πŸ— CHICKEN GHEE ROAST

(MANGALOREAN STYLE)

Fiery, festive, and deeply rooted in flavor

🌢️ Spice Level: 🌢️🌢️🌢️ Hot | Prep Time: 10 mins + 4 hrs marination | Cook Time: 20 mins | Serves: 4–5 | Calories (approx): 264 kcal per serving

πŸ”₯ Fusion Embers

🌿 Introduction

There’s something deeply soulful about a pan that sizzles with ghee and spice β€” the aroma rising like a festival in the air.
Chicken Ghee Roast is one such dish: rich, fiery, and unapologetically Mangalorean.

It’s a dish born from heritage, but it fits right into a modern Thanksgiving spread β€” a bold reminder that tradition
evolves beautifully when it travels across oceans. Each bite carries the essence of coastal Karnataka β€” smoky ghee,
tangy masala, and the slow hum of gratitude that lingers after every meal.

β€œWhen the ghee begins to sing, you know the story is ready to be told.”

Chicken Ghee Roast (Mangalorean Style)

Mangalorean chicken ghee roast – chicken pieces in a fiery red masala and ghee.

Photo by Stirred By Spice

πŸ“ Ingredients

For the Chicken

  • 8–10 chicken thigh pieces

  • 1/2 cup yogurt (curd)

  • 1/2 tsp turmeric powder

  • Salt to taste

  • Juice of 1 lime

For the Masala

  • 8–10 Byadgi chilies (deseeded for less heat)

  • 6–8 Kashmiri chilies (for color)

  • 8–10 black peppercorns

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1/4 tsp methi (fenugreek) seeds

  • 10–12 garlic pods

  • 1/2 tsp tamarind paste

  • 2 tsp brown sugar

Other

  • 6 tbsp ghee (clarified butter)

  • 5–6 curry leaves

  • Fresh cilantro, for garnish

🍽️ Instructions

  • Marinate the Chicken β€” Combine yogurt, turmeric, lime juice, and salt. Coat the chicken thoroughly, cover, and refrigerate for 3–4 hours.

  • Prepare the Masala β€” Dry roast Byadgi and Kashmiri chilies, peppercorns, coriander, cumin, and methi until fragrant. Cool and grind with garlic and a little water into a smooth paste.

  • Cook the Masala β€” Heat ghee in a wide pan. Add the ground paste and sautΓ© until the raw aroma fades and the masala turns deep red and glossy.

  • Add Chicken β€” Stir in marinated chicken and mix well. Cover and cook over medium heat until the chicken releases its juices.

  • Balance Flavors β€” Add tamarind paste, brown sugar, and curry leaves. Stir gently, letting the masala cling to each piece.

  • Finish β€” Continue cooking until the chicken is tender and the ghee begins to separate from the sides. Garnish with cilantro before serving.

🍷 Optional Serving Notes

Serve hot with Neer Dosa, flaky parottas, or simple steamed rice. A cool cucumber raita or mango lassi helps balance the heat and richness beautifully.

πŸ’¬ Soulful Note

A festival of fire and flavor β€” where ghee glistens like gold and every bite hums with heritage.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: If pressed for time, substitute the roasted masala with 2 tbsp of Mangalorean Thal Masala for a quick version.

  • Q: Can I make it less spicy?

  • A: Yes β€” reduce Byadgi chilies and add more Kashmiri chilies for a milder dish.

  • Q: Can I use boneless chicken?

  • A:Absolutely β€” but bone-in pieces retain more flavor and richness.

  • Q: What’s the best way to reheat it?

  • A:Gently warm with a spoon of ghee β€” the flavors come alive again.

πŸ“Š Nutrition (Per Serving β€” Approx.)

  • Calories 264

  • Protein 22g

  • Carbs 8g

  • Fat 14g

πŸ«• The Bottom Line

Skip the turkey and serve this Chicken Ghee Roast instead β€” a dish that proves gratitude can be fiery and full of soul. It’s a reminder that festive feasts aren’t defined by tradition alone, but by the warmth and stories we bring to the table.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

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