Mangalorean Chicken Ghee Roast is a popular coastal South Indian dish known for its spicy, tangy and slightly sweet flavour. Traditionally, Byadgi chillies are used for deep colour and aroma, but here we are using a mix of Kashmiri and regular dry red chillies, which are easier to find and still give a great balance of heat and colour.
The chicken is slow-cooked in **pure...
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In a bowl, combine chicken with salt, turmeric, yogurt, and lemon juice.
Mix well so all pieces are evenly coated.
Prick the chicken pieces lightly with a fork to help the flavors absorb.
Cover and marinate for at least 30 minutes (overnight for best flavor).
Dry roast coriander, cumin, peppercorns, fennel, fenugreek, cloves, and both chillies on low heat for 2–3 minutes until fragrant.
Cool completely.
Grind the roasted spices with garlic and tamarind pulp to form a paste, adding very little water.
Add a splash of water to the mixer jar, swirl, and keep this masala rinse water aside.
Heat ghee in a kadhai or heavy-bottomed pan.
Add chopped onions and sauté until soft and translucent.
Add the masala paste and masala rinse water and cook until the ghee separates.
Add jaggery and mix.
Add the marinated chicken and cook on high heat for 3–4 minutes to coat well.
Add hot water, cover, and simmer for 20–25 minutes until the chicken is cooked.
If the gravy looks runny, cook it uncovered on high heat for a few minutes until it reduces to a semi-dry consistency.
Add curry leaves and cook for another 2–3 minutes.
Serve hot with neer dosa or appam for a traditional pairing or with roti, naan, steamed rice, or paratha.
Use pure ghee — it defines the flavor.
Bone-in chicken gives deeper flavor.
Adjust heat by increasing or reducing regular red chillies.
The dish thickens as it cools, don’t over-reduce.
If your tamarind pulp is very concentrated, start with 2 tbsp and taste, then adjust.
Why is it called Chicken Ghee Roast?
The chicken is slow-roasted in ghee, giving a rich aroma and glossy masala coating.
What makes the masala for Ghee Roast so special?
Freshly roasted whole spices, garlic, tangy tamarind, and a hint of sweetness from jaggery create a balanced spicy, smoky, tangy, lightly sweet profile.
Can I make Chicken Ghee Roast less spicy?
Use more Kashmiri chillies and fewer regular red chillies. Add a little extra jaggery if needed.
What can I serve with Mangalorean Chicken Ghee Roast?
Neer dosa is classic — but rice, appam, chapati, or paratha work great too.
Can I use boneless chicken?
Yes, boneless chicken works too — but bone-in gives more flavor.
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