Mangalorean Chicken Ghee Roast
Mangalorean Chicken Ghee Roast
Mangalorean Chicken Ghee Roast is a fiery, flavour‑packed coastal Karnataka dish made with roasted spices, ghee and tender chicken. This restaurant‑style recipe is rich, aromatic and perfect with neer dosa, roti or steamed rice. If you enjoy bold coastal flavours, you may also like my Mangalorean Mushroom Ghee Roast, Lasooni Palak and Dal Makhani — each offering its own unique blend of spices and textures. This dish is ideal for weekend meals, festive spreads or when you want something truly indulgent and authentic.
Mangalorean cuisine hails from South Karnataka that has influence from their neighbouring states. Due to abundance of chillies in the region, red chillies is an important ingredient in this recipe. This chicken is also known as Kundapur Chicken Ghee Roast as it originates from a village called Kundapur. When it comes to Mangalorean food, Chicken Ghee Roast is one of the most popular dishes.
Two important components of this recipe are freshly ground chilli-based spice blend and ghee. Ghee is the soul of this recipe, and I would not recommend skimping on it. Make sure to use pure, fresh ghee for the best flavour and aroma. As for the chilli-based spice paste, traditionally a special variety of whole red chillies called ‘Byadgi’ chillies are used in this recipe for its unique taste. However, I find it hard to buy the chillies as they are very localized to the area hence used Kashmiri Whole Red chillies.
This recipe appears fiery red, but the heat has a smoky sweetness to it, mixed with the flavour of ghee. I wouldn’t suggest it to be an ‘everyday’ dish as it comes loaded with ghee. I wouldn’t suggest to make it an everyday dish by skimping on the ghee or substituting it as it won’t be ghee roast!
Looking for more flavourful Indian dishes? Try my Mangalorean Mushroom Ghee Roast, Lasooni Palak or Dal Makhani for more rich and comforting recipes.
Ingredients
For Roasting the Spices
7–8 whole red chillies (preferably Byadgi for authentic Mangalorean flavour)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon fenugreek seeds
10–12 black peppercorns
4–5 cloves
For Marinating the Chicken
½ kg boneless chicken (cut into medium pieces)
Salt to taste
1 teaspoon turmeric powder
2 tablespoons plain yogurt
For the Masala & Cooking
8–10 garlic cloves
2–3 tablespoons ghee
¼ cup tamarind paste
Salt to taste
10–12 curry leaves
1 finely chopped onion
Directions
Marinate the chicken with salt, turmeric and yogurt. Mix well and set aside for 2–3 hours for deeper flavour.
Heat a pan and add the whole red chillies, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, black peppercorns, and cloves. Gently roast the spices on low heat for 2-3 minutes or until the spices begin to change colour slightly. Remember to stir the spices continuously so the spices do not burn.
Add the roasted spices, garlic and tamarind paste to the mixer jar and blend into a smooth paste with a little water.
Add the spice paste to the marinated chicken and keep aside while you sauté the onions.
Heat ghee in a pan and add the curry leaves and onion. Sauté on medium heat for 2-3 minutes or until onions begin to soften.
Next add the marinated chicken and cook on low to medium heat for 12-14 minutes or until the chicken is cooked.
Serve it with any Indian bread!
