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Chicken Ghee Roast

Easy Chicken recipe - Chicken Ghee Roast. Chicken is cooked in spices roasted in ghee resulting in tender, juicy, & flavorsome pieces of chicken.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 172 kcal


  • 500 grams approx. 1.1 lbs boneless chicken breast; cut into bite sized pieces
  • 3-4 tablespoon ghee clarified butter
  • 3 tablespoon Paprika
  • 1.5-2 teaspoon Cayenne Pepper
  • 2 tablespoon Milk Powder dry milk
  • ½ tablespoon ginger-garlic paste
  • ½ teaspoon cumin powder
  • 4-5 methi seeds fenugreek seeds; crushed to powder (optional)
  • ½ teaspoon haldi ground turmeric/turmeric powder
  • 1 teaspoon tamarind paste
  • Salt to taste


  • Heat ghee in a large skillet over medium heat.
  • Add ginger garlic paste and saute until fragrant.
  • Lower the heat to low, add the spice powders - Paprika, Cayenne, crushed methi seeds, cumin powder and haldi. Fry till fragrant.
  • Add the milk powder and mix thoroughly.
  • Increase the heat to medium. Gently add the chicken pieces,tamarind paste. salt and mix well to coat.
  • Cook covered for about 20-25 minutes or until the chicken is well cooked.
  • Once the chicken is cooked well, uncover and fry till all the liquid has dried out.


The original recipe shared by friend uses only Byadagi chillies. I have adapted the recipe to use Paprika(for color) and Cayenne (for heat). If either Byadagi chillies or Paprika-Cayenne combo is not available, you could try the same recipe with Kashmiri chilli powder. Adjust to taste.
Though Chicken Ghee roast has that fiery red color, it is not an extremely spicy dish. But you could always adjust the spiciness to suit your taste.
It is important to lower the heat before you add the spice powders to the Ghee. This is to prevent the spices from burning. If spices burn, the end result would taste bitter.
I use a large skillet to prepare chicken ghee roast. And place the chicken pieces in one layer. This ensures uniform heating and cooking.
We typically like our chicken pieces well cooked and less gravy, I roast the chicken pieces uncovered (until all the liquid has dried out) after it is cooked thoroughly.
When served as a side dish, along with rice and other vegetables (as mentioned above), this would serve around 3-4 people.