Among the many kebabs and roasts we prepare and enjoy, Mutton Ghee Roast has always held a special place in my kitchen. Recently, I experimented with a chicken variation, and to my delight, it proved to be exceptionally flavorful.
What makes this version particularly appealing is its simplicity. Despite delivering the bold, signature taste that ghee roast is known for, it comes together relatively quickly and without elaborate preparation. For those moments when you crave something deeply satisfying yet manageable on a busy day, this chicken ghee roast is truly a dependable choice.
The ghee roast spice blend is a true pantry essential, keeping well for up to two months when stored in an airtight container. I often prepare a larger batch whenever I make the dish, and it has proven invaluable for those spontaneous cravings.
One of the greatest strengths of ghee roast lies in its versatility. Whether paired with mutton or chicken, the masala adapts beautifully, delivering the same signature depth, warmth, and richness in every preparation.
Traditionally, ghee roast is served as a side dish or appetizer, where its bold flavors can take center stage. Personally, however, I find it especially satisfying alongside simple dal chawal, where the richness of the roast complements the comforting simplicity of the meal.
If you prefer to leave the preparation slightly saucy rather than cooking it down completely dry, it also pairs beautifully with soft phulkas, making it a versatile addition to both everyday meals and special spreads.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 Lbs Chicken [with bones] Cut to small to medium size pieces. Wash, Clean and pat dry
- 1 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- 2 No. cloves
- 1-2 No. Cinnamon stick medium to small size
- 4-5 No. Guntur chilies round and small dry red chilies
- 4-5 No. Dry red chilies
- 1/2 tsp whole black pepper
- 1/2 tsp Turmeric Powder
- 3 tbsp Ginger garlic paste
- Salt According to your taste
- 2 No. Onions chopped
- 6-7 No. Green chilies slit and sliced
- 1/4 cup curry leaves
- 2 tbsp olive oil
- 4 tbsp Ghee
Ingredients
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- An aromatic and flavorful dry Chicken dish that makes your taste buds dance.
- The masala can be pre-made and stored in an air-tight container in a cool and dry place. It can be used for up to 2 months.
- Dry Roast the Cumin seeds, Fennel seeds, Coriander seeds, cloves, cinnamon, Guntur chilies, dry red chilies, whole black pepper. Keep roasting on low heat till you can smell the roasted spices. Turn the heat off and cool down.
- Grind to a fine powder.
- Add oil to a pan and add Ginger Garlic paste. Saute for a minute till the raw smell goes away.
- Add Chicken to the pan and add salt and turmeric powder and mix well. Add 1/2 a cup of water and cook for 10 minutes.
- In another pan, add Ghee. Once it's warm, add curry leaves and let them splutter.
- Add chopped onions and saute till the onions turn transparent.
- Add the boiled chicken to the onions and cook till the chicken comes to a boil.
- Add 2 tbsp of spice powder to it.
- Keep cooking on medium heat till the water dries up a little.
- Add green chilies and cook on low flame till it reaches the desired consistency.
- Serve hot/warm.
- This goes best as a side dish with Daal Chawal. Enjoy!!!
