Chicken Ghee Roast

Among all the kebabs we cook and enjoy, Mutton Ghee Roast has always held a special place in my heart. Recently, I tried a chicken version of it—and to my surprise, it turned out absolutely delicious. The best part? It’s quick and easy to put together. If you’re ever looking for a dish that’s bursting with flavor but doesn’t take hours in the kitchen, this recipe is a lifesaver.

The spice mix for Ghee Roast is a real lifesaver—it stays fresh for up to two months in an airtight container. I usually make extra whenever I prepare the dish, and it always comes in handy for those impromptu cravings. The beauty of Ghee Roast is its versatility: whether with mutton or chicken, the flavors come together beautifully.

Traditionally, it shines as a side dish or appetizer, but for me, nothing beats enjoying it alongside simple daal chawal. And if you leave it a little saucy instead of drying it out completely, it pairs wonderfully with soft phulkas too.

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Chicken Ghee Roast

Spicy Chicken dry dish.

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 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

Cuisine Indian, Mughlai, Pakistani Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 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

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Instructions

1. An aromatic and flavorful dry Chicken dish that makes your taste buds dance.

   
2. 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.

   
3. 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.

   
4. Grind to a fine powder.

   
5. Add oil to a pan and add Ginger Garlic paste. Saute for a minute till the raw smell goes away.

   
6. 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.

   
7. In another pan, add Ghee. Once it's warm, add curry leaves and let them splutter.

   
8. Add chopped onions and saute till the onions turn transparent.

   
9. Add the boiled chicken to the onions and cook till the chicken comes to a boil.

   
10. Add 2 tbsp of spice powder to it.

    
11. Keep cooking on medium heat till the water dries up a little.

    
12. Add green chilies and cook on low flame till it reaches the desired consistency.

    
13. Serve hot/warm.

    
14. This goes best as a side dish with Daal Chawal. Enjoy!!!