Mangalorean Chicken Ghee Roast
Mangalorean Chicken Ghee Roast
Mangalorean Chicken Ghee Roast is a fiery, flavour-packed coastal Karnataka dish made with tender chicken, freshly roasted spices and generous amounts of ghee. Rich, aromatic and deeply satisfying, this restaurant-style recipe pairs perfectly 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.
ORIGIN
Originating from the coastal region of Karnataka, Mangalorean cuisine is known for its vibrant spices and robust flavours. In particular, dried red chillies play an important role in many traditional dishes because of their abundane in the region. This popular preparation is also known as Kundapur Chicken Ghee Roast, named after the town of Kundapur, where it is believed to have originated. As a result, Mangalorean Chicken Ghee Roast has become one of the most iconic dishes from the region.
At the heart of the recipe are two essential elements: freshly ground chilli-based spice paste and pure ghee. Most importantly, ghee forms the soul of Chicken Ghee Roast, lending the dish its rich flavour, aroma and signature finish. Traditionally, Byadgi chillies are used for their brilliant colour and mild heat. However, since they can be difficult to source outside Karnataka, I have used Kashmiri whole red chillies, which provide a similar vibrant colour and balanced flavour.
Although the dish appears intensely red, it is not overwhelmingly spicy. Instead, the heat is balanced by the smoky sweetness of the roasted spices and the richness of the ghee. For this reason, the dish appeals even to those who typically avoid very spicy food. While this is not an everyday recipe, it makes a wonderful choice for weekend meals, celebrations and festive gatherings. Most importantly, freshly ground spices and good quality ghee deliver the authentic coastal flavour that makes this dish truly unforgettable.
What is Mangalorean Chicken Ghee Roast?
Mangalorean Chicken Ghee Roast is a famous coastal Karnataka dish known for its rich flavour, fiery spice blend and generous use of ghee. The recipe originated in Mangalore and has become popular across India for its unique balance of heat, tanginess and aromatic spices.
Traditionally served with neer dosa, this dish features tender chicken coated in a deep red masala prepared using roasted chillies, coriander seeds, black pepper and other fragrant spices. First, the chicken cooks in ghee until tender and flavourful. Next, the roasted spice paste is added. Finally, everything simmers together, allowing the chicken to absorb the rich coastal flavours.
Why You’ll Love This Recipe
Authentic Mangalorean flavours that rival restaurant versions
Easy one-pan recipe with minimal preparation
Rich and aromatic spice blend packed with flavour
Perfect with neer dosa, rice or paratha
Great for family dinners and festive occasions
Naturally gluten-free
Restaurant-style taste at home
Additionally, the recipe can be prepared ahead of time, making it ideal for entertaining guests. Furthermore, the flavours deepen as the dish rests, so leftovers taste even better the next day.
Ingredients You’ll Need
Chicken
Boneless chicken works beautifully in this recipe because it absorbs the rich spice paste while remaining tender during cooking.
Dry Red Chillies
These chillies provide the signature colour and bold flavour associated with traditional ghee roast recipes.
Coriander Seeds
Not only do coriander seeds add warmth, but they also contribute depth and aroma to the masala.
Tamarind
Tamarind balances the heat with a pleasant tangy flavour. As a result, the finished dish has a well-rounded taste.
Curry Leaves
Curry leaves bring a distinctive South Indian aroma and enhance the overall flavour profile.
Ghee
Most importantly, ghee gives this dish its richness, aroma and authentic character.
Serving Suggestions
Mangalorean Chicken Ghee Roast pairs wonderfully with:
Plain Dosa
Jeera Rice
Paratha
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, warm the chicken gently on the stovetop and add a splash of water if needed. Meanwhile, stir occasionally to maintain the consistency of the masala. In addition, the flavours continue to develop over time, making the dish even more delicious the next day.
Frequently Asked Questions
Is Chicken Ghee Roast very spicy?
Traditional Mangalorean Chicken Ghee Roast is quite spicy, but the heat level can be adjusted by reducing the number of dried red chillies.
Can I make Chicken Ghee Roast in advance?
Yes. Infact, the flavours improve after resting, making it an excellent make-ahead dish.
What is the best accompaniment for Chicken Ghee Roast?
Neer dosa is the traditional accompaniment, although rice and paratha also work well.
Can I use bone-in chicken?
Absolutely. Bone-in chicken adds extra flavour to the dish.
Why is ghee used in this recipe?
Ghee enhances the aroma, richness and authentic taste of the dish.
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!
