Chicken Ghee Roast Recipe



Ready In:

45 minutes




  • 2 tbsp clarified butter (ghee)
  • Few Curry leaves
  • Salt to taste
  • 1 tbsp Jaggery  
  • Chopped coriander leaves

Chicken Marinade

  • ½ kg tender chicken
  • ½ tsp Turmeric
  • 1 tsp Ginger garlic paste
  • 1 1/2 tbsp Lemon juice
  • ½ tbsp crushed pepper
  • 3 tbsp Yogurt
  • 1tsp red chilli powder
  • 1tsp coriander powder

Dry Roast Spices

  • 4 cloves (laung)
  • ½ tsp cumin
  • ½ tsp whole peppercorn
  • 1 tbsp Fenugreek seeds (methi dana)
  • 3/4 tsp Fennel seeds (soump)
  • 1 1/2 tbsp, Coriander seeds (dhaniya)
  • 7 Red chillies
  • 10 garlic cloves
  • 1 1/2 tbsp tamarind pulp

Step by Step Instructions

  • Thoroughly clean and rinse the chicken underwater.

  • Take chicken in a bowl and marinate it with ginger garlic paste, turmeric, coriander powder, chili powder, crushed pepper, lemon juice, yogurt, and salt. Let the chicken marinade rest for an hour.

  • In a pan add cinnamon, cloves, cumin, fenugreek seeds, fennel seeds, Coriander seeds, and red chilies dry roast them and remove from the heat, let spices cool down, add the garlic, tamarind pulp with some water in a mixer to make the spice paste.

  • Pre-heat the saucepan, add ghee and when the ghee is hot add curry leaves and marinade chicken cook until chicken is tender  

  • Add the spice paste and mix well and let it cook until the ghee separates and floats.

  • Finally, add the jaggery to the gravy and cook for a few minutes

  • Turn off the flame and garnish with the Chopped Coriander or curry leaves.

  • Serve hot with the dosa, rice and Indian bread