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Chicken Ghee Roast | Spicy Chicken Side Recipe | Mangalorean Chicken Recipe

Its been a while since I posted a Chicken Recipe in my blog. Not like I am not including Chicken into my diet, its just that sometimes I am not into a blog mood to plate and capture what I cook, does this happen to you? So after a long halt I am back with one finger licking chicken recipe that was a super hit at home over the weekend. The aroma of ghee and the freshly ground spices gives a natural lift in flavor. Don't panic when you hear the word ghee in this recipe, well that's the main ingredient for this one so may be you can adjust the amount of ghee to the recipe but still you are sure to fall in love with the flavors. Also one important thing to note is that this recipe does not call for any onions and tomato, can you believe that? well you sure have to... I made this curry to go with the usual South Indian staples Sambar and Rasam. Although I surely recommend to make it along with Jeera rice or any kind of Pulao or Rice recipe.

Chicken Ghee Roast is a famous chicken side from Mangalore. Its spicy and tangy, although you can adjust the spice level to suit you. Another important thing to note is that I used dry red chilli and mind you the color of the dish does really vary depending on the kind of red chilli you use. In case you are someone who does not like too much spice to the dish just reduce the number of dry red chilli and add 1 tsp of kashmiri red chilli powder, it gives a lovely color and the spice is moderate too.


Prep & Cook time ~ 25 mins
Serves ~ 3 generously 
Serving Suggestion ~ Appam, Dosa, Idly, or any rice variety


To Marinate (min 4 hrs/ overnight)

Chicken - 1/2 kg cut into medium pieces
Curd - 3 tbsp
Lemon juice - 1/2 lemon
Salt - 1 tsp

To Grind

Dry red chilli - 15 nos
Corriander seeds - 2 tsp
Cumin - 1 tsp
Peppercons - 2 tsp
Fenugreek seeds - few
Garlic pods - 10-12
Tamarind paste - 2 tsp

For the Roast 

Ghee - 4 tbsp
Kashimir Red chili powder - 1 tsp (optional) - use only if you are reducing no of red chilli in recipe
Curry leaves - 1 spring

  • Marinate the chicken with the ingredients mentioned under 'to marinate' and set in the refrigerator for 4 hours. Later take it 30 mins prior to preparing the ghee roast so that it comes to room temperature
  • In a dry wide pan once hot add one ingredient at a time (except garlic & tamarind) under to grind and dry roast until aroma comes, set on a plate to cool down and grind along with garlic and tamarind paste to a paste. You can add little water to help grind if required
  • In the same wide pan heat 2 tbsp of ghee and add chicken which is in room temperature  Let it cook upto 80% in the ghee. Once done remove from stove and place on a bowl separating the masala water from the chicken
  • In the same pan add the remaining ghee and the ground paste let it cook for 5-6 minutes until the raw smell goes. Now add the curry leaves and the chicken pieces. Coat all the chicken pieces with the masala paste and let it cook for 3 minutes
  • Now add the chicken water and more water if required, add salt. Cover the pan with a lid and let it cook under medium flame for another 5-6 minutes. 
  • If you want it semi gravy you can switch off at this stage or you want to to be dry cook further with open lid
  • Once done serve with your favorite main and enjoy

Cooks Wisdom

- You can add 2 varieties of red chilli for this recipe the ordinary ones along with Kashmiri red chilli
- The curry that I made was bit spicy you can reduce the number of red chilli and add Kashmiri red chilli powder to get the color
- Make sure that you do not over roast/ burn the spices else the curry will taste bitter
- You can soak a blueberry sized tamarind in 2 tbsps of water to form a paste in case you don't have tamarind paste
- You can also garnish with coriander leaves.


  1. Mouth watering chicken roast

  2. i want to have that for my dinner

  3. wow!!this is a killing dish!

  4. Mouthwatering clicks and the generous sprinkle of curry leaves

  5. yum it looks with fab pics

  6. Mouthwatering and beautiful clicks too.

  7. Sri is running away with this pot of chicken!!! Yeeehaaaa ;)

  8. Wow Priya chicken rocks, just now finished my lunch but this chicken makes me hungry... lovely clicks...

  9. yummy today am too tasting chicken fry sis.wat a coincidence?super akka

  10. Wow! dear its so inviting and tempting curry...Am gonna try this...

  11. Ghee roast is one of my fav & as you said the color of chili does make a difference to the dish. I mostly boil the chilis remove seeds & wash it several times to reduce the spicyness. Your dish looks very delicious & yummy. Try garnishing a tspn of coconut oil next time when you make this dish. It goves a very good flavour to it.

  12. seriously it is very addictive.ghee adds such an taste to the dish.nice addition of tamarind paste.

  13. broiler chicken nukku my hubby nowadays craving for tempt me dear

  14. Chicken kku ennaikaavadhu no solla mudiyuma? Looks super tempting da..

  15. Loooks very droolicious, must try!

  16. That is one bowl of drool worthy chicken!!! Spicy enough to tickle the palate...loved the thick gravy and color of the dish.

  17. seriously...that first click is worth a million...wonderful curry...bookmarking dear...i always love when its kind of thokku, thick masala on meat...loving this

  18. was panic about the recipe name Ghee before reading ur post..but now i can make it guilt free.thank u priya for posting this recipe..Bookmarking ur recipe...

  19. Mouth watering.. Clicks & the recipe making me drool.. So simple & looks tempting.. Bookmarked !!

  20. Hi Priya,

    Tried this recipe at home last Sunday. It came out really well...Hubby was totally in love with it :) am sorry !! but the dish was soo tempting that we ate the whole curry and later realized that I haven’t taken any pictures :).Next time I do this dish I will definitely take some pics and post it here.Thankyou for the recipe

    1. Thanks Radhika for the comment :-) so happy you both loved it. I am sure you will keep making it again and again. Waiting to see the picture soon :-)



Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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