How to Make Dry Chicken Ghee Roast at Home the Authentic Way

Dry chicken ghee roast is a fiery, aromatic dish that originated in Mangalore, Karnataka. Known for its bold flavors, this recipe combines juicy chicken pieces with a deeply spiced, slow-roasted masala made in pure ghee. It’s dry, intense, and absolutely irresistible when paired with neer dosa, chapati, or even plain rice.

This isn’t your average chicken fry. What makes dry chicken ghee roast stand out is its thick coating of roasted spices, hint of tanginess from tamarind, and the richness that only ghee can provide. Once you try making it at home, you’ll understand why this dish is a favorite across South Indian households and restaurants.

What Is Chicken Ghee Roast?

Chicken ghee roast is a classic coastal Karnataka dish that uses ghee as the primary fat for cooking. The chicken is marinated, then cooked in a spice mix made from dry-roasted whole spices and ground to a fine paste. The ghee not only enhances the flavor but also gives the dish its distinct deep red hue and aroma.

The “dry” version of this recipe skips gravy and focuses on intense spice coating the meat. It’s a perfect side for flatbreads or rice dishes and is often served as a starter in traditional meals.

Ingredients for Dry Chicken Ghee Roast

For Marinating the Chicken:

• 500 grams boneless or bone-in chicken, cut into medium pieces
• 1/2 teaspoon turmeric powder
• 1 tablespoon curd (yogurt)
• Salt to taste

For Spice Paste:

• 6 to 8 dried red chillies (preferably Byadgi for color)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 2 cloves
• 1 small cinnamon stick
• 4 garlic cloves
• 1 tablespoon tamarind pulp
• Water as needed for grinding

For Roasting:

• 3 tablespoons ghee (use fresh, homemade ghee if possible)
• Curry leaves for tempering
• 1 teaspoon jaggery or sugar (optional, to balance flavors)

Step-by-Step Dry Chicken Ghee Roast Recipe

Step 1: Marinate the chicken
In a bowl, mix chicken pieces with turmeric, salt, and curd. Let it sit for at least 30 minutes. This softens the meat and preps it for the spices.

Step 2: Prepare the spice paste
Heat a dry pan and roast the red chillies, coriander seeds, cumin, fennel, pepper, cloves, and cinnamon for 2 to 3 minutes on low flame. Stir continuously to avoid burning. Once aromatic, remove from heat and let them cool.

Grind these spices along with garlic, tamarind pulp, and a little water into a smooth paste. Keep it aside.

Step 3: Cook the chicken
In a heavy-bottomed pan, heat 1 tablespoon ghee. Add the marinated chicken and cook on medium heat until the chicken is 80% cooked. This helps lock in flavor. Remove the chicken and set aside.

Step 4: Roast the masala
In the same pan, add the remaining ghee. Add a few curry leaves and then the ground masala paste. Cook on low heat for 10 to 12 minutes until the oil separates and the masala turns darker. Stir often to prevent sticking.

Step 5: Add chicken to the masala
Return the partially cooked chicken to the pan. Mix well so that the masala coats every piece evenly. Roast on low heat for another 8 to 10 minutes. Add jaggery at this stage if you like a slight sweetness to cut through the spice.

Cook until the chicken is fully done and the masala becomes thick and dry, clinging to the meat.

Step 6: Serve hot
Garnish with fresh curry leaves or a spoon of hot ghee on top. Serve immediately with neer dosa, paratha, jeera rice, or lemon rice.

Tips for Best Flavor

• Use Byadgi red chillies for rich color without too much heat
• Always roast spices on low heat to release natural oils
• Do not rush the masala roasting – low and slow brings out the depth of flavor
• Add jaggery or sugar only if you prefer a subtle sweet balance
• Use fresh ghee for an authentic aroma and rich mouthfeel

Serving Suggestions

• Pair it with neer dosa or akki rotti for a traditional Mangalorean meal
• Serve with curd rice to tone down the spice
• Use as a starter for a festive or weekend spread
• Makes a great lunchbox item with soft chapatis or rotis

FAQs

Can I make this dish with ghee and oil mixed?
Yes, but pure ghee gives the most authentic flavor. You can use 2 tablespoons ghee and 1 tablespoon oil to manage richness if needed.

Is this dish very spicy?
It can be, depending on the chillies used. Use Kashmiri chillies or deseed your red chillies to reduce heat.

Can I use chicken with bones?
Absolutely. Bone-in chicken adds more flavor, but increase cooking time slightly for even doneness.

How long can I store this dish?
Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of ghee before serving.

Can I make this ahead of time?
Yes. In fact, the flavors deepen after a few hours. Just store it properly and reheat before serving.

Final Thoughts

Dry chicken ghee roast is more than just a spicy chicken fry. It’s a dish built on layers of roasted spice, balanced tanginess, and the unmistakable richness of ghee. It’s bold, satisfying, and worth every minute spent in your kitchen. Once you master this homemade version, you won’t go back to the restaurant-style versions. Try it once and it might become your new weekend favorite. Let me know if you’d like a prawn or paneer ghee roast variation next.