Mangalorean Chicken Ghee Roast – Spicy Coastal Karnataka Chicken

 Mangalorean Chicken Ghee Roast – Spicy Coastal Karnataka Chicken

Mangalorean Chicken Ghee Roast is a popular coastal Karnataka dish known for its rich roasted spices, tangy flavor and generous use of ghee. Chicken is marinated, cooked until tender and then coated in a deep red, aromatic masala.

The combination of roasted chilies, spices, tamarind and ghee gives this dish its distinctive Mangalorean flavor.

Ingredients

For the Chicken

- 500 g chicken, preferably bone-in pieces

- ½ cup thick yogurt

- ½ teaspoon turmeric powder

- 1 tablespoon lemon juice

- Salt to taste

For the Masala

- 8–10 dried red chilies

- 1 teaspoon coriander seeds

- ½ teaspoon cumin seeds

- ½ teaspoon fennel seeds

- ¼ teaspoon fenugreek seeds

- 4–5 black peppercorns

- 4 cloves

- 1 small cinnamon stick

- 5–6 garlic cloves

- 1 tablespoon tamarind pulp

For Cooking

- 3–4 tablespoons ghee

- 1 small onion, finely sliced

- Salt, as needed

- A little water, if required

- Fresh coriander leaves, for garnish

Method

1. Marinate the Chicken

Add chicken to a bowl.

Mix in yogurt, turmeric powder, lemon juice and salt.

Coat the chicken well and let it marinate for at least 30 minutes. For better flavor, you can refrigerate it for 2–3 hours.

2. Prepare the Masala

Dry-roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, peppercorns, cloves and cinnamon over low heat.

Roast until fragrant, taking care not to burn the spices.

Allow them to cool.

Grind the roasted spices with garlic and tamarind pulp, adding a little water to make a thick, smooth paste.

3. Cook the Chicken

Heat 1 tablespoon of ghee in a heavy pan.

Add the marinated chicken and cook over medium heat until the chicken is almost completely cooked.

Remove the chicken and keep it aside.

4. Cook the Masala

In the same pan, add the remaining ghee.

Add the sliced onion and sauté until lightly golden.

Add the prepared masala paste.

Cook on low heat for several minutes until the raw smell disappears and the masala becomes glossy.

5. Combine Everything

Add the cooked chicken to the masala.

Mix thoroughly so every piece is coated.

Cook on low heat for another 8–10 minutes.

If the masala becomes too thick, add a small splash of water.

6. Finish the Dish

Cook until the masala becomes thick and clings to the chicken.

Taste and adjust the salt.

Add a little extra ghee if desired.

Garnish with fresh coriander leaves and serve hot.

Serving Suggestions

Mangalorean Chicken Ghee Roast tastes delicious with:

- Neer dosa

- Appam

- Malabar-style parotta

- Steamed rice

- Plain dosa

- Roti

Tips for Perfect Chicken Ghee Roast

- Roast the spices on low heat to prevent them from burning.

- Use good-quality ghee for the best flavor.

- Marinating the chicken for a few hours makes it more flavorful.

- Keep the masala thick rather than making it too watery.

- Adjust the dried chilies according to your preferred level of spice.

- Cook the final masala on low heat so the ghee and spices develop a rich aroma.

Final Thoughts

Mangalorean Chicken Ghee Roast is a rich and aromatic coastal Karnataka dish that is perfect for a special lunch or dinner. The roasted spice masala, tangy tamarind and fragrant ghee come together to create an incredibly flavorful chicken dish.

Serve it hot with neer dosa or rice for a delicious Mangalorean-style meal.