Print

Chicken Ghee Roast

Chicken Ghee Roast
Print Recipe

Chicken Ghee Roast is a fiery and aromatic South Indian dish featuring tender bone-in chicken pieces cooked with browned ghee and a bold, spicy masala paste. This recipe balances crispy, caramelized edges with juicy, flavorful meat, delivering a robust blend of spices, tanginess from tamarind, and a hint of sweetness from jaggery. Perfect as a main course, it pairs beautifully with steamed rice, dosa, or flatbreads, making it an impressive yet approachable dish for any occasion.

Ingredients

Scale

Chicken

  • 1 kg bone-in chicken pieces (thighs or drumsticks)

Spice Paste

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 3–4 cloves
  • 1 small cinnamon stick
  • 2 tsp Kashmiri red chili powder
  • 3 dry red chilies (roasted)
  • 6–8 garlic cloves

Marination

  • 1/2 tsp turmeric powder
  • Salt to taste
  • Spice paste (from above)

Masala Base

  • 4 tbsp ghee
  • 2 large onions, finely sliced
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tamarind paste
  • 1 tbsp jaggery (or brown sugar)

Garnish

  • Fresh curry leaves
  • Chopped fresh coriander leaves

Instructions

  1. Preparing the Spice Paste: Dry roast cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick until fragrant. Grind these whole spices with Kashmiri red chili powder, roasted dry red chilies, and garlic cloves to form a vibrant aromatic masala paste that forms the base of the dish.
  2. Marinating the Chicken: Coat bone-in chicken pieces with turmeric powder, salt, and a generous amount of the freshly prepared spice paste. Allow to marinate for at least 1 hour, or overnight for deeper flavor penetration.
  3. Cooking the Masala Base: Heat ghee in a heavy-bottomed pan and sauté finely sliced onions until golden brown. Add ginger-garlic paste and cook until the raw smell dissipates. Stir in tamarind paste and jaggery, mixing well to balance the flavors of sweet, tangy, and spicy.
  4. Searing the Chicken: Add the marinated chicken pieces to the ghee and onion mixture. Cook on medium-high heat to sear the chicken, caramelizing the spice crust while locking in the moisture.
  5. Slow Cooking to Perfection: Reduce heat to low, cover the pan, and let the chicken simmer in the masala sauce. Stir occasionally to prevent sticking and ensure the chicken is well coated and cooked through until tender.
  6. Final Crisp and Garnish: Remove the lid, increase heat to medium-high to allow excess moisture to evaporate and crisp up the edges of the chicken. Finish by garnishing with fresh fried curry leaves and chopped coriander for a burst of aroma and color.

Notes

  • Always dry roast and grind fresh whole spices for the most vibrant flavor.
  • Use high-quality pure ghee to enhance richness and aroma.
  • Adjust chili powder and black pepper quantities to control spice heat based on preference.
  • Marinate chicken overnight if possible for deeper spice infusion.
  • Cook chicken in batches if needed to avoid overcrowding and ensure even searing.

Nutrition

Keywords: Chicken Ghee Roast, South Indian Chicken Recipe, Spicy Chicken, Ghee Chicken, Indian Roast Chicken, Bone-in Chicken, Spicy Masala Chicken

Find it online: https://marybaking.com/chicken-ghee-roast/