Chicken Ghee Roast

435 kcal & 39 g protein per serving 🔥

Fiery, aromatic, and cooked down in rich ghee until the masala turns glossy and clings to every piece, Chicken Ghee Roast is a bold South Indian favorite. This version combines juicy bone-in chicken with freshly roasted chillies and spices, tangy tamarind, caramelized onions, and a touch of jaggery.

There are plenty of variations of Ghee Roast, but this one is a favorite for its deep roasted flavor and fiery masala. It makes a satisfying high-protein meal that's perfect for lunch or dinner.

Servings & Nutrition

Makes: 4 servings

Serving size: Approximately 250 g

Nutrition Per Serving

- Calories: 435 kcal

- Protein: 39 g

- Fat: 22 g

- Carbohydrates: 20 g

Nutrition is without cashews. With cashews, each serving is approximately 446 kcal.

Ingredients

For the Marinade

- 1 kg bone-in chicken

- 150 g curd or Greek yogurt

- 1 tbsp ginger-garlic paste

- ⅓ tsp turmeric powder

- ½ tsp black pepper powder

- 1 tbsp lemon juice

- 2 tsp ghee

- Salt, to taste

For the Masala

- 6–7 Byadgi dried red chillies

- 4–5 Kashmiri dried red chillies

- 2 tbsp coriander seeds

- 1 tbsp black peppercorns

- 1 tbsp cumin seeds

- ½ tsp fenugreek seeds

- 3–4 garlic cloves

- Small piece of tamarind, approximately 10 g

You can use any variety of dried red chilli if Byadgi and Kashmiri chillies aren't available.

For the Roast

- 2 tbsp ghee

- 1 tbsp split cashews, optional

- 2 sprigs curry leaves

- 2 medium onions, approximately 300 g, thinly sliced

- Jaggery, to taste

- Salt, to taste

- Slit green chillies, for finishing

- Curry leaves, for finishing

How to Make Chicken Ghee Roast

1. Marinate the Chicken

In a large bowl, combine the curd or Greek yogurt, ginger-garlic paste, turmeric powder, black pepper, salt, lemon juice, and 2 tsp ghee.

Add the bone-in chicken and coat each piece thoroughly with the marinade.

Cover and marinate for at least 1 hour.

2. Roast the Chillies

Heat a dry pan over low heat.

Add the dried red chillies and dry-roast them gently until fragrant.

Be careful not to burn them, as this can make the masala bitter.

Remove and set aside.

3. Roast the Spices

Using the same pan, add the coriander seeds, black peppercorns, cumin seeds, fenugreek seeds, and garlic cloves.

Dry-roast over low heat until the spices become fragrant.

Remove from the heat.

4. Make the Masala Paste

Add the roasted chillies, roasted spices, garlic, and tamarind to a blender.

Add a little warm water and blend until you get a smooth, fine paste.

Set aside.

5. Start the Ghee Roast

Heat 2 tbsp ghee in a kadai over medium heat.

Add the curry leaves and sliced onions.

Cook until the onions become golden and caramelized.

If using cashews, add the split cashews and sauté until lightly golden.

6. Cook the Masala

Add the prepared masala paste to the kadai.

Add a small splash of water and cook for a couple of minutes, stirring frequently.

Allow the roasted spices to cook into the ghee and onions.

7. Add the Chicken

Add the marinated chicken to the kadai.

Keep the flame on low-medium heat.

Add jaggery to taste and a pinch of salt.

Mix well so the chicken is completely coated in the masala.

8. Slow Cook

Cover the kadai and cook on low heat for approximately 25–30 minutes.

Stir occasionally to prevent the masala from sticking.

Continue cooking until the chicken is fully cooked and the ghee begins to separate from the masala.

The finished masala should be thick, glossy, and clinging beautifully to the chicken.

9. Finish & Serve

Finish with slit green chillies and fresh curry leaves.

Serve hot with steamed rice, dosa, neer dosa, roti, or your favorite Indian side.

Tips for the Best Chicken Ghee Roast

- Roast the spices slowly. Low heat brings out their aroma without burning them.

- Don't skip the tamarind. It adds the signature tang that balances the heat and richness.

- Marinating the chicken for at least an hour helps keep it flavorful and tender.

- Cook the masala patiently until the ghee separates. This is where the deep, glossy flavor develops.

- Adjust the dried chillies and jaggery according to your preferred balance of heat and sweetness.

This Chicken Ghee Roast is fiery, tangy, aromatic, and wonderfully rich, with a roasted masala that coats every bite. 🌶️🔥

Credit:- aathirasethumadhavan