This delicious chicken ghee roast is native to the coastal region of the Indian state of Karnataka, Mangalore. You will find this exotic dish in the menu of almost all the restaurants in Mangalore.

 This fiery, tangy and super spicy dish is a marvellous invention. This superb dish was introduced to me by my beautiful co-sister Zerveen, who herself is an amazing cook. I just love her preparations. She stays in Mangalore, the city of ghee roast :D.

 Traditionally, this is made with the local dry red chillies named byadge/ Harekala. Dried kashmiri chilli can be used too. But here I didn’t use either of these. Zerveen gave a very easy recipe, where there is no mess with the grinding and  all. She uses red chilly powder, but she says it tastes the same as the authentic ghee roast.

 To be frank, i didn’t taste this dish before. I had it for the first time when i made it. It was mind blowing. It got Fadal approved too. 🙂 I must say, this is a perfect recipe. It is really easy, the best part being, you don’t have to use onions. This is an onion-less recipe. 😊

 Try it, if you have not had ghee roast before. But it definitely is not something you can have everyday because of the ghee content. And ya, a very important thing you have to keep in mind is that, never skip the ghee or replace it with oil as it will greatly alter the taste of the dish. You can reduce the amount of ghee though. But this recipe uses very less ghee when compared to the traditional recipe. It seems they use 1-2 cups of ghee easily. :O

 Serves 2

Ingredients:

• 500 gms chicken
• 8 tbsp ghee/clarified butter
• 1/2 tsp cumin powder
• 1/2 tsp ginger paste
• 1 tsp garlic paste
• 1 cup tomato puree
• 1 tsp coriander powder
• 3 tsp kashmiri chilly powder
• Salt to taste
• 1/2 tsp garam masala powder
• 1/4 tsp pepper powder
• Coriander leaves
• 1 tsp sugar
• 1 tsp lemon juice or more

NOTES:

✔️ Do not replace the ghee with oil.

✔️ This dish is a little on the spicier side. You can reduce the amount of red chilli powder if you don’t want it too spicy.

Method:

1.   Heat 4-5 tbsp ghee in a heavy bottom pan.
2. Under low heat add in the cumin powder. Stir for a minute.
3. Add in the ginger and garlic paste. Stir well.
4. Add in a cup of tomato puree. Stir well and cook for 5 minutes.
5. To that add the chilly powder, and coriander powder under low flame. Mix well for a minutes.
6.   Add 3 tbsp of ghee. Add chicken, salt, garam masala powder and pepper. Close the lid and simmer till the chicken gets cooked. It may take 20-25 minutes. Stir in between.
7. Once cooked add in coriander leaves, sugar and lemon. Mix all well and switch off the flame.
8. Serve hot.

Chicken Ghee Roast

Chicken Ghee Roast is a popular Mangalorean dish which uses spices and clarified butter to roast the chicken.

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Servings 2

Ingredients

  

INGREDIENTS

• 500 gms chicken
• 8 tbsp ghee/clarified butter
• 1/2 tsp cumin powder
• 1/2 tsp ginger paste
• 1 tsp garlic paste
• 1 cup tomato puree
• 1 tsp coriander powder
• 3 tsp kashmiri chilly powder
• Salt to taste
• 1/2 tsp garam masala powder
• 1/4 tsp pepper powder
• Coriander leaves
• 1 tsp sugar
• 1 tsp lemon juice or more

Instructions

 

DIRECTIONS

• Heat 4-5 tbsp ghee in a heavy bottom pan.
• Under low heat add in the cumin powder. Stir for a minute.
• Add in the ginger and garlic paste. Stir well.
• Add in a cup of tomato puree. Stir well and cook for 5 minutes.
• To that add the chilly powder, and coriander powder under low flame. Mix well for a minutes.
• Add 3 tbsp of ghee. Add chicken, salt, garam masala powder and pepper. Close the lid and simmer till the chicken gets cooked. It may take 20-25 minutes. Stir in between.
• Once cooked add in coriander leaves, sugar and lemon. Mix all well and switch off the flame.
• Serve hot.

Notes

NOTES:
* Do not replace the ghee with oil.
* This dish is a little on the spicier side. You can reduce the amount of red chilli powder if you don’t want it too spicy.