🍗 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

🥥 From The Coconut Coast

🌿 Introduction

There’s something deeply soulful about a pan that sizzles with ghee and spice — 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 — a bold reminder that tradition

evolves beautifully when it travels across oceans. Each bite carries the essence of coastal Karnataka — smoky ghee,

tangy masala, and the slow hum of gratitude that lingers after every meal.

“When 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

📝 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 — Combine yogurt, turmeric, lime juice, and salt. Coat the chicken thoroughly, cover, and refrigerate for 3–4 hours.
Prepare the Masala — 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 — Heat ghee in a wide pan. Add the ground paste and sauté until the raw aroma fades and the masala turns deep red and glossy.
Add Chicken — Stir in marinated chicken and mix well. Cover and cook over medium heat until the chicken releases its juices.
Balance Flavors — Add tamarind paste, brown sugar, and curry leaves. Stir gently, letting the masala cling to each piece.
Finish — 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.

💬 Soulful Note

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

📚 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 — reduce Byadgi chilies and add more Kashmiri chilies for a milder dish.
Q: Can I use boneless chicken?
A:Absolutely — 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 — the flavors come alive again.

📊 Nutrition (Per Serving — Approx.)

Calories 264
Protein 22g
Carbs 8g
Fat 14g

🫕 The Bottom Line

Skip the turkey and serve this Chicken Ghee Roast instead — 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.