chicken ghee roast recipe – learn to make the best delicious chicken ghee roast. This chicken ghee roast recipe yields chunks that are soft, juicy, flavorful, delicious, spicy and hot. It pairs well with plain rice and tomato rasam or any vegetable side dish.
Chicken is cooked till tender with all the masala and then ghee roasted with curry leaves and pepper powder. Curry leaves and pepper lend a great flavour to the chicken.
This chicken ghee roast can be a good stand by to those who prepare in large quantity and refrigerate. Chicken can be cooked first with marination ingredients and then refrigerated. Whenever needed the next few days, it can be roasted in just 5 minutes.
To make chicken ghee roast, left over good chicken curry can also be used. That’s how i end up making this most times.Just follow the step by step photos from step 2. Any curry that has been prepared with yogurt or tomatoes or lemon juice goes well to make this yummy chicken ghee roast.
for more chicken recipes, check
kodi vepudu
pepper chicken
garlic chicken
chickenmajestic
how to make chicken ghee roast
1. You can skip this step if you are using any left over curry to make the ghee roast. or Marinate chicken with crushed onions, ginger garlic paste,salt, turmeric, red chili powder, lemon juice, garam masala, pudina or coriander leaves and ghee. Cook on a low flame till the meat is tender and soft.If there is surplus moisture left after cooking chicken, evaporate it by cooking on a medium high flame.
2. Add ghee to a pan, Fry curry leaves and garlic. set aside few curry leaves for garnish.
3. Add cooked chicken and fry till the masala dries up.
4. Sprinkle pepper powder and salt if needed to adjust.
5. Fry for about one to two minutes till you get a nice aroma of pepper, ghee and curry leaves. Garnish chicken ghee roast with curry leaves that were set aside.
Related Recipes
chicken ghee roast recipe | ghee roast chicken recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 tbsp ghee
- 3 sprigs curry leaves , fresh
- 2 cloves garlic chopped
- ½ tbsp pepper , coarsely crushed . (adjust)
To Marinate and cook or use any left over curry
- ½ kg chicken , tender, bone-in or boneless
- 1 ½ tbsp lemon juice
- 1 tbsp mint leaves , pudina or chopped coriander
- ¼ tsp turmeric or as needed
- 1 ½ tsp Garam masala powder
- 1 ½ tsp red chili powder (adjust to suit your taste)
- 3 onions , large, (coarsely crushed or pulsed in mixer)
- 1 tbsp ginger garlic paste
- 1 tbsp ghee
- Salt as needed
Instructions
- Wash chicken and drain off the water completely.
- To a cooking pot, add it along with the ingredients mentioned under to marinate.
- Mix everything well and cook on a low flame till the chickn is tender and cooked completely.
- If you find moisture in the pot, Cook on a slightly high flame and evaporate it.
- Set this aside for about 30 to 45 minutes.
- Heat a pan with ghee, Add chopped curry leaves and garlic. Fry until the curry leaves turn crisp. You can set aside few leaves for garnish.
- To the pan, add and begin to roast.
- When the masala gets roasted well, sprinkle pepper powder and salt if needed.
- Fry till you get a nice an aroma of pepper chicken ghee roast. Switch off the flame.
- Garnish with curry leaves.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Swasti, I am so glad I tried this. It’s so easy and super delicious.. I’ve got some left over Biryani, cant wait to dive in at eat with the yummy ghee roast. Thank you so much for being so detailed with all your recipes, its really helpful as I am not a very confident cook.
I had the same too much moisture issue, specially cause I cooked it in an instapot with all the moisture trapped. But did just what you suggested, cooked in a kadai till all the moisture evaporated and then slight roasted it too.
Thanks again , look forward to trying more of your recipes
Hi Sahana,
That’s great to hear!
Thanks for leaving a comment!
🙂
This was really good! I used chicken with bones and it was super flavourful! Thank you so much for this recipe :))
Thank you Val.
This recipe was just amazing. I followed your recipe and made it from scratch. I also added Kashmiri chillies when cooking the chicken
Thank you! Glad it turned out good.
Hello mam I tried almost all chicken recipe brother like so much I’m so happy with your recipe and I want you to make more chicken recipe plz share recipe of dragon chicken
Hi Vishwa Vijeth,
Thank you so much for trying the recipes. Sure I can share dragon chicken recipe.
Great recipe.. came out very well..
Had to reduce the spices a bit though for our taste.
But came out very well on the first attempt.
Hi Swasti. I tried out this recipe. It came out really well. My kid of 3 yrs just loved this chicken ghee roast.
Hi Asha
So glad to know you liked it. It’s a favorite with my kids too.
🙂
Thanks for the feedback
Thank you for clarifying my doubts, Swasthi 🙂 I was covering and cooking the chicken, which was leading to too much water. I’ve checked out the other 2 recipes suggested by you and I intend to try them next. I hope the chicken will remain as tender when I cook it in an open pan! I hope to try out with drumsticks next time 🙂 really appreciate your patience and support.Warm regards
welcome Shamni
Hi Swasthi,
I love you recipes. You are perhaps the rare few Indian food blogger who goes into detail of how to tenderise chicken. In addition to the query on how many cups of onion paste/ leftover curry paste, I also need clarity on cooking method. Do you cover the chicken or cook it open pan? Mine was swimming in water released by the ground onion paste…
I love the taste of ghee roast chicken. But I think am going wrong somewhere.
Look forward to hearing from you,
Regards
Hi shamni,
Thanks for the appreciation. The chicken release lot of moisture and then we need to evaporate it too. It almost looks like a gravy curry. For the exact pics, you can also refer this chicken fry. Then you will have to evaporate the gravy on a medium to high flame to make it a roast. But believe me this is one of those best tasting roast. If using chicken with bones, then it tastes even more good since it is cooked for long time, the juices from the bones come to the gravy and then when evaporated they taste damn good. Sorry for the late reply. Hope these help
Swasthi,
I love trying out your recipes. But I went a bit wrong here as I used very large onions. It would help to know how many cups of chopped onion are required for this…
Hi Shamni,
It needs about 1 heaped cup onions cubed, then crushed. You can also check steps 1 to 6 in this chicken fry biryani recipe. This may help you to fix. This chicken ghee roast and the mentioned biryani are made on same lines. Hope this helps
Thanks! I tried it again today, but I saw your comment later…and I’ve got I more doubt that I posted just now. Will check out the other recipe too.
qué interesante y qué rico, bsts
That sounds really interesting, delicious roast & tempting pics!
Ghee chicken roast, cant ask more..Droolworthy dish.
Flavorful chicken roast. will try sometime
Chicken roast looks so tempting..nice clicks too.<br />Have a wonderful weekend ahead dear 🙂
This is an interesting way to serve leftover curry chicken! It sounds delicious 🙂
Delicious and inviting..
chicken recipes are so mouthwatering in ur space.i love this .super super.
healthy and hot chicken fry.great…..nice blog vth tasty recipes..<br />BTW visit my space if gets sum time n check out my new facebook page dear..<br />Maha
shhh..super.
Such a lovely and simple idea..will try soon
Luvly clicks!!!soo tempting….looks adorable..