Mangalore Chicken Ghee Roast

Name: Mangalore Chicken Ghee Roast
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South India
Ingredients: 750 g Chicken (Curry cut or Boneless); 5 tbsp Pure Desi Ghee; 1/2 cup Curd / Yogurt; 10 pieces Byadagi Dry Red Chilies; 2 tbsp + 1 tsp Coriander Seeds & Cumin; 1 tsp each Black Peppercorns & Fennel; 2 tbsp Tamarind Pulp; 8 cloves Garlic Cloves; 1 tsp Jaggery; 2 sprigs Curry Leaves; 1 tsp Salt

Non-Veg📍South India🍽️Lunch & Dinner⏱️30 mins⚡Advanced👥Serves 4Chicken

Ingredients for Mangalore Chicken Ghee Roast

Complete culinary measure (11 items) · Scale servings or deselect pantry items in the cart panel

Jump to Instamart Cart

Chicken (Curry cut or Boneless)

750 g

Pure Desi Ghee

5 tbsp

Pantry

Curd / Yogurt

1/2 cup

Byadagi Dry Red Chilies

10 pieces

Coriander Seeds & Cumin

2 tbsp + 1 tsp

Pantry

Black Peppercorns & Fennel

1 tsp each

Pantry

Tamarind Pulp

2 tbsp

Pantry

Garlic Cloves

8 cloves

Jaggery

1 tsp

Pantry

Curry Leaves

2 sprigs

Salt

1 tsp

Pantry

Marinate chicken with thick curd, turmeric, lemon juice, and salt for 45 minutes.

Step-by-Step Instructions

Marinate chicken with thick curd, turmeric, lemon juice, and salt for 45 minutes.

Dry roast Byadagi chilies, Guntur chilies, coriander seeds, cumin, fennel, black peppercorns, and fenugreek seeds until aromatic. Grind with garlic and tamarind pulp into a thick red paste.

Heat 2 tbsp desi ghee in a heavy pan, sear chicken on high flame until half-cooked; set aside.

In the same pan, melt remaining 3 tbsp ghee. Add the red spice paste and roast on medium-low flame for 10-12 minutes until ghee separates.

Add seared chicken, jaggery, and curry leaves. Toss vigorously in the ghee roast masala until chicken is tender and coated in a dark, glossy glaze.

Garnish with crisp curry leaves and serve hot with Neer Dosa or Appam.