Entree: India – Karnataka Coast – ಚಿಕನ್ ಗೀ ರೋಸ್ಟ್ ➤ Chikan Ghee Roast (Spicy coastal Karnataka chicken cooked in clarified butter with a roasted tamarind-spice masala)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), skin on
- 3 tbsp (45 ml) ghee
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 6 cloves garlic, approx. 1.5 oz (45 g), crushed
- 1 tbsp (15 g) fresh ginger, grated or paste
- 8–10 dried red chilies (Byadgi or Kashmiri), approx. 1 oz (28 g), stems removed
- 2 tbsp (12 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1/2 tsp (1 g) fenugreek seeds, toasted
- 1 tsp (2 g) black peppercorns, toasted
- 1 tbsp (9 g) poppy seeds (khus khus), lightly toasted (optional)
- 3 tbsp (20 g) desiccated or fresh grated coconut, toasted
- 1 tbsp (15 ml) tamarind pulp or paste
- 1 tsp (5 g) jaggery or brown sugar
- 1 1/2 tsp (9 g) salt, or to taste
- 1/4 tsp (1 g) turmeric powder
- 10–12 curry leaves, approx. 0.035 oz (1 g)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water (for grinding/adjusting consistency)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), skin on
- 3 tbsp (45 ml) ghee
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 6 cloves garlic, approx. 1.5 oz (45 g), crushed
- 1 tbsp (15 g) fresh ginger, grated or paste
- 8–10 dried red chilies (Byadgi or Kashmiri), approx. 1 oz (28 g), stems removed
- 2 tbsp (12 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1/2 tsp (1 g) fenugreek seeds, toasted
- 1 tsp (2 g) black peppercorns, toasted
- 1 tbsp (9 g) poppy seeds (khus khus), lightly toasted (optional)
- 3 tbsp (20 g) desiccated or fresh grated coconut, toasted
- 1 tbsp (15 ml) tamarind pulp or paste
- 1 tsp (5 g) jaggery or brown sugar
- 1 1/2 tsp (9 g) salt, or to taste
- 1/4 tsp (1 g) turmeric powder
- 10–12 curry leaves, approx. 1 g
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water (for grinding/adjusting consistency)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

1. Prepare the roasted spice mix: in a dry skillet over medium heat toast the dried chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, poppy seeds (if using), and desiccated coconut until fragrant and lightly browned, about 2–3 minutes; remove and let cool.
2. Grind the toasted spices with tamarind pulp, garlic, ginger, jaggery, turmeric, salt, and 1/2 cup (120 ml) water into a smooth paste in a blender, adding a little more water if needed to reach a thick, spreadable consistency.
3. Marinate the chicken: rub the spice-tamarind paste all over the 2 lb (900 g) chicken pieces and refrigerate for at least 2 hours or preferably overnight for best flavor.
4. Cook the base: heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) ghee in a wide heavy skillet over medium heat. Add the sliced onion and curry leaves and sauté until the onion is golden brown, about 8–10 minutes.
5. Add chicken and cook: increase heat to medium-high, add the marinated chicken pieces to the skillet and sear on both sides for 3–4 minutes until browned. Reduce heat to medium-low, cover, and let simmer, stirring occasionally and spooning the onion mixture over the chicken, until the chicken is cooked through, about 20–25 minutes (internal temperature 165°F / 74°C).
6. Finish in ghee: once the chicken is cooked and the oil separates from the masala, stir in the remaining 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) lemon juice; cook uncovered for 2–3 minutes to deepen color and flavor.
7. Serve: garnish with 1/4 cup (15 g) chopped cilantro and additional curry leaves if desired. Serve hot with neer dosa, steamed rice, or plain dosa.