Ghee Roast (Chicken/Paneer)
Prep Time:
2 1/2 hours (including marination).
Cooking Time:
30 minutes
Servings:
4
Calories:
~139 kcal per 100g (A full plate with rice can be higher.)
Diet:
Usually chicken (non-veg). For vegetarians, try Paneer Ghee Roast (paneer cubes in the same masala). For vegans, use jackfruit or potatoes and substitute oil for ghee.
Level:
Medium
Origin/Cuisine:
Kundapur (Mangalore), Coastal Karnataka, India
About the Cuisine
Ghee Roast is a signature dish of South Canara (Kundapur/Mangalore), Karnataka. It was created in 1956 by K. Raghavendra Rao (popularly known as Tejappa Shetty) at Shetty’s Lunch Home. Traditionally made with chicken (“Kori Gassi”), the lean meat is first marinated and then braised with a freshly ground masala of roasted coriander, peppercorns, cinnamon, fenugreek, and red chillies. Finally, the masala is fried in generous ghee, giving a rich, tangy, melt-in-the-mouth dish.
Ingredients
For the Main:
500g chicken (bone-in or boneless) or 400g paneer (cubed)
4 tbsp ghee (clarified butter)
1 sprig curry leaves
1 tbsp lemon juice
Salt to taste
For the Marinade:
1 tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
1 tsp AZUE’s Grandma’s Special Nuska Black Pepper Powder
½ cup thick yogurt (hung curd)
Salt to taste
For the Masala Paste:
8–10 dried red chillies (adjust to taste)
1 tsp AZUE’s Grandma’s Special Nuska Cumin Seeds
1 tsp AZUE’s Grandma’s Special Nuska coriander seeds
½ tsp fennel seeds
4–5 garlic cloves
1-inch piece ginger
3 AZUE’s Grandma’s Special Nuska Cloves
1 small AZUE’s Grandma’s Special Nuska Cinnamon
½ cup water
Preparation
Step 1: Marinate
Mix yogurt, turmeric powder, black pepper powder, and salt in a bowl.
Coat chicken/paneer pieces well and marinate for at least 30 minutes (or overnight for chicken).
Step 2: Make the Masala Paste
In a dry pan, lightly roast red chillies, cumin seeds, coriander seeds, fennel seeds, cloves, and cinnamon until fragrant.
Cool slightly, then blend with garlic, ginger, and water to form a smooth paste.
Step 3: Cook
Heat ghee in a heavy pan, add curry leaves, and sauté briefly.
Add the prepared masala paste, cooking on medium until the ghee begins to separate.
Add marinated chicken/paneer and cook until fully done (chicken ~15–20 mins, paneer ~5–7 mins).
Stir in lemon juice for a final burst of flavour.
Step 4: Garish
Garish the ghee roast with curry leaves
Notes (Variations)
Vegetarian: Use paneer cubes (paneer ghee roast) or roasted vegetables in place of chicken. No change in preparation.
Vegan: Substitute ghee with oil or coconut oil. Use coconut yoghurt in place of dairy yogurt.
Pescatarian: Replace chicken with shrimp; reduce cooking time accordingly.
Grandma's Nuska
Add a pinch of asafetida (hing) and a few curry leaves to the masala while it fries in ghee for an extra depth of flavour. Marinate the chicken overnight in yoghurt, turmeric and salt to make it ultra-tender or marinate the paneer overnight in yoghurt, turmeric and salt to make it ultra-tender
