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Chicken Ghee Roast

A lot has happened since my last post. Packing, moving, unpacking, settling down....Frequent relocations can be such a nightmare. After relocating the fourth time in the last 4 years, I finally had to give an ultimatum to J. No more moves for another 3 years at least. Now all I can do is to keep my
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine South Indian
Servings 7 serving


  • 900 gms Chicken
  • 1 teaspoon Tamarind paste - more
  • 1 teaspoon Ghee butter / Clarified

For the Marination

  • 3/4 cup Curd
  • 1/4 teaspoon Turmeric powder powder
  • 1 - 1/2 tablespoons Kashmiri Chilli powder
  • 3/4 teaspoon Coriander powder powder
  • 1/4 teaspoon Pepper powder powder
  • a few Curry leaves
  • 1 tablespoon Garlic cloves paste
  • to taste Salt
  • half Lime juice lime - of

To be Roasted and Ground

  • 1 tablespoon Ghee butter / Clarified
  • 1 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seed
  • 1/2 teaspoon Fenugreek seeds
  • 7 Cloves
  • 2 Cinnamon " - stick
  • handful Garlic cloves (approx 30-40 cloves) - a
  • 3/4 Ginger " chopped - piece
  • 7 - 10 chillies (adjust to suit your taste) Kashmiri red
  • 2 tablespoons Coriander seeds
  • a few Curry leaves


  • Take a bowl. Add all the ingredients meant for marination into the bowl, along with the chicken pieces. Mix well, making sure that the marinade coats the chicken well. Ideally, let this marinate for a couple of hours. If you don't have much time, let it rest for 30 minutes.
  • Heat ghee in a pan.
  • Tip in all the ingredients meant for roasting.
  • Fry on low heat, till a wonderful aroma wafts and the spices turn a shade darker.
  • Switch off heat and allow to cool.
  • Grind the mixture to a fine paste.
  • Heat ghee in a pan. Add the ground mixture into it and saute for a minute.
  • Add the marinated chicken along with the marinade into it. Mix well.
  • Add the tamarind paste, diluted with 1/2 cup water. Give a nice stir. Cover and cook on low heat, till the chicken is cooked through.
  • Remove the lid and increase the heat. Once you get the desired consistency, switch off heat.
  • Serve hot with Roti, Kerala Porotta, Dosa or Rice.