Mangalorean Ghee Roast

As the name suggests, chicken ghee roast is a popular Mangalorean recipe made in traditional aromatic spices with oodles of ghee. Also known as Kundarpur chicken, a small town where this dish originated from.


  • For the masala – 8 Red Chillies
  • 1 Teaspoon Black Peppercorns
  • 1 Teaspoon Jeera
  • 2 Teaspoon Coriander Seeds
  • 2 Teaspoon Methi Seeds
  • 3 Garlic Cloves (chopped)
  • 1 Inch Ginger (chopped)
  • 1 Cup Water
  • 500 Gram Chicken (with bones)
  • 4 Tablespoon Ghee
  • 1 Teaspoon Turmeric Powder
  • 70 Gram Onions (cut in slices)
  • 8-10 Curry Leaves (if fresh then better)
  • 2 Teaspoons Sugar or Jaggary
  • 2 Tablespoon Lemon Juice
  • 3 Tablespoon Curd


Prep: 10 minutes
Cooking: 35 minutes

  1. Marinate the chicken with turmeric, curd and salt. 
  2. Dry roast the spices in a pan. Add the garlic, ginger and water and grind it in a paste (I like to keep my masala in the refrigerator for a couple of hours). 
  3. In a deep pan add ghee, put onions and fry it till its golden brown.
  4. Add the grounded masala and stir until it leaves oil.
  5. Add chicken with the marinade and turn up the heat. Coat the chicken pieces properly with the masala and cook for 8 – 9 minutes. 
  6. Season to taste. Lower the heat and cover and cook for 15 minutes.
  7. Once the chicken is cooked and the gravy has thickened, add jaggery, curry leaves and lemon juice.
  8. Serve hot with neer dosa or rice.



Serve hot with Neer Dosa or Rice.