Chicken Ghee Roast – Mangalorean style Chicken Ghee Roast – Dry Chicken Roast

This Mangalorean style chicken ghee roast, Chicken is pan-roasted with spice paste and is cooked with Clarified butter(Ghee) which makes this dish so flavorful, spicy, tangy and mouthwatering. There are many other awesome Mangalorean cuisines. This Chicken dry roast is one such famous Dish. You can pair this dish with Boiled Rice, Roti, Naan …..Using Ghee enhances the taste of the dish so never skip it or replace it with oil. You might also like the other Dry Chicken Recipes.
Chicken Roast with Onions and Capsicum
Chicken Drumstick Fry
Spicy Fried Chicken
Preparation Time: 30
Cooking Time: 30
Serves: 4


For Marination

Chicken – 500g ( I have taken 8 Chicken drumstick pieces)
Salt – 1 tsp
Turmeric powder – 1/4 tsp
Curd – 1/2 cup

For Roasting and Grinding

Dried Kashmiri chilli – 10 to 12
Coriander seeds – 2 tbsp
Cumin seeds – 1/2 tbsp
Fennel seeds – 1/2 tbsp
Peppercorns – 1/2 tsp
Garlic cloves – 6
Ginger – a small piece
Lemon – 1

For Masala

Ghee – 4 tbsp
Chopped Onions – 1 Cup
Jaggery – 1 tbsp
Salt to taste
Curry leaves – 2 Sprigs


1. Clean and Wash the Chicken well with water. I added turmeric powder and washed them well. To the chicken add Turmeric powder, salt and Curd. Let them get marinated well.

2. Dry Roast Dried Kashmiri chillies in a Kadai for 2 minutes. Then remove the roasted chillies from Kadai and add them to the grinding jar. To the same Kadai add Coriander seeds, Cumin seeds, Fennel seeds, Peppercorns and roast them for few minutes. Allow them to cool down. Then add them to the grinding jar. To it add garlic cloves, ginger. Squeeze lemon juice and add to it. Grind them into a smooth paste adding water little by little.

3. In a Kadai/Pan heat ghee. Add chopped onions to it. Saute the onions for 2 minutes. Now add the ground masala paste. Mix well. Cook well till the oil begins to separate. Add the marinated chicken to it. Combine the masala well the chicken. Cook for about 10 mins until the masala gets dried up and oil starts to ooze out. Add jaggery and salt. Finally, add curry leaves to it.

Serve hot with Rice, Pulao, Roti or naan…

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