Chicken/ Prawns/Paneer Ghee Roast

Ghee Roast as a dish was introduced to me in 2009 when my elder sister got married into a Mangalorean family. The richness of ghee and sheer variety of spices brings out a unique texture that is utterly delicious.


  • 1 Kg Chicken/Prawns/Paneer (Cottage Cheese)
  • 80g or 1 Packet Chakrika Easy Cook Masala or SRR Chicken Ghee Roast Masala
  • 6 tablespoons of ghee
  • Milk powder (optional)
  • 1-2 cups of water


Prep: 10 minutes
Cooking: 20 minutes

  1. Defrost the desired meat or paneer at least 5 hours before the preparation.
  2. In a pan, heat 3 tablespoons of ghee. Sauté the desired meat/paneer (need not marinate) for about 10 minutes. Remove it from the pan and keep it aside.
  3. Make a thick paste of the packet masala by adding water to it (avoid lumps). Add it to the same ghee pan. Mix well for 5 minutes after which the ghee will slowly start to separate.
  4. Now add the sautéed chicken/prawns/paneer to the masala and cook well.
  5. Add 3 more tablespoons of ghee after you add chicken/prawns/paneer. Mix well.
  6. To curb the spice content of the masala, you can add 2-3 teaspoons of milk powder (optional).
  7. Serve with Paav, Sada Dosa, Chapati or Neer Dosa.