Description
Chicken Ghee Roast is a rich and flavorful spicy Indian dish originating from the coastal Karnataka region. This recipe features tender chicken marinated in a bold roasted spice and red chili paste, then cooked in aromatic ghee to create a deep, smoky, and luscious gravy. Ideal for serving with rice or Indian breads, this classic dish delivers intense heat balanced with the richness of ghee and a hint of tanginess from tamarind.
Ingredients
Spices
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies (Spicy Version)
- 15 Pepper Corns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek Seeds
Other Ingredients
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste (1 Teaspoon tamarind soaked in water)
- 1 Kg Chicken
- 1/2 Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoon Sugar
- 2 Sprigs Of Curry Leaves
Instructions
- Dry Roast Spices. In a frying pan over medium flame, add peppercorn, coriander seeds, cumin seeds, and fenugreek seeds; dry roast for 2-3 minutes until the raw aroma dissipates. Transfer to a plate. Next, dry roast the Kashmiri and Byadgi red chillies for 2-3 minutes, stirring continuously to avoid burning; set aside to cool. Then roast the garlic cloves for 2-3 minutes until fragrant.
- Grind the Masala. Once the roasted spices and garlic have cooled, transfer them to a mixer jar. Add tamarind paste and blend to a smooth, thick paste, adding 3-4 teaspoons of water gradually as needed to achieve the desired consistency. Set the masala paste aside.
- Marinate the Chicken. Add 2-3 tablespoons of the prepared masala paste to the chicken pieces; mix thoroughly to coat. Cover the bowl and marinate the chicken for at least 2 hours, preferably overnight in the refrigerator for enhanced flavor. Reserve the remaining masala for later use.
- Bring Chicken to Room Temperature. Remove the marinated chicken from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature for even cooking.
- Fry Chicken. Heat half of the ghee in a large pan or kadhai. Working in batches to avoid overcrowding, fry the chicken pieces for 3-4 minutes on each side until they develop a light golden crust. Use tongs to remove and set aside the fried chicken.
- Cook Masala. In the same pan, add the remaining ghee and pour in the reserved masala paste. Fry the masala on medium heat for 6-8 minutes, stirring occasionally, until the moisture evaporates, the masala thickens, and turns a deep reddish-maroon color with ghee beginning to separate and collect on the surface.
- Combine Chicken with Masala. Return the fried chicken pieces to the pan. Add salt and sugar, then mix well to ensure the masala thoroughly coats the chicken. Cover and cook the mixture for 5 minutes, allowing the flavors to meld.
- Garnish and Serve. Sprinkle fresh curry leaves over the Chicken Ghee Roast and serve hot accompanied by steamed rice or Indian breads.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderizes the meat.
- Do not overcrowd the pan while frying chicken to ensure even browning.
- Adjust the number of red chillies based on your spice tolerance; Kashmiri chillies add color with mild heat, while Byadgi contributes more spice.
- The dish is traditionally cooked in ghee, which adds richness and aroma, but you may substitute with clarified butter if unavailable.
- This recipe can be served with plain rice, chapati, or naan for a complete meal.
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
