala.
- Storage: This tastes even better the next day as the spices mature. Reheat gently on low flame.
Serve with
Serve with Neer Dosa or Appams to soak up the spicy ghee.
Cook's note
Always roast spices on the lowest heat possible; if the chilies smoke, they are burnt and will make the dish taste acrid.