I love this recipe because it delivers a powerful combination of heat, tanginess, and richness in every bite. The roasted spices give it a deep, smoky flavor, while the ghee adds a luxurious texture. I also enjoy how customizable the spice level is depending on the type of chillies I use. It is a perfect dish when I want something special that stands out on the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
15 Kashmiri chillies 12 Byadgi red chillies 15 pepper corns 1 ½ tablespoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 15–20 garlic cloves 1 teaspoon tamarind paste 1 kg chicken 1/2 cup ghee 1 teaspoon salt 2 teaspoon sugar 2 sprigs of curry leaves
Directions
I start by preparing the masala. I dry roast the peppercorns, coriander seeds, cumin seeds, and fenugreek seeds in a pan over medium heat for about 2 to 3 minutes until the raw aroma disappears.
Then I add the Kashmiri and Byadgi red chillies and roast them for another 2 to 3 minutes, stirring continuously to avoid burning. After that, I roast the garlic cloves for a couple of minutes until slightly golden.
Once everything cools down, I transfer the roasted spices and garlic into a mixer. I add the tamarind paste and blend everything into a thick, smooth paste, adding a few teaspoons of water as needed.
Next, I marinate the chicken with 2 to 3 tablespoons of the prepared masala. I cover and let it rest for at least 2 hours, though I prefer leaving it overnight for deeper flavor. Before cooking, I bring the chicken to room temperature.
For cooking, I heat half of the ghee in a large pan and fry the chicken in batches for about 3 to 4 minutes on each side. I remove the chicken and set it aside.
In the same pan, I add the remaining ghee and the leftover masala. I cook it until it thickens, dries slightly, and the ghee begins to separate, which usually takes around 6 to 8 minutes. The masala turns a deep reddish color at this stage.
I then return the chicken to the pan, add salt and sugar, and mix well so the masala coats every piece. I cover and cook for about 5 minutes until everything is well combined.
Finally, I sprinkle curry leaves on top and serve the dish hot.
Servings and timing
I get 4 servings from this recipe.
I usually need about 3 hours and 35 minutes in total. This includes preparation, marination time, and cooking.
Variations
I sometimes reduce the number of spicy chillies for a milder version while keeping the Kashmiri chillies for color. If I want a tangier flavor, I add a little extra tamarind.
I also like experimenting with boneless chicken for a quicker version, though bone-in pieces give more flavor. Occasionally, I add a splash of water or stock while cooking for a slightly saucier consistency.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen over time, which I really enjoy.
When reheating, I warm it on low heat in a pan, adding a small amount of water if needed to loosen the masala. I avoid overheating to keep the chicken tender.
FAQs
Can I make this less spicy?
I reduce the number of Byadgi chillies or remove them completely for a milder dish while keeping the Kashmiri chillies for color.
Can I use store-bought masala?
I can, but I find that freshly roasted and ground spices give the most authentic and rich flavor.
Why is ghee important in this recipe?
I use ghee because it gives the dish its signature richness and enhances the roasted spice flavors.
Can I skip marination?
I don’t recommend skipping it because marination helps the chicken absorb the masala and improves the overall taste.
What can I serve with Chicken Ghee Roast?
I like serving it with neer dosa, rice, or even simple flatbreads to balance the strong flavors.
Conclusion
I enjoy making Chicken Ghee Roast because it is bold, rich, and deeply satisfying. The combination of roasted spices and ghee creates a dish that feels traditional and full of character. It is one of those recipes I turn to when I want something truly flavorful and memorable.
This chicken ghee roast recipe is packed with deep roasted spice flavors, tender chicken, and a glossy ghee-coated masala.
Author:Sarah
Prep Time:3 hours (including marination)
Cook Time:35 minutes
Total Time:3 hours 35 minutes
Yield:4 servings
Category:Dinner
Method:Roasting, Frying
Cuisine:South Indian, Mangalorean
Diet:Gluten Free
Ingredients
15 Kashmiri red chilies
12 Byadgi red chilies (for 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 kg chicken (cut into pieces)
1/2 cup ghee
1 teaspoon salt
2 teaspoons sugar
2 sprigs curry leaves
Instructions
Dry Roast Spices:
In a pan over medium heat, dry roast peppercorns, coriander seeds, cumin seeds, and fenugreek seeds for 2–3 minutes until aromatic. Remove and set aside.
Roast Chilies & Garlic:
In the same pan, dry roast Kashmiri and Byadgi red chilies for 2–3 minutes, stirring continuously to avoid burning. Remove and cool. Lightly roast garlic cloves for 2–3 minutes.
Prepare Masala Paste:
Transfer all roasted ingredients and garlic to a mixer. Add tamarind paste and blend into a thick, smooth paste. Add 3–4 teaspoons water gradually as needed. Set aside.
Marinate Chicken:
Mix 2–3 tablespoons of the prepared masala with the chicken. Cover and marinate for at least 2 hours (preferably overnight in the refrigerator). Reserve remaining masala.
Bring to Room Temperature:
Remove marinated chicken from the refrigerator 30 minutes before cooking.
Fry Chicken:
Heat half the ghee in a large pan or kadhai. Fry chicken in batches for 3–4 minutes per side. Remove and set aside.
Cook Masala:
In the same pan, add remaining ghee and the reserved masala. Cook for 6–8 minutes until the mixture thickens, darkens to a deep reddish-maroon color, and ghee begins to separate.
Combine Chicken:
Add the fried chicken back into the pan. Add salt and sugar, mix well to coat the chicken evenly. Cover and cook for 5 minutes.
Serve:
Garnish with curry leaves and serve hot.
Notes
Kashmiri chilies add vibrant color with mild heat, while Byadgi chilies increase spiciness.
Adjust chili quantity based on heat preference.
Cooking until ghee separates is key to authentic flavor.
Pairs well with neer dosa, parotta, or steamed rice.
