Chicken ghee roast has a spicy flavour where chicken is cooked and later roasted in ghee that is in a new style. This roasted chicken is tender, flavourful and super delicious and goes well with plain rice, rasam, roti or as a side dish. The step-by-step procedure with a detailed video recipe.
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The dry chicken ghee roast is a simple and quick recipe bachelor or anyone can make this dish easily. There is no sauce or gravy but delicious and aromatic masala coated in chicken gives a spicy and tasty flavour. I have used chicken curry pieces you can use whole chicken roast, chicken thigh or leg pieces or prefer boneless as your choice.
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This is my favourite recipe served with steamed rice and rasam the best combinations you will surely enjoy this combination of serving. Feel free to comment on how this combo would you like. Roasted chicken is similar to Mangalore chicken ghee roast.
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Tips for a perfect chicken ghee roast:
- Mix chicken, turmeric and salt and rinse under water this helps to remove the bad smell in the chicken.
- Can prefer chicken thigh or leg pieces or whole chicken roast.
- Use fresh homemade garam masala powder for a super tasty chicken.
- Cover and marinate for at least 10 minutes.
- Marinate overnight for better results.
- Evaporate chicken by cooking on a medium to high flame.
- Can add curry leaves or black pepper for a nice flavour.
- Roast the chicken until all the moisture dries up.
- If you want a little bit of masala in chicken then do not dry it completely.
- Serve with plain rice, rasam, sambar, biryani or as any side dish.
- You may also serve it with roti, chapati or paratha.
Chicken ghee roast recipe video:
Chicken ghee roast recipe card:
Chicken ghee roast has a spicy flavour where chicken is cooked and later roasted in ghee that is in a new style. This roasted chicken is tender, flavourful and super delicious and goes well with plain rice, rasam, roti or as a side dish.
- Chicken pieces – 250 g
- Salt – 1/4 teaspoon
- Garam masala powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Ghee – 1 tablespoon
- Lemon juice – 1/2 teaspoon
- Water – 1/2 glass
- Ghee – 2 tablespoons
- Red chilli powder – 1 teaspoon
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Take 250 g of chicken pieces in a bowl.
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Add 1/4 teaspoon of salt and 1 teaspoon of garam masala powder.
-
Add 1 teaspoon of red chilli powder and 1 tablespoon of ghee.
-
Add 1/2 teaspoon of lemon juice and mix well.
-
Mix until the masala is coated with the chicken pieces.
-
Cover and marinate for at least 10 minutes.
-
Add marinated chicken pieces to a pan.
-
Pour 1/2 glass of water and mix well.
-
Cook until the chicken becomes soft.
-
Pinch a piece of chicken and check whether it is cooked or not.
-
Evaporate it by cooking on a medium to high flame.
-
Heat a pan over medium flame and add 2 tablespoons of ghee.
-
Add 1 teaspoon of red chilli powder and mix well.
-
Add boiled chicken and mix well.
-
Stir continuously in order to avoid burning.
-
Roast the chicken until all the moisture dries up.
-
If you want a little bit of masala in chicken then do not dry it completely.
-
When the masala gets roasted then switch off the fire.
-
Ghee-roasted chicken is ready to serve.
-
Serve with plain rice, rasam, sambar, roti, veg curry, biryani or as any side dish.
- Mix chicken, turmeric and salt and rinse under water this helps to remove the bad smell in the chicken.
- Can prefer chicken thigh or leg pieces or whole chicken roast.
- Use fresh homemade garam masala powder for a super tasty chicken.
- Cover and marinate for at least 10 minutes.
- Marinate overnight for better results.
- Evaporate chicken by cooking on a medium to high flame.
- Can add curry leaves or black pepper for a nice flavour.
- Roast the chicken until all the moisture dries up.
- If you want a little bit of masala in chicken then do not dry it completely.
- Serve with plain rice, rasam, sambar, biryani or as any side dish.
- You may also serve it with roti, chapati or paratha.
Step-by-step procedure for chicken ghee roast:
Marinating chicken:
Take 250 g of chicken pieces in a bowl.
Add 1/4 teaspoon of salt and 1 teaspoon of garam masala powder.
I have used homemade fresh garam masala powder.
Mix chicken, turmeric and salt and rinse it under water this helps to remove the bad smell in the chicken.
Add 1 teaspoon of red chilli powder and 1 tablespoon of ghee.
Add 1/2 teaspoon of lemon juice and mix well.
Mix until the masala is coated with the chicken pieces.
Cover and marinate for at least 10 minutes.
Marinate overnight for better results.
Boiling chicken:
Add marinated chicken pieces to a pan.
Pour 1/2 glass of water and mix well.
Cook until the chicken becomes soft.
Pinch a piece of chicken and check whether it is cooked or not.
Evaporate it by cooking on a medium to high flame.
Roasting chicken:
Heat a pan over medium flame and add 2 tablespoons of ghee.
Add 1 teaspoon of red chilli powder and mix well.
Can add curry leaves or black pepper for a nice flavour.
Add boiled chicken and mix well.
Stir continuously in order to avoid burning.
Do not break the pieces carefully mix well.
Roast the chicken until all the moisture dries up.
If you want a little bit of masala in chicken then do not dry it completely.
When the masala gets roasted then switch off the fire.
Ghee-roasted chicken is ready to serve.
Serve with plain rice, rasam, sambar, veg curry, biryani or as any side dish.
You may also serve it with roti, chapati or paratha.
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