Tuesday, 29 April 2014

Its been a little while that I posted a chicken recipe, as I wanted to post more vegetarian recipes for a break. Chicken ghee roast is a perfect combo for the Neer Dosa.The name says it all, its fully made with roasting all the masalas in the ghee, now you can imagine what taste it could be. Its a a flavorful chicken recipe made with good amount of ghee and spices. Another important factor is,this is one among the tasty mangalore recipes. Most of the mangalore recipes are common in kerala too.

Its always very difficult to find chicken variety dishes especially when you are in a hurry to prepare something to surprise your guests. If you are too much cautious about the calories you could substitute ghee with the normal oil however, the taste makes a huge difference. I bet you gonna fall addict with these ghee toasted chicken as this has unique cooking method and tamarind in it. Yes, even i wasn’t sure on the taste before making it,as it had tamarind as one of a ingredient lol,but it was incredible. Here comes the making :)


  • Chicken- 1 Lb
  • Ghee- 1/2 Cup
  • Tomato-1 Sliced
  • Curry Leaves- few
  • Curd- 2 Tspn
  • Turmeric Powder- 1/4 Tspn
  • Ginger garlic paste- 1 Tspn
  • Salt- To Taste.
To Roast and Grind as Paste:

  • Dry Red Chilies- 7 Nos
  • Pepper Seeds- 1 1/2 Tspn
  • Star Anise-1
  • Cloves-2
  • Fenugreek seeds- 1/4 Tspn
  • Cumin Seeds- 1/2 Tspn
  • Coriander Seeds- 1 1/2 Tspn
  • Dry Coconut flakes- 1/2 Tspn
  • Tamarind Paste- 1 Tspn


  • Marinate the chicken pieces with turmeric powder,curd and ginger garlic paste and keep in refrigerator for at least 2 hours.
  • In a pan, add the marinated chicken and cook it covered until the chicken is cooked completely. After its cooked keep it separate and do not throw the stock(the water released by chicken while cooking) as well.
  • In a pan,pour 2 Tspn of ghee and roast all the ingredients under to roast and grind except coconut and tamarind paste.
  • In a blender,add all the roasted spices and add the coconut and tamarind paste with 1 tspn water and grind as a fine paste.
  • In a pan,pour remaining ghee and add the curry leaves and add the tomatoes and sauté well.
  • Now add the grounded paste and salt and saute well until the masala smell goes from it. Add little by little the chicken stocks at regular intervals( total of 1/4 cup of stock).
  • After all the masala smell goes from it, add the cooked chicken pieces to it and give a sitr.
  • Garnish with more fresh curry leaves and serve hot.


"While cooking the chicken separately there is no need to add water,as the chicken releases lot of water from it.

Save only 1/4 cup of stock to use while cooking the masala.

Adjust the red chilies as per your spice level."

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