Chicken ghee roast
2-3
30 minutes
40 minutes
South Indian
Main course
Chicken Ghee Roast is a rich, spicy Mangalorean dish where chicken is slow cooked in aromatic spices and generous ghee, giving it a deep, roasted flavor with a bold, slightly tangy kick.
Ingredients
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Chicken curry cut 400-500g
Curd 1 tbsp/15g
Red chilli powder ½ tsp/2.5g
Ginger garlic paste ½ tsp/2.5g
Lemon juice 1 small
Salt to taste
Turmeric powder ¼ tsp / a pinch
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Byadagi dried chilli 5pc
Cumin seeds ½ tsp/2.5g
Black pepper ½ tsp/2.5g
Garlic clove 4 pc
Coriander seeds 1 tbsp/15g
Fennel seeds ½ tsp/2.5g
Tamarind pulp 1 tbsp/15g
Ghee 1 tbsp/15ml to roast masala
Water 1-2 tbsp for grinding masala
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Ghee 2-3 tbsp/30-45ml
Jaggery 1 tsp/ 5g
1 handful of curry leaves
Water as required for gravy
Salt to taste
Directions
In a bowl, combine all ingredients listed under “to marinate chicken.” Mix well and set aside for marination.
Take a combi pan, add ghee, and slide the pan into Level 1. Move the SmartSwitch to Air Fry mode and select the Sear/Sauté function at HI 5.
Heat the ghee for 1 minute. Then add the ingredients listed under “to make masala paste,” except water and tamarind pulp.
Roast the masala for 5–7 minutes, stirring occasionally. Once done, let it cool completely. Grind into a smooth paste by adding tamarind pulp and water.
In the same combi pan, add ghee, curry leaves, and the marinated chicken. Sear/Sauté for 10 minutes, stirring occasionally to avoid burning.
Add the prepared masala paste, jaggery, and salt. Cook for 5–10 minutes until the masala is well cooked.
Add 200 ml water to the chicken. (Adjust water and salt as needed if you prefer more gravy.)
Move the SmartSwitch to Cooker mode and select the Combi Meal function at 200°C for 10 minutes. Press Start. Once done, serve hot and enjoy.
