Chicken Ghee Roast Recipe

Chicken ghee roast is a popular Mangalorean dish that roasts chicken and spices in ghee or clarified butter, giving it an indulgent, spicy flavour like no other.

You can either choose to roast the chicken after marinating it in the ingredients mentioned in the recipe, or you could use chicken from leftover chicken curry. Simply remove the chicken from the curry, pat it dry and roast it in the ghee!

Serve this ghee roast with rice and samabar or rasam.

Print Recipe

Ghee, It's Chicken!

Deliciously indulgent chicken roasted in ghee.

Votes: 3
Rating: 4.67
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Servings

MetricUS Imperial

Ingredients

• 2 tbsp ghee
• 3 sprigs curry leaves
• 2 garlic cloves chopped
• 1/2 tbsp pepper crushed

For marinating

• 1/2 kg Chicken cut into pieces
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp coriander leaves chopped
• 1/4 tsp Turmeric powder
• 1 1/2 tsp Garam masala powder
• 1 1/2 tsp red chili powder
• 3 slices large onions and crushed
• 1 tbsp ginger garlic paste
• 1 tbsp ghee
• Salt as per taste

Servings MetricUS Imperial Ingredients 2 tbsp ghee 3 sprigs curry leaves 2 garlic cloves chopped 1/2 tbsp pepper crushed For marinating 1/2 kg Chicken cut into pieces 1 1/2 tbsp fresh lemon juice 1 tbsp coriander leaves chopped 1/4 tsp Turmeric powder 1 1/2 tsp Garam masala powder 1 1/2 tsp red chili powder 3 slices large onions and crushed 1 tbsp ginger garlic paste 1 tbsp ghee Salt as per taste

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. Mix all the ingredients aside from the chicken under the 'for marinating' list.
2. Coat the chicken in this mixture, and allow it to sit in the marinade for a few hours.
3. Then, cook the chicken in pot on a low flame until it is completely cooked.
4. Add a little water while cooking, if necessary.
5. Allow the water to completely evaporate and then allow the chicken to cool.
6. Heat the ghee in a pan and sauté the curry leaves and garlic until the curry leaves become crisp.
7. Add the chicken to the pan and roast it for 8 - 10 minutes until it becomes aromatic.
8. Take the chicken out of the pan, put it in a serving bowl and garnish with curry leaves.
9. Serve!