Mangalore Chicken Ghee Roast

Mangalore Chicken Ghee Roast

You can substitute chicken with prawns or with potatoes
You can make mutton roast but need to pressure cook the mutton and follow the same recipe

This recipe was shared by Nazlah Taylor for a cook along in UAE food guide , where every week one person shares a simple dish which is followed by many … I couldn’t make it on the same day due to work commitments and it got postponed but the recipe was going in the back of my mind whether to make it or not as most of us know that the rains in Dubai are unpredictable which got us an extra holiday and a perfect excuse for me to make this recipe with vegetable pulao ….

I cooked rice and chicken , requested everyone to serve themselves and slept for 3 hours ( what a feeling it was to sleep with no disturbance ) woke up and then asked everyone about chicken , got amazing reviews from kids , mom and dad …. I loved the taste of this chicken especially the masala which was overloaded with flavours ( courtesy Ghee )


  • Chicken – 1 kg ( cut into 20 pieces )
  • Curd – 1/2 cup
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Pepper powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Tamarind pulp – 2 tbsp
  • Lemon juice – 2 tsp
  • Ghee – 5 tbsp
  • Salt to taste 

For the paste


  • Kashmiri Chillis – 4
  • Guntur Chillis – 4 ( I didn’t use them )
  • Garlic cloves – 5
  • Ginger – 1 inch
  • Coriander seeds – 2 tbsp
  • Pepper corns – 1/2 tsp
  • Fennel Seeds – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek – 6 to 10 seeds
  • Cinnamon Stick – 1 stick
  • Cloves – 5


  1. Marinate the chicken with yogurt, ginger garlic paste , chili powder , turmeric powder , pepper powder , coriander powder , lemon juice and salt . Add some hot water to the tamarind.
  2. Take a pan and add 1 tbsp of ghee on low flame.Add in all the ingredients under the paste label and roast it lightly until they begin to cackle. Add 1/2 cup of water and cook on medium heat until the chillies softens a bit.
  3. Let the mixture cool for a few minutes. In a Grinder add the mixture and tamarind. Grind until it is a smooth paste.
  4. In a wok, add the marinated chicken without ghee and cook until its half done , set aside and in the same wok Add remaining ghee and the grounded masala Cook it until the ghee comes out in the side .Add salt if required
  5. Add the cooked chicken pieces and simmer until it is thick and the chicken is completely coated in thick gravy which takes around 10 minutes ( Add 1/4 cup water if required )
  6. Serve hot with Rice or paratha

Note : You can adjust the thickness of the gravy by adding water or make it dry

I took 30 minutes to make this roast

Happy cooking

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