Chicken Ghee Roast Recipe
A rich and aromatic South Indian Chicken Ghee Roast Recipe made with roasted spices, tender chicken, tangy tamarind, and fragrant ghee—perfect for a bold, restaurant-style meal at home.
Ingredients
For Chicken Marinade:
- 500 g chicken bone-in preferred
- ½ cup yogurt curd
- 1 tsp turmeric powder
- 1 tbsp lemon juice
- Salt to taste
For Ghee Roast Masala:
- 6 –8 dried red chilies mix of mild & spicy
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ½ tsp fennel seeds
- A pinch of fenugreek seeds
- 3 –4 cloves
- 1 small cinnamon stick
- 6 –8 garlic cloves
- 1- inch ginger
- 1 tbsp tamarind pulp
- 2 –3 tbsp water for grinding
For Cooking:
- 3 –4 tbsp ghee
- 1 medium onion finely chopped
- 10 –12 curry leaves
- 1 –2 tsp jaggery or sugar
- Salt to taste
For Garnish:
- Fresh coriander leaves
- Extra curry leaves
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine chicken, yogurt, turmeric, lemon juice, and salt. Mix well and let it marinate for at least 30–60 minutes.
Step 2: Roast the Spices
- Heat a pan on low flame and dry roast red chilies, coriander seeds, cumin seeds, peppercorns, fennel seeds, fenugreek seeds, cloves, and cinnamon until aromatic. Do not burn.
Step 3: Prepare Masala Paste
- Cool the roasted spices and grind them with garlic, ginger, tamarind pulp, and a little water into a smooth, thick paste.
Step 4: Cook the Chicken
- Heat 2 tbsp ghee in a pan. Add marinated chicken and cook on medium heat until partially cooked and moisture reduces.
Step 5: Build the Masala
- In the same pan, add remaining ghee. Add curry leaves and chopped onions. Saute until soft and translucent.
Step 6: Combine and Roast
- Add the prepared masala paste and cook for 2–3 minutes. Then add the chicken and mix well so it’s coated evenly.
Step 7: Slow Roast
- Cook on low heat, stirring occasionally, until the masala thickens and starts releasing ghee from the sides.
Step 8: Balance Flavours
- Add jaggery and adjust salt. Mix well and cook until the chicken is fully coated in a thick, glossy masala.
Step 9: Finish & Serve
- Garnish with curry leaves and coriander. Serve hot.
Notes
- Spice Level: Adjust dried red chilies based on your heat preference.
- Consistency: This dish should be thick and coated, not watery.
- Best Pan: Use a heavy-bottom pan for even roasting.
- Flavour Tip: Adding jaggery balances spice and tamarind tang.
- Storage: Refrigerate up to 3 days in an airtight container.
- Reheating: Reheat with a little ghee to revive flavours.
- Variation: Use boneless chicken for quicker cooking, though bone-in gives deeper flavour.
- Make Ahead: The dish tastes even better after resting for a few hours.