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Chicken Ghee Roast

Chicken Ghee Roast is a classic South Indian dish made by slow-roasting marinated chicken in aromatic spices and rich cow ghee. This semi-dry, spicy recipe is packed with bold flavors and is perfect as a protein-rich dinner or flavorful chicken starter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 750 g chicken bone-in or boneless, medium pieces
  • ½ cup yogurt
  • ½ tsp turmeric powder
  • Salt to taste
  • For Ghee Roast Masala
  • 8 –10 dried red chilies
  • 1½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns
  • 4 cloves
  • 1 small cinnamon stick
  • 6 –8 garlic cloves
  • 1- inch ginger
  • 1 tbsp tamarind pulp
  • For Cooking
  • 4 tbsp cow ghee or organic ghee
  • Salt as needed
  • 1 tbsp extra ghee optional, for finishing

Method
 

  1. Marinate Chicken
  2. In a bowl, combine yogurt, turmeric, and salt. Add chicken pieces and mix well. Set aside for at least 30 minutes.
  3. Dry Roast Spices
  4. Heat a pan on low flame. Dry roast red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon until aromatic. Let cool.
  5. Prepare Masala Paste
  6. Grind roasted spices with garlic, ginger, and tamarind pulp into a thick paste. Add minimal water if needed.
  7. Cook Chicken
  8. Heat ghee in a heavy-bottom pan. Add marinated chicken and sauté on medium heat until lightly browned.
  9. Add Masala
  10. Reduce heat and add prepared masala paste. Mix well to coat chicken evenly.
  11. Slow Roast
  12. Cook on low heat, stirring frequently, until chicken is fully cooked and masala thickens and releases ghee.
  13. Finish & Serve
  14. Add extra ghee if desired. Serve hot with rice, roti, or as a dry chicken starter.

Notes

Adjust dried red chilies based on spice tolerance.
Cooking on low heat is key to avoid burning the masala.
Tastes even better the next day as flavors deepen.
Can be served dry or with slight gravy by adding a few tablespoons of water.