Chicken Ghee Roast

Chicken Ghee Roast with Madras Curry Powder and South Indian Meat Masala

Serves 4 | Prep 20 minutes | Cook 35–40 minutes

Ingredients

• 1 kg bone-in chicken pieces (thighs/drumsticks work best), skin removed

• 4 tbsp ghee (clarified butter)

• 2 tbsp oil (neutral, e.g. rice bran or canola)

• 2 large onions, finely sliced

• 2 tbsp ginger–garlic paste

• 2 fresh green chillies, slit (optional, adjust to heat preference)

• 1 large tomato, chopped

• 2 tsp Madras Curry Powder (Curries And Varuvals)

• 1½–2 tsp South Indian Meat Masala (Curries And Varuvals)

• 1 tsp Kashmiri chilli powder (for colour; optional)

• ½ tsp turmeric powder

• 1 tsp tamarind paste (or 1 tbsp freshly squeezed lime for tang)

• 200 ml water or as needed

• Salt to taste

• Fresh coriander, chopped, for garnish

For the masala tempering

• 1 tsp mustard seeds

• 1 tsp fennel seeds (saunf)

• 6–8 curry leaves

Method

1. Prepare chicken: Pat the chicken pieces dry and season lightly with salt and ¼ tsp turmeric. Set aside.

2. Fry onions: Heat 2 tbsp ghee + 2 tbsp oil in a heavy-bottomed pan over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and caramelised (about 15–18 minutes). Remove half the onions and set aside — these will be used later to build texture and aroma.

3. Temper and aromatics: In the same pan, add the mustard seeds. When they pop, add fennel seeds and curry leaves. Sauté for 30 seconds. Add ginger–garlic paste and slit green chillies; sauté until raw aroma cooks out (about 2 minutes).

4. Build the sauce: Add chopped tomato and cook until it breaks down. Stir in Madras Curry Powder, South Indian Meat Masala, Kashmiri chilli powder (if using) and remaining turmeric. Cook the spice mix for 2–3 minutes on medium-low so the raw flavours mellow and the spices bloom in the ghee.

5. Brown the chicken: Increase heat to medium-high. Add chicken pieces, searing on all sides for colour (3–4 minutes). Return the reserved caramelised onions to the pan and mix through.

6. Simmer: Add tamarind paste and 200 ml water (add more if you prefer a looser gravy). Stir, bring to a gentle boil, then reduce heat, cover and simmer for 20–25 minutes, or until chicken is cooked through and tender. Stir occasionally and check for salt and spice balance.

7. Finish in ghee: Uncover, increase heat to reduce the sauce slightly until it reaches your preferred consistency. Add remaining 2 tbsp ghee and simmer for another 2 minutes so the ghee emulsifies into the gravy, giving a glossy, rich finish. Taste and adjust salt, acidity and heat.

8. Garnish and serve: Sprinkle chopped coriander and a few extra curry leaves if desired. Serve hot with steamed rice, ghee rice, neer dosa, appam or crusty bread.

Notes and variations

• Use boneless chicken for quicker cooking; reduce simmer time to 10–12 minutes.

• For extra smokiness, char-brown onions or lightly char the chicken over high heat briefly before simmering.

• To make it South Indian-style dry ghee roast: reduce added water to 50–75 ml and simmer until the gravy is mostly reduced and clings to the chicken, stirring often to prevent sticking. The final dish should be richly coated and slightly caramelised.

• Adjust South Indian Meat Masala amount for deeper meat spice character; reduce if you prefer the Madras Curry Powder to dominate.

• For a vegetarian version, substitute cauliflower florets, button mushrooms or paneer; adjust cooking time accordingly.

Storage

• Refrigerate leftover curry in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or a small knob of ghee to revive the sauce.

Curries And Varuvals note

• Our Madras Curry Powder brings warm, balanced heat and depth; the South Indian Meat Masala adds robust, aromatic complexity — together they give this ghee roast a layered, authentic South Indian profile without additives. Store blends in a cool, dry place for best flavour.