Ghee Roast Chicken

Ghee Roast Chicken is a fiery, aromatic dry-fry dish originating from the coastal city of Mangaluru (Mangalore) in Karnataka, India. A signature of the region’s distinctive Mangalurean Catholic and Konkani cuisine, it is defined by its deep red color and intense heat, achieved through a unique spice blend. The dish’s name comes from its primary cooking medium: ghee (clarified butter), which is used generously to roast the chicken and bloom the masala.

The defining characteristic of a great Ghee Roast Chicken lies in its masala. Unlike other Indian roasts, the spice paste typically features a high proportion of dried Byadgi or Guntur red chillies, which provide both color and heat, balanced with tamarind for sourness, jaggery for a hint of sweetness, and whole spices like peppercorns and cumin. The chicken is marinated in this paste and then slow-roasted in ghee until the masala caramelizes, clinging to each piece in a semi-dry, almost sticky coating. The final dish should be intensely flavorful, with the ghee’s nuttiness tempering the chillies’ fire.

Regional variations exist, with some cooks adding a splash of coconut milk or grated coconut to the masala for a milder, richer version. In Mangaluru itself, Shetty Lunch Home is a celebrated venue for this dish. As noted by food traveler Mark Wiens, the version there is a must-try, exemplifying the perfect balance of spice and ghee-laden richness that makes this dish a beloved staple of the region’s coastal cuisine.