Chicken Ghee Roast Recipe hits you with spicy, tangy, smoky flavors wrapped in rich, nutty ghee, and it tastes like the best coastal restaurant-style chicken on your plate. It suits spice lovers, weekend family meals, or anyone who wants a bold Indian chicken dish in about 1 hour (including marination time if you move fast). I cooked a version of this on a tiny apartment stove years ago, and my neighbors still talk about the smell.
Why Make This Chicken Ghee Roast Recipe at Home
Homemade chicken ghee roast gives you full control over heat, tang, and richness, so you can tweak it for kids or spice maniacs. You also skip food coloring and mystery oils, and you use real ghee, fresh spices, and good chicken.
You save money, fill the kitchen with ridiculous aromas, and end up with a restaurant-style dish that tastes even better the next day. I also love that this recipe uses pantry spices and basic equipment, so you do not need a fancy setup.
“This Chicken Ghee Roast Recipe tastes like a coastal restaurant special, with deep spice flavor, glossy ghee coating, and clean ingredients that make you want seconds and thirds. ★★★★★”
Ingredients You Need
Chicken
- 750 g bone-in chicken, cut into medium pieces
- Use skinless thighs and drumsticks for the juiciest result.
- You can use boneless thigh pieces, but reduce cooking time slightly.
For the first marinade
- 1 teaspoon salt
- 1 tablespoon thick plain yogurt or curd
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
Mix these and coat the chicken so the meat absorbs flavor and stays juicy.
Whole spices for roasting
- 8 to 10 dried red chilies
- Use a mix of Kashmiri chilies for color and regular hot chilies for heat.
- If you use only hot chilies, reduce the number to keep it balanced.
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4 to 5 cloves
- 4 to 5 fenugreek seeds
- 1 inch cinnamon stick
- 3 to 4 garlic cloves
- 1 small piece tamarind (about 1 tablespoon when soaked and squeezed)
You can use store bought ghee roast masala as a shortcut, but fresh roasted spices give deeper flavor.
Ground spices and flavor boosters
- 1 teaspoon jaggery or brown sugar
- 1 teaspoon salt, or to taste
- 1 to 2 tablespoons water to grind the masala
Jaggery balances the heat and tang, so keep at least a small amount.
Ghee and aromatics
- 4 to 5 tablespoons ghee
- Use a good quality cow ghee; I like Amul or homemade ghee for a nutty aroma.
- 10 to 12 curry leaves
- 1 small onion, very finely sliced (optional, for a slightly thicker masala)
Equipment
- Heavy bottomed pan or cast iron skillet
- Small pan for dry roasting spices
- Mixer grinder or blender
- Tongs or spatula
- Bowl for marinating chicken
Tips & Mistakes
- Toast whole spices on low heat until fragrant, not dark, to avoid bitterness.
- Soak tamarind in warm water and strain it, so the masala turns smooth and tangy without fibers.
- Marinate the chicken for at least 20 to 30 minutes; longer marination gives better flavor.
- Do not crowd the pan; cook chicken in batches if needed so it browns instead of steaming.
- Keep heat on medium when you cook in ghee so the ghee does not burn or smoke.
- Taste the masala before adding to chicken and adjust salt, jaggery, and tamarind to your liking.
- Add curry leaves near the end to keep their aroma bright and fresh.
- Do not rush the final roasting step; slow roasting in ghee gives the signature glossy coating.
How to Make Chicken Ghee Roast Recipe
Step 1: Marinate the chicken
Add chicken pieces to a bowl. Sprinkle salt, turmeric, yogurt, and lemon juice. Mix well so every piece gets coated, then cover and rest in the fridge for at least 20 to 30 minutes.
You can marinate for up to 4 hours if you plan ahead. Bring the chicken back to room temperature for 10 to 15 minutes before cooking.
Step 2: Roast the whole spices
Heat a small pan on low heat. Add dried red chilies, cumin seeds, coriander seeds, peppercorns, cloves, fenugreek seeds, and cinnamon. Roast while you stir until the spices smell fragrant and the chilies deepen in color.
Turn off the heat and let the spices cool. Do not let them turn dark brown, or the masala will taste harsh.
Step 3: Grind the masala
Add the cooled roasted spices to a mixer jar. Add garlic cloves, soaked tamarind, jaggery, and a splash of water. Grind to a smooth, thick paste, scraping the sides as needed.
Add more water in teaspoons if the mixer struggles, but keep the paste thick. Taste and adjust tamarind or jaggery to balance heat and tang.
Step 4: Sear the marinated chicken
Heat 2 tablespoons ghee in a heavy pan on medium heat. Add the marinated chicken pieces in a single layer. Sear on each side until the outside turns opaque and lightly golden.
You do not need to cook the chicken fully at this stage. Remove the seared chicken to a plate and keep it aside.
Step 5: Cook the masala
In the same pan, add 1 to 2 more tablespoons ghee. Add sliced onion if you use it and sauté until it turns soft and light golden. Add the ground masala paste and stir well.
Cook the masala on medium heat while you stir often. The paste will thicken and darken slightly, and ghee will start to separate at the edges of the pan.
Step 6: Combine chicken and masala
Add the seared chicken pieces back into the pan with the masala. Coat each piece thoroughly with the paste. Add a small splash of water if the mixture feels too thick and starts to stick.
Cover and cook on low to medium heat for about 15 to 20 minutes. Stir every few minutes so the masala does not catch at the bottom.
Step 7: Roast in ghee to finish
Once the chicken cooks through and turns tender, remove the lid. Add the remaining ghee and curry leaves. Stir and roast the chicken on medium heat.
Let the masala thicken and cling to the chicken, with a shiny coating of ghee. Taste and adjust salt or a pinch more jaggery if you want a sweeter balance. Turn off the heat when the chicken looks glossy and the ghee lightly pools at the edges.
Variations I've Tried
I swap chicken for boneless thigh pieces and cook it slightly shorter for a quicker weeknight version. I also tried a lighter version with half ghee and half neutral oil, which still tasted rich but felt a bit easier on the stomach.
Sometimes I add a spoon of coconut milk near the end for a softer, creamier finish that kids like. I also tried a dry version with less water and extra roasting time, which works great as a starter or party snack.
How to Serve Chicken Ghee Roast Recipe
Serve chicken ghee roast hot with neer dosa, plain dosa, idli, or soft chapati for a classic combo. It also pairs beautifully with steamed rice and a simple cucumber raita to cool the heat. I like to add onion slices, lemon wedges, and fresh coriander on the side for crunch and freshness.
You can also serve it as a starter with toothpicks or skewers at family gatherings. Just keep a bowl of yogurt or a mild salad nearby for anyone who feels the spice.
How to store
- Cool the chicken ghee roast to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze portions in freezer safe containers or bags for up to 2 months, and label with the date.
- Reheat in a pan on low heat with a small spoon of water or ghee until it heats through and the masala loosens.
- You can also reheat in the microwave in short bursts, stirring between each burst so the masala heats evenly and does not dry out.
Chicken Ghee Roast Recipe
Ingredients
Instructions
- Add the chicken pieces to a bowl. Add 1 teaspoon salt, yogurt, lemon juice, and turmeric powder. Mix well so every piece is coated, cover, and marinate in the fridge for at least 20–30 minutes.
- Heat a small pan over low heat. Add the dried red chilies, cumin seeds, coriander seeds, black peppercorns, cloves, fenugreek seeds, and cinnamon stick. Dry roast on low, stirring, until fragrant and the chilies deepen in color without turning dark. Let cool.
- Add the cooled roasted spices to a mixer jar. Add garlic cloves, tamarind pulp, jaggery, 1 teaspoon salt, and 1–2 tablespoons water. Grind to a smooth, thick paste, adding only a little extra water if needed to help it blend.
- Heat 2 tablespoons ghee in a heavy-bottomed pan over medium heat. Add the marinated chicken pieces in a single layer and sear on each side until lightly golden and opaque on the outside. Do not cook through. Remove the chicken to a plate and set aside.
- In the same pan, add 1–2 more tablespoons ghee. Add the finely sliced onion if using and sauté until soft and light golden. Add the ground masala paste and cook on medium heat, stirring often, until it thickens slightly and ghee starts to separate at the edges.
- Return the seared chicken pieces to the pan. Toss to coat well in the masala. Add a small splash of water if the mixture is too thick and starts sticking. Cover and cook on low to medium heat for 15–20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Remove the lid. Add the remaining ghee and curry leaves. Roast the chicken and masala together on medium heat, stirring, until the masala is thick, clings to the chicken, and looks glossy with a light pool of ghee at the edges. Taste and adjust salt or jaggery if needed, then turn off the heat and serve hot.
Notes
Approximate per serving (4 servings): 420–470 calories; fat 31–35 g; saturated fat 15–18 g; carbohydrates 8–10 g; fiber 2 g; sugars 4–5 g; protein 28–32 g; sodium ~900 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.