Chef Nehal Karkera’s Chicken Ghee Roast Brings Fiery Coastal Flavours With A Golden Finish

Few dishes capture the soul of coastal Karnataka quite like a Chicken Ghee Roast. Originally from the Mangalore region, this delicacy is known for its robust, tangy, and spicy notes, with a luxurious ghee-laced finish that makes it utterly irresistible. In this recipe, Chef Nehal Karkera takes the time-honoured classic and keeps its authenticity intact, from the slow-roasted spice blend to the final fragrant drizzle of ghee.

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Pair it with fluffy set dosas or delicate neer dosa, and you have a meal worth lingering over. Rich, aromatic, and deeply satisfying, this Chicken Ghee Roast is a testament to the magic of balanced heat and indulgent fat. Every bite is layered with the complexity of roasted spices, the tang of tamarind, and the melt-in-the-mouth tenderness of chicken.

Recipe Information

Ingredients

500 gm chicken
1/2 tsp turmeric
3 tbsp dahi/yoghurt
2 tsp salt
1 piece of lemon (juice)
For the masala
8 dried Kashmiri chilli
7-8 Guntur chillies (Pandey chilli)
1 tbsp black pepper
1 tbsp coriander seeds
1 tbsp jeera/cumin seeds
5-6 cloves
1/2 tsp methi
10-12 garlic cloves if small (5-6 large ones)
1 small pc ginger
1 quarter of an onion
1 tsp tamarind paste/puree
1/4 cup water (for grinding)
Other ingredients
4-5 tbsp ghee
7-8 curry leaves
Salt to taste
1/2 cup water

Preparation

Step 1

Take all the ingredients for the chicken marination in a bowl, mix well and marinate for 1 hour.

Step 2

Now for the chilli masala, dry roast all the whole spices & chillies till they start to smoke & get aromatic.

Step 3

Transfer this to a bowl and let it cool off, then add the ginger, garlic and onions, add water and tamarind pulp and grind to a smooth paste.

Step 4

Heat ghee in a kadai and fry the curry leaves. Next, add the chilli paste and fry for 3-4 mins on medium-low heat.

Step 5

Add the chicken and fry for 2 mins, now add water, salt and cover and cook for 20-30 mins on medium heat, keep stirring it occasionally.

Step 6

Once the oil separates and the chicken has cooked, finish with 1 tbsp of ghee again (this step is optional)

Step 7

Serve hot with set dosas or Neer dosa

Best enjoyed hot with soft set dosas or feather-light neer dosas, it’s a dish that lingers on the palate long after the last bite. Whether made for a special weekend lunch or to impress guests, this recipe brings the essence of Mangalorean kitchens straight to your table.