Ingredients

• 750 g chicken (bone-in pieces preferred)
• 4 tbsp ghee
• Salt to taste

• 8–10 dried Kashmiri red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6–8 black peppercorns
• 6 cloves
• 1-inch cinnamon stick

• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp tamarind pulp
• ½ tsp turmeric powder

Instructions

1. Roast the Spices: Dry roast Kashmiri chillies, coriander seeds, cumin, peppercorns, cloves, and cinnamon until aromatic. Cool and grind into a smooth paste with a little water.
2. Prepare the Chicken: Clean the chicken pieces and pat dry. Add turmeric and salt, mix well, and keep aside.
3. Heat the Ghee: Heat ghee in a heavy pan on medium flame until aromatic.
4. Sauté Onions: Add chopped onions and sauté until golden brown.
5. Add Ginger-Garlic: Add ginger-garlic paste and cook until raw smell disappears.
6. Add Masala Paste: Add the prepared roasted masala paste and cook on low flame until ghee separates.
7. Add Chicken: Add chicken pieces and mix well to coat evenly. Cover and cook on low flame until chicken is tender.
8. Roast & Serve: Add tamarind pulp, roast uncovered for a few minutes until dry and glossy. Serve hot.

Why You’ll Love This Recipe

• Authentic Mangalorean flavours
• Rich aroma of ghee and spices
• No tomato-based gravy
• Perfect balance of heat and flavour
• Restaurant-style dish at home

Common Mistakes

• Using regular spicy red chillies
• Cooking masala on high flame
• Adding water unnecessarily
• Skipping tamarind

Variations

Prawn Ghee Roast: Replace chicken with prawns.
Dry Roast: Cook longer for a drier texture.
Mild: Reduce black pepper slightly.

Personal Note

Chicken ghee roast is a dish I reserve for special weekends. The smell of ghee and roasted spices instantly fills the kitchen and sets the mood. It’s bold, indulgent, and absolutely worth every step.