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Chicken Ghee Roast

Recipe by Ajay of Mangalore, IN

A starter and goes good with Neer Dosa.

Ingredients non vegetarian 4 servings

    For Marination

    • 750 g dressed boneless Chicken
    • ½ cup of Curd
    • 1 tbsp White Pepper powder
    • 1 tsp Turmeric powder
    • Lime Juice (of 1 Big lemon)
    • Salt to taste

    For Gravy

    • 75 g of roasted Long Red Chilly (Byadgi)
    • 25 g of roasted Small Red Chilly (Ramnad)
    • Tamarind - marble ball size
    • 1½ tsp Coriander Seed (Roasted)
    • ½ tsp Fenugreek Seed (Roasted)
    • ½ tsp Cumin Seed (Roasted)
    • 15 garlic flakes
    • Oil to deep fry
    • 50 g pure Ghee
    • Salt to taste
    • Chopped coriander leaves for garnishing


    Mix chicken with all ingredients and refrigerate for 6-8 hours


    1. Grind Red Chillies, Tamarind, roasted Coriander, Fenugreek and cumin seeds, garlic flakes with little water
    2. Deep fry marinated chicken in oil
    3. Add ghee in pan and when it melts add the red chilly paste cook on low flame until oil separates
    4. Now add fried marinated chicken & salt as per taste in the gravy. Mix well and cook on medium flame with lid closed for 3 min.
    5. Garnish with Coriander leaves


    • Add some sugar to the gravy so that even children will also like them.
    • Instead of chicken, you may use prawns, mutton, mushroom and paneer also.
    • You may reduce chillies if wanted. You may add a tomato instead, but the taste may differ.



    i like this recipe

    christy gerald

    christy gerald

    Great recipe Ajay.

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