This chicken ghee roast is an absolute flavour bomb. Tender chicken pieces are marinated in a robust spice mix, then slow-cooked in ghee. The roasted spices create an irresistible aroma and deep, layered taste you’ll want to eat again and again.
Try a vegetarian alternative with my Paneer Ghee Roast recipe.
A classic from Mangalorean cuisine, Chicken Ghee Roast — also called Kundapur chicken ghee roast — delivers tender, juicy chicken and a decadent masala made by dry-roasting whole spices. That roasted masala is fried in ghee so every bite carries the rich, buttery aroma of clarified butter. The result is a deeply savoury, slightly tangy and mildly sweet dish that pairs beautifully with a variety of South Indian breads and rice.
Why You’ll Love This Recipe
- Aromatic and flavour-packed: roasted whole spices and ghee build an intense, layered flavour.
- Make-ahead friendly: the cooked dish stores well in the refrigerator for up to 5 days.
- Versatile serving options: enjoy with neer dosa, rotis, plain rice or regular dosas.
- Pantry-friendly ingredients: most components are staples in Indian kitchens.
- Freezer-friendly masala: you can prepare the roasted masala in advance and freeze it for up to two weeks.
Quick Walk Through: Chicken Ghee Roast
- Why You’ll Love This Recipe
- Ingredients You’ll Need For Chicken Ghee Roast
- How to make chicken ghee roast
- Top Tips To Make The Best Chicken Ghee Roast
- Watch How To Make Chicken Ghee Roast Video
- More South Indian Recipes You’ll Love
Ingredients You’ll Need For Chicken Ghee Roast
Don’t be put off by the list — these items are commonly available and come together to create the characteristic ghee roast flavour.
- Masala
- Chillies: a mix of Kashmiri and Byadgi red chillies gives colour and heat — Kashmiri for colour, Byadgi for both colour and spice.
- Whole spices: peppercorns, coriander seeds, cumin seeds and fenugreek seeds are dry-roasted to build aroma and depth.
- Garlic: adds pungency and body to the masala.
- Tamarind paste: provides the subtle tang; you can soak tamarind or use ready-made paste.
- Ghee roast
- Chicken: boneless thigh pieces are juicy and tender, but bone-in cuts also work well.
- Ghee: the key ingredient — use good quality pure ghee for the best flavour.
- Sugar: balances the tang and spices with a hint of sweetness.
- Curry leaves: add an unmistakable South Indian aroma as a finishing touch.
- Coriander: a garnish for freshness (optional but recommended).
How to make chicken ghee roast
Below is a clear step-by-step guide to prepare this dish.
1. Dry roast peppercorns, coriander seeds, cumin seeds and fenugreek seeds in a frying pan on medium heat for 2–3 minutes until aromatic. Transfer to a plate. Dry roast Kashmiri and Byadgi chillies for 2–3 minutes, stirring continuously. Transfer to a plate. Roast garlic for 2–3 minutes as well.
2. Once cooled, transfer the roasted spices and garlic to a blender jar.
3. Add tamarind and blend into a smooth, thick paste, adding 3–4 teaspoons of water gradually if needed. Set aside.
4. Toss 2–3 tablespoons of the masala with the chicken, cover and marinate for at least 2 hours; overnight in the refrigerator gives best results. Reserve the remaining masala. Bring marinated chicken to room temperature for about 30 minutes before cooking.
5. Heat half the ghee in a large pan or kadhai. Cook the chicken in batches so it doesn’t crowd the pan, frying each piece about 3–4 minutes per side. Remove with tongs and set aside.
6. In the same pan, add the remaining ghee and the reserved masala. Fry the masala on medium heat until the water evaporates and it dries slightly, about 6–8 minutes. The paste should turn a deep reddish-maroon and the ghee should start to separate and rise to the top.
7. Add salt and sugar, then return the partially cooked chicken to the pan. If needed, add a splash of water to help the masala coat the pieces evenly. Mix well so every piece is covered in the masala.
8. Cover and cook for 5 minutes until the chicken finishes cooking and the flavours meld.
9. Garnish with curry leaves and chopped coriander, then serve hot.
Top Tips To Make The Best Chicken Ghee Roast
- Cool roasted spices completely before grinding to avoid steam and splatter.
- Store cooked ghee roast in an airtight container and refrigerate if preparing ahead.
- Bring marinated chicken to room temperature before frying to ensure even cooking.
- Roast spices on low heat and stir constantly to prevent burning and to release maximum aroma.
- Cook chicken in small batches so pieces brown evenly and remain juicy.
If you haven’t tried Chicken Ghee Roast yet, consider this your sign to make it this weekend. It’s especially delicious with neer dosa, but pairs equally well with plain rice, rotis or dosas. Make extra if you can — it tends to disappear quickly!
Watch How To Make Chicken Ghee Roast Video
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Chicken Ghee Roast
Ingredients
Masala
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies, Spicy Version
- 15 Peppercorns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste, 1 teaspoon tamarind soaked in water
Ghee Roast
- 1 Kg Chicken
- 1/2 Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoon Sugar
- 2 Sprigs Of Curry Leaves
Instructions
Masala
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Dry roast peppercorns, coriander seeds, cumin seeds and fenugreek seeds on medium heat for 2–3 minutes until the raw smell disappears. Transfer to a plate. Dry roast Kashmiri and Byadgi chillies for 2–3 minutes, stirring continuously, then cool. Roast garlic for 2–3 minutes.
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Once cooled, transfer the roasted spices and garlic to a blender jar.
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Add tamarind and blend to a smooth, thick paste, adding 3–4 teaspoons of water as needed. Set aside.
Ghee Roast
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Coat the chicken with 2–3 tablespoons of the masala. Cover and marinate for at least 2 hours or overnight for best results. Reserve remaining masala.
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Bring the marinated chicken to room temperature for about 30 minutes before cooking.
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Heat half the ghee in a large pan. Cook chicken in batches without overcrowding, frying 3–4 minutes on each side. Remove and keep aside.
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Add the remaining ghee and reserved masala to the pan. Fry until the masala dries and the ghee separates, about 6–8 minutes.
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Return the chicken to the pan, add salt and sugar, and mix so the masala coats the pieces. Cover and cook for 5 minutes.
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Sprinkle with curry leaves (and coriander if using) and serve hot.
Nutrition
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More South Indian Recipes You’ll Love
- Neer Dosa
- Idli Dosa Batter
- Millet Mysore Masala Dosa
- Chutney Recipes
- Tomato Chutney – 2 Ways
- Jesse’s Rasam (Tomato Rasam)
- South Indian Style Egg Curry