🇮🇳 Indian

Chicken Ghee Roast Mangalore

Name: Chicken Ghee Roast Mangalore
Prep time: 24 min
Cook time: 46 min
Total time: 70 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Dried Red Chilies; 2 tbsp Tamarind Paste; 1-2 tsp Red Chili Powder

🇮🇳 Indian

Mangalore's chicken ghee roast — fiery, glossy and unapologetically ghee-heavy. Slow-fried masala meets quick-cooking chicken — timing is everything. Serve with rice, rotis or buttered pav for the gravy.

Prep 24 min Cook 46 min Serves 3 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Dried Red Chilies1 tsp
Tamarind Paste2 tbsp
Red Chili Powder1-2 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Season the chicken with salt and the ground spices, rub in ginger garlic paste, and let it sit while you build the rest.
2
Heat oil in a heavy pot and fry the onions till deeply golden — this is the gravy's backbone.
3
Add ginger garlic paste, cook two minutes, then the tomato and ground spices; bhunao till the oil separates.
4
Turn the chicken through the masala with the ghee, let it sear, then pour in warm water and cover.
5
Simmer till done — the meat should leave the bone without a fight — then finish with garam masala and cilantro.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Mangalore CHICKEN GHEE ROAST | Authentic Indian Recipe · on YouTube