Friday 18 October 2013

Mangalore Chicken Ghee Roast Recipe/Chicken Ghee Roast Recipe/How to make Chicken Ghee Roast with step by step photos

This Chicken Ghee Roast is very famous in Mangalore, you will surely get to see it in all the restaurant menus. Whenever I get to visit my friend I love to have this chicken, usually this chicken with made with bone and skin. The aroma of the ghee, curry leaves and bright red color of the chicken you will surely finish it off in no time. Here I have used the boneless chicken. Make sure you should be generous with the amount of ghee which gives the unique taste and flavour to this chicken roast. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc hereMutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Chicken Ghee Roast with step by step photos….

1 kg
5 - 6 tbsp
Tamarind paste
1 tbsp
Jaggery/Vellam or sugar
2 tsp
Curry leaves
10 -15 leaves

To Roast & Grind
Dry Red chillies
Kashmiri chillies
5 -6
Black pepper corn
1 tsp
Cumin seeds
1 tsp
Fenugreek seeds
10 seeds
Coriander seeds
1 ½ tbsp.
2 inch piece
8 cloves

To Marinate
½ cup
Lemon Juice
1 tbsp
Turmeric powder
½ tsp
As needed
Preparation Time: 10-12 minutes
Cooking Time: 30-35 minutes
Author: Priya Anandakumar

Wash and cut the chicken to bite size pieces. Marinate chicken with yogurt, lemon juice, turmeric powder and salt for about 3-4 hours in the refrigerator.

Dry roast the red chillies, black pepper corn, cumin seeds, fenugreek seeds and coriander seeds until nice smell fills the room. Make sure you do not burn them.

Let it cool, then add the ginger and garlic to the roasted ingredients and grind it to fine paste by adding some water.

In a kadai heat about 3 tbsp of ghee, add the ground paste and let it cook for about 3-5 minutes until all the raw smell vanishes and ghee starts to separate.

Now add the marinated chicken to it , mix really well and saute until the chicken starts to change color.

Add about ¼ cup of water, cover and cook the chicken until soft and tender.

When the chicken is cooked, add the jaggery, tamarind paste, curry leaves and mix it well. Adjust the salt at this point.

Add another 2 – 3 tbsp of ghee and roast the chicken until it is dry and masala coated really well in all the chicken pieces.

Super delicious Mangalore Chicken Ghee Roast is ready to be enjoyed.

Serve it hot with any pulav, ghee rice or even with simple sambar and white rice.

Thank you for visiting my blog, please come back again for delicious, authentic and traditional dishes of South India.

This is one way of making Mangalore Chicken Ghee Roast, I will post another way of doing it in my future post.

If you find the post really interesting, it will really nice of you if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.
Until then I am signing off…


  1. These look super delicious .. I am soo tempted priya ..

  2. Super duper delicious inviting...should have to try this

  3. Its so lovely with the punches of spices and haaa!! another recipe kept aside and added in the long list for trying out.

  4. really u have a wide variety of chicken dishes dear

  5. Nice recipe... Bookmarked...

  6. Thank you friends for you lovely and wonderful comments...

  7. Mouthwatering recipe. I usually roast the chicken with gingelly oil oil.. but must try with ghee too :) Bookmarked :)

  8. d name itself tempting n iam salivating here,


Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar