If you’ve ever craved a soul-satisfying blend of spicy, smoky, and buttery flavors, Chicken Ghee Roast is about to become your new favorite obsession. This beloved coastal Indian dish is the ultimate celebration of chicken, fiery roasted spices, and glorious golden ghee—each bite is bold, decadent, and utterly irresistible.
Why You’ll Love This Recipe
- Seriously Flavor-Packed: A homemade masala with roasted chillies, spices, and loads of garlic gives Chicken Ghee Roast its unforgettable depth.
- Irresistibly Rich: Cooking with fragrant ghee creates a buttery glaze and a melt-in-your-mouth finish you won’t get with oil alone.
- Perfect for Entertaining: This dish is a guaranteed showstopper—spicy, saucy, and with a beautiful color that wows at any gathering.
- Customizable Heat: You’re fully in control of the spice level and the tang, so it suits everyone from fiery foodies to mild-mannered guests.
Ingredients You’ll Need
Every single ingredient in Chicken Ghee Roast works its magic to create a dish that’s like a fireworks show for your senses! Don’t be intimidated by the list—these are simple pantry spices and just a handful of fresh additions, but each plays a crucial role in building flavor, aroma, and that signature red hue.
- Kashmiri Chillies: They deliver vibrant red color and a gentle warmth, not an overpowering heat.
- Byadgi Red Chillies: These are the spicy backbone, known for their earthy notes and bold kick—adjust quantity for your preferred spice level.
- Peppercorns: Cracked black pepper adds a pungent, peppery undertone that balances the richness of ghee.
- Coriander Seeds: Roasted coriander lends a bright, citrusy note and grounds the masala’s complexity.
- Cumin Seeds: Earthy, slightly smoky cumin boosts the overall aroma and flavor.
- Fenugreek Seeds: Just a hint goes a long way—these seeds add subtle bittersweetness and depth.
- Fresh Garlic: Don’t skimp! The abundance of garlic gives the dish its signature punch.
- Tamarind Paste: Brings a tangy zing that cuts through the richness and perks up the entire masala.
- Chicken (cut into pieces): Use bone-in or boneless, as you prefer—juicy pieces soak up the marinade and flavors.
- Ghee: The star of the show! Rich, nutty clarified butter is non-negotiable for the authentic roasted flavor.
- Salt & Sugar: Season and balance the heat, bringing all the flavors into harmony.
- Curry Leaves: Their unique aroma ties everything together and adds a burst of South Indian freshness at the end.
Variations
The best part about Chicken Ghee Roast is how adaptable it can be! You can tweak the spice, change the protein, or even give it a twist to fit your dietary needs—all without sacrificing that signature flavor bomb.
- Prawn Ghee Roast: Substitute chicken with fresh, deveined prawns for a seafood feast that cooks up in a flash.
- Vegetarian Version: Use hearty paneer or even mushrooms in place of chicken; the masala sticks beautifully and tastes divine.
- Lighter Roast: Cut back on the ghee for a lighter version—while you’ll miss a touch of richness, the bold flavors will still shine.
- Mild & Kid-Friendly: Use only Kashmiri chillies for color and mellow heat, skipping the Byadgi for little ones or spice-sensitive guests.
How to Make Chicken Ghee Roast
Step 1: Roast & Blend the Masala
Start by dry-roasting all the whole spices—peppercorns, coriander seeds, cumin seeds, and fenugreek seeds—in a hot pan until they’re fragrant and no longer raw. Once these are aromatic, set them aside and toss in both varieties of dried red chillies. Toast them gently, stirring constantly so they don’t burn, just until they puff and smell deeply smoky. Finally, quickly roast the garlic cloves to mellow and bring out their sweetness. Let everything cool; then blend with tamarind and a touch of water to form a luscious, thick paste. This spicy base is the secret to Chicken Ghee Roast’s addictive flavor.
Step 2: Marinate the Chicken
Spoon about 2–3 heaping tablespoons of the fresh masala over your chicken pieces and toss well to coat every nook and cranny. Cover and let it marinate in the fridge for at least 2 hours (overnight delivers max flavor and tenderness!). The rest of the masala gets saved for the big finishing flourish.
Step 3: Sear the Chicken
Once your chicken has soaked in all that masala magic, let it come to room temp. Heat half of your ghee in a large pan over medium-high. Add the marinated chicken pieces (don’t crowd!) and fry on each side until just golden and slightly charred, about 3–4 minutes per side. The chicken just needs to brown at this stage, not cook through. Set the pieces aside while you prep the gravy.
Step 4: Cook the Masala & Finish
In the same pan, melt the rest of the ghee and add all the reserved masala paste. Stir and sizzle until the mixture darkens in color, thickens, and the ghee starts to separate—about 6–8 minutes. This step intensifies the flavor and cooks out any raw spice notes. Return the browned chicken to the pan, sprinkle in the salt and sugar, and coat everything with the richly colored masala. Cover and cook for 5 more minutes; the masala will hug the chicken, and the aromas will make your mouth water.
Step 5: Curry Leaves & Serve
Scatter plenty of fragrant curry leaves over the finished Chicken Ghee Roast. Let them wilt just slightly in the hot masala, then serve immediately while everything is sizzling and aromatic. Get ready for major applause at the table!
Pro Tips for Making Chicken Ghee Roast
- Chilli Selection Matters: For authentic color and balanced heat, use a mix of Kashmiri (for color and mildness) and Byadgi chillies (for signature spice)—but always adjust to your spice preference!
- Don’t Rush the Masala: Properly roasting until ghee separates transforms the masala from raw and harsh to smooth, rich, and aromatic—this is the heart of Chicken Ghee Roast.
- Marinate Overnight: For the juiciest, most flavorful chicken, let it marinate in the masala as long as possible, ideally overnight in the fridge.
- Fry in Batches: Sear the chicken in batches for even browning and to avoid steaming, which keeps the pieces perfectly tender yet beautifully charred.
How to Serve Chicken Ghee Roast
Garnishes
Finish your Chicken Ghee Roast with plenty of fresh curry leaves and, if you like, a squeeze of bright lime for extra zing. A scatter of finely chopped coriander adds a pop of freshness that contrasts beautifully with the rich sauce. For a stunning touch, you can even sprinkle crisp fried onions or a few toasted slivered almonds for texture.
Side Dishes
For the most authentic experience, serve Chicken Ghee Roast with soft neer dosa, flaky parottas, or plain steamed rice to mop up all that glorious masala. It also pairs deliciously with roti, fluffy naan, or even a simple salad if you’re after a lighter meal.
Creative Ways to Present
This dish shines at dinner parties! Try serving Chicken Ghee Roast as sliders or wraps—stuff the masala-coated chicken in mini buns with fresh herbs and crunchy onions. Or serve it as an appetizer by skewering small pieces and topping with a dollop of cooling yogurt sauce. For a dramatic family-style feast, pile it high on a platter and let everyone dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Ghee Roast is a dream—just cool completely and store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even more delicious the next day!
Freezing
This dish freezes beautifully. Place portions in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating to preserve the chicken’s texture and the vibrancy of the masala.
Reheating
To reheat, warm gently in a covered pan over low heat, adding a splash of water or extra ghee if needed to loosen the sauce. Microwave reheating works too, but stovetop ensures the masala doesn’t dry out—just keep an eye on it!
FAQs
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Can I make Chicken Ghee Roast less spicy?
Absolutely! For a milder version, simply use more Kashmiri chillies and reduce (or skip) the Byadgi chillies in the masala. You can also remove the seeds from the chillies before roasting for an even gentler kick.
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What cut of chicken works best for Chicken Ghee Roast?
You can use bone-in pieces for juicy, flavorful results, or opt for boneless thigh or breast meat for convenience. Traditionally, bone-in pieces are preferred because they infuse more richness into the masala as they cook.
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Is it possible to prepare the masala in advance?
Yes, the roasted masala paste can be made up to 5 days ahead and stored in a sealed container in the fridge. This is a great time-saver if you want Chicken Ghee Roast on a weeknight!
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Can I substitute ghee with oil or butter?
Ghee is what gives Chicken Ghee Roast its signature aroma and flavor, but in a pinch, you can use a combination of butter and oil. However, for the most authentic taste, nothing compares to using pure ghee.
Final Thoughts
I hope Chicken Ghee Roast finds a cherished spot in your kitchen, just as it has in mine—bursting with flavor, comfort, and a touch of celebration in every bite. If you’re ready for a dish that’s as rewarding to make as it is to eat, gather your spices, heat your ghee, and dive in. Enjoy—and don’t forget to share the love (and the leftovers)!
Print
Chicken Ghee Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 4 people 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Indian
Description
A flavorful and spicy South Indian chicken dish, Chicken Ghee Roast is a must-try for spice lovers. Tender chicken cooked in a rich, aromatic masala made with a blend of fiery red chilies, fragrant spices, and ghee.
Ingredients
Masala:
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies Spicy Version
- 15 Pepper Corns
- 1 1/2 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: Add peppercorn, coriander seeds, cumin seeds, and fenugreek seeds to a frying pan. Dry roast on medium flame for 2-3 minutes or until the raw smell goes. Transfer to a plate. Add Kashmiri and Byadgi dry red chilies and dry roast for 2-3 minutes. Remember to stir continuously. Do not burn the spices. Transfer to a plate and allow it to cool. Add garlic and roast for 2-3 minutes. Once cooled, transfer all the spices and garlic to the chutney jar of a mixer. Add tamarind and blend the masala till smooth. Add about 3-4 teaspoons of water, one spoon at a time, as required to make a thick, smooth paste. Set aside.
- Ghee Roast: Add 2-3 tablespoons of the masala to the chicken and mix to combine. Cover and allow the chicken to marinate for at least 2 hours. For the best results, marinate in the refrigerator overnight. Reserve the remaining masala for later. Remove the chicken from the refrigerator at least half an hour before cooking to bring it to room temperature. In a large pan or kadhai, heat half the ghee and add the chicken. Don’t crowd the pan, instead cook chicken in batches. Fry the chicken for 3-4 minutes on each side. Use tongs to remove and keep aside. In the same pan, add the remaining ghee and the remaining masala. Fry the masala till it starts drying up and all the water evaporates. This takes about 6-8 minutes. The masala should turn a deep reddish maroon color and all the ghee should come to the top. Add the chicken pieces back to the pan along with salt and sugar and mix to ensure the masala fully coats the chicken. Cover and cook for 5 minutes. Sprinkle with curry leaves and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
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