This chicken dish which originated from Mangalore from a small town called Kundapur near it, may be heavy on calories but tastes amazing and is recommended more for lunch.

Chick Ghee Roast Dry Recipe Card

This is a spicy, tangy chicken dish with a flavour of ghee.

Total Time :
30 min
Preparation Time :
10 min
Cooking Time :
20 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • 400 gms chopped chicken
  • 1/2 cup curd
  • 1/2 tsp red chilli powder
  • 1/8 tsp haldi
  • 1/2 tsp garlic and ginger paste
  • 1/2 tbsp coriander powder
  • 1/4 tsp pepper powder
  • 1 tbsp lime juice
  • Salt as per taste
  • 1/2 tsp fennel seeds
  • 1/4 tsp peppercorns
  • 4 fenugreek seeds
  • 1/2 inch cinnamon stick
  • 1/4 tsp cumin seeds
  • 2 cloves
  • 7 garlic cloves
  • 1/2 inch grated ginger
  • 1 tbsp coriander seeds
  • 2 red whole chillies
  • 3 tbsp ghee and A sprig of curry leaves
  • 1 tbsp tamarind pulp


Step 1
Marinate the chicken pieces in a mix of curd, garlic and ginger paste, pepper powder, coriander powder, red chilli, haldi, salt and lime juice. Set aside for an hour or two.
Step 2
Heat a pan with 1 tbsp ghee and add in the garlic cloves, cumin seeds, fennel seeds, fenugreek seeds, peppercorn, the cloves, grated ginger, red chilli, coriander seeds and cinnamon.
Step 3
Fry the ingredients for a minute or two and then add in the tamarind and 1/4th cup of water along with it.
Step 4
Let it boil for few minutes til the masalas become soft and then let the mixture cool down to make a paste.
Step 5
In another heavy bottomed pan, heat 1/2 tsp ghee and add the marinated chicken with the complete marinade. Cover and cook.
Step 6
Now take another pan or the one which had the tamarind pulp by transferring that into a bowl, and heat the remaining ghee.
Step 7
Add the curry leaves and the tamarind solution with some salt and fry the masala completely. Do keep adding water to blend the spices well. The masala is done when you see the ghee floating.
Step 8
Fold in the masala into the the chicken and fry for 5-10 minutes and then add the jaggery and check the salt.
Step 9
The chicken should be done by now with the masala well coated all over the pieces.
Step 10
Serve hot with steamed rice, or neer dosa.