[ ./recipes/mains/mangalore-ghee-roast.md ]
★ INDIAN · MAINS
Mangalore Chicken Ghee Roast.
SERVES
4
TOTAL
90m
ACTIVE
50m
LVL
MEDIUM
// SUMMARY
A South Indian classic born in the coastal kitchens of Mangalore — a fiery, aromatic celebration of spice and indulgence. Chicken is marinated in tangy yoghurt, then slow-cooked in pure golden ghee with a masala of dried red chillies, tamarind and roasted spices. The result is a deep, rich, caramelised coating that clings to every bite — smoky, spicy and irresistibly buttery. Traditionally served with neer dosa or flaky parathas.
// INGREDIENTS
| — **For the marinade:** | ||
| 500 | g | chicken, with or without bones |
| 1 | cup | plain yoghurt, whisked |
| 1 | tsp | turmeric powder |
| 1 | tsp | salt |
| — **For the masala paste:** | ||
| 4 | tbsp | coriander seeds |
| 2 | tbsp | cumin seeds |
| 2 | tbsp | fennel seeds |
| 1 | tbsp | black peppercorns |
| 4 | cloves | |
| 0.25 | tsp | fenugreek seeds (methi dana) |
| 5 | Byadgi or Kashmiri dried chillies | |
| 4 | hot dried red chillies (adjust to taste) | |
| 10 | cloves garlic, peeled | |
| 10 | cashews, soaked | |
| 80 | g | tamarind pulp |
| — **To finish:** | ||
| — 5–6 tbsp ghee | ||
| 1 | red onion, finely chopped | |
| 20 | curry leaves | |
| 50 | g | jaggery |
| — salt to taste | ||
| — water as required | ||
// METHOD
- 01
**Marinate the chicken:** Combine the chicken with yoghurt, turmeric and salt. Mix well and rest for at least 30 minutes (longer is better — up to a few hours in the fridge).
- 02
**Roast the spices:** In a dry pan over low–medium heat, toast the coriander seeds, cumin, fennel, peppercorns, cloves and fenugreek until fragrant. Add the dried chillies in the last minute so they crisp without burning. Cool.
- 03
**Make the masala paste:** Blend the toasted spices, chillies, garlic, soaked cashews and tamarind pulp into a smooth, thick paste. Add a splash of water only as needed to keep the blender moving.
- 04
**Cook the chicken:** Heat 2 tbsp ghee in a heavy pan. Add the marinated chicken (scrape in the marinade) and cook over medium heat until the chicken is just done and the yoghurt has dried up. Remove the chicken and set aside.
- 05
**Bloom the masala:** In the same pan, add the remaining ghee. Once hot, add the curry leaves — they will splutter — followed by the chopped onion. Sauté until the onion turns deep golden.
- 06
**Build the roast:** Stir in the masala paste. Cook over low–medium heat, stirring constantly, until the paste darkens and the ghee starts to separate at the edges (5–8 minutes). Add the jaggery and let it melt in.
- 07
**Finish:** Return the chicken to the pan. Toss until every piece is glossy and coated. Cook a few more minutes so the masala caramelises and clings. Adjust salt. The finished roast should be dry, glossy and deeply red-brown — not saucy.
- 08
**Serve:** Hot, with neer dosa, parathas or steamed rice.
// NOTES
- — Chillies: Byadgi/Kashmiri chillies bring colour and mild heat. The hot red chillies bring the kick — start with fewer if you're heat-shy. The two-chilli system is what gives Ghee Roast its signature deep red without being punishing.
- — Ghee, not oil: This dish is named for the ghee. Don't substitute neutral oil — the roasted-butter aroma is the point.
- — Tamarind and jaggery: The sweet-sour balance is essential. If your tamarind is very sharp, lean on the jaggery.
- — Make ahead: The masala paste keeps in the fridge for a week and freezes well. Marinated chicken can rest overnight.
- — Boneless or bone-in: Both work. Bone-in is more traditional and more flavourful; boneless is quicker.