Introduction: The Fiery Delicacy from Mangalore’s Kitchen
Are you searching for a dish that balances rich flavors with aromatic spices? Look no further than the legendary Chicken Ghee Roast! This iconic Mangalorean delicacy transforms ordinary chicken into a mouthwatering feast that will leave you craving more. As someone who has perfected this recipe over years of trial and error, I’m excited to share my authentic version with you today.
First of all, let me tell you why Chicken Ghee Roast deserves a special place in your recipe collection. This crimson-hued dish combines the richness of ghee with the complexity of dry-roasted spices to create a magical flavor profile that’s simultaneously tangy, spicy, and aromatic. Furthermore, it’s surprisingly simple to make at home, despite its restaurant-quality results.
The Story Behind Chicken Ghee Roast
Before we begin, let’s explore the fascinating origins of this dish. Chicken Ghee Roast originated in the coastal region of Karnataka, specifically in Kundapur near Mangalore. Interestingly, it was first created at the Shetty family-owned Anupama Restaurant over 50 years ago.
Since then, this dish has become a staple in Mangalorean cuisine and has spread throughout India and beyond. However, many modern versions miss the key traditional techniques that make authentic Chicken Ghee Roast so special.
Ingredients for Perfect Chicken Ghee Roast
To start with, gather these ingredients for your Chicken Ghee Roast:
For the Marinade:
- 1 kg chicken, cut into medium pieces (bone-in for best flavor)
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon salt
For the Spice Paste:
- 15-20 dried Byadgi or Kashmiri red chilies (soaked in warm water)
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds (methi)
- 8-10 black peppercorns
- 1 small piece cinnamon
- 4-5 cloves
- 1 teaspoon mustard seeds
- 8-10 garlic cloves
- 1-inch ginger piece
- 1/2 cup tamarind pulp
- 1 tablespoon jaggery (optional)
For Cooking:
- 4-5 tablespoons pure ghee
- Few curry leaves
- Salt to taste
Step-by-Step Cooking Method
First, marinate the chicken with lemon juice, turmeric powder, and salt. Then, refrigerate it for at least 30 minutes (or up to 2 hours for better flavor penetration).
Meanwhile, prepare the spice paste:
- Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, cloves, and mustard seeds on low heat until aromatic (about 3-4 minutes)
- After that, let them cool completely
- Next, grind these roasted spices with garlic, ginger, tamarind pulp, and jaggery into a smooth paste, adding a little water if needed
- As a result, you’ll have a vibrant red spice paste that forms the heart of the Chicken Ghee Roast
Now, let’s cook the dish:
- Heat ghee in a heavy-bottomed pan on medium flame
- Once hot, add curry leaves (they’ll splutter delightfully)
- Subsequently, add the marinated chicken and sauté for 5-7 minutes until it changes color
- Then, add the prepared spice paste and mix thoroughly
- After that, reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally
- Finally, remove the lid and continue cooking until the gravy thickens and the ghee begins to separate
Most importantly, the last stage requires patience! Allow the chicken to slow-roast in the thickened masala until it develops that characteristic deep red color and the ghee creates a glossy finish. In fact, this final slow-roasting in ghee gives Chicken Ghee Roast its distinctive flavor.
Serving Suggestions for Your Chicken Ghee Roast
Obviously, such a flavorful dish deserves perfect accompaniments. Traditionally, Chicken Ghee Roast pairs beautifully with:
- Neer dosa (rice crepes)
- Appam (fermented rice hoppers)
- Ghee rice
- Soft roti or parotta
For instance, if you serve this with neer dosa, the mild, delicate flavor of the dosa complements the bold spices of the Chicken Ghee Roast perfectly. Additionally, a simple cucumber raita on the side helps balance the heat.
Tips for Authentic Flavor
Without a doubt, these tips will elevate your Chicken Ghee Roast to restaurant quality:
- Never skip dry roasting the spices – this crucial step develops complex flavors
- Use bone-in chicken pieces for more flavor
- Moreover, use Kashmiri or Byadgi red chilies for the vibrant color without excessive heat
- Above all, be patient during the final slow-roasting stage
- Consequently, the ghee should separate and float on top when the dish is ready
Common Questions About Chicken Ghee Roast
Undoubtedly, you might have some questions about making this dish. Here are answers to the most frequently asked ones:
Can I make this dish less spicy?
Absolutely! Reduce the number of red chilies or remove the seeds before soaking.
Can I use boneless chicken?
Yes, though bone-in pieces provide better flavor. However, if using boneless, reduce the cooking time by 5-7 minutes.
How long will leftovers keep?
Interestingly, Chicken Ghee Roast tastes even better the next day! It keeps well in the refrigerator for up to 3 days.
Can I use butter instead of ghee?
While butter will work, it won’t provide the authentic nutty flavor that makes Chicken Ghee Roast special. Therefore, I strongly recommend using pure ghee.
Conclusion: Master This Iconic Recipe
In conclusion, making authentic Chicken Ghee Roast at home might seem intimidating at first, but with these detailed instructions, you’ll create a dish that rivals any restaurant version. The combination of dry-roasted spices and slow cooking in ghee creates a magical flavor that will have your family and friends requesting this dish again and again.
As a result of mastering this recipe, you’ll have an impressive dish perfect for special occasions or weekend family dinners. Therefore, I encourage you to gather these ingredients and experience the joy of creating this Mangalorean masterpiece in your own kitchen!
Have you tried making Chicken Ghee Roast before? Share your experience in the comments below, and don’t forget to check out my other authentic Indian recipes on the blog!
Description
Savor the bold flavors of Chicken Ghee Roast—an iconic Mangalorean dish where succulent chicken meets the richness of ghee and the aroma of dry-roasted spices for a tangy, spicy, and irresistible feast.
Ingredients for Perfect Chicken Ghee Roast
For the Marinade:
For the Spice Paste:
For Cooking:
Step-by-Step Cooking Method
-
Meanwhile, prepare the spice paste:
- Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, cloves, and mustard seeds on low heat until aromatic (about 3-4 minutes)
- After that, let them cool completely
- Next, grind these roasted spices with garlic, ginger, tamarind pulp, and jaggery into a smooth paste, adding a little water if needed
- As a result, you’ll have a vibrant red spice paste that forms the heart of the Chicken Ghee Roast
-
Now, let’s cook the dish:
- Heat ghee in a heavy-bottomed pan on medium flame
- Once hot, add curry leaves (they’ll splutter delightfully)
- Subsequently, add the marinated chicken and sauté for 5-7 minutes until it changes color
- Then, add the prepared spice paste and mix thoroughly
- After that, reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally
- Finally, remove the lid and continue cooking until the gravy thickens and the ghee begins to separate
Nutrition Facts
Servings 6
Serving Size 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Cholesterol 105mg35%
- Total Carbohydrate 14g5%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 25g50%
- Vitamin C 7 mg
- Calcium 58 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
