Chicken ghee roast was popularised in the 1950s by Shetty Lunch Home in Kundapur and later spread across Mangalore and the rest of India. It is a dish of the Bunt community, and its intensity comes from a paste of roasted Byadgi chillies, coriander, cumin, pepper, fenugreek and garlic, cooked in plenty of ghee with tamarind and jaggery.
The result is a deep red, semi-dry dish with a glossy coating of masala. It is tangy, smoky, spicy and buttery all at once, with the ghee carrying the aroma. Despite the colour, Byadgi chillies keep the heat manageable. It is served as a starter or with neer dosa, appam or kori rotti.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Mangalorean |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Total time | 65 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / ghee / byadgi chillies / tamarind / garlic |
Ingredients
For the marinade
- 750 g chicken, small bone-in pieces
- 1/2 cup thick curd
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice
- 1 tsp salt
For the roast masala
- 15 Byadgi chillies, seeds removed
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 4 cloves
- 12 garlic cloves
- 2 tsp tamarind paste
For the roast
- 6 tbsp ghee, divided
- 1 tsp grated jaggery
- salt to taste
- 1 sprig curry leaves
Method
- Marinate the chicken in curd, turmeric, lemon juice and salt for at least 30 minutes.
- Dry roast the chillies on low heat for 1-2 minutes until crisp but not dark. Remove, then roast coriander, cumin, pepper, fenugreek and cloves for 2-3 minutes until fragrant.
- Soak the roasted chillies in 1/4 cup warm water for 10 minutes, then grind everything with the garlic and tamarind to a very smooth paste, using the soaking water.
- Heat 2 tbsp ghee in a heavy pan. Add the chicken and cook on medium-high heat for 8-10 minutes, until browned and almost cooked through. Remove the chicken, leaving the juices in the pan.
- Add 3 tbsp ghee to the pan, lower the heat to medium and add the ground paste. Fry, stirring constantly, for 8-10 minutes until it darkens slightly, smells roasted and the ghee separates. Add a splash of water if it sticks.
- Add the chicken with its juices, the jaggery and salt. Toss on medium heat for 8-10 minutes until the masala thickens and coats the chicken.
- Add the remaining tablespoon of ghee and the curry leaves and roast for 2 more minutes until glossy. Serve hot.
Tips
- Byadgi chillies are essential for the colour; Kashmiri chillies are the closest substitute.
- Roasting the paste in ghee until it separates is what gives the dish its depth; do not cut this short.
- Prawns or paneer can be made the same way; reduce the cooking time accordingly.
Serve with
Neer dosa, appam, kori rotti or ghee rice, or on its own as a starter.