Kundapur Chicken Ghee Roast

Kundapur Chicken Ghee Roast

Kundapur Chicken Ghee Roast is a classic South Indian chicken dish and its origin is traced to Kundapur which lies on the coastal lines of Karnataka. The star of this spicy dish is ghee, also known as clarified butter.

Kundapur Chicken ghee roast is a dry dish flavored by the ghee as the chicken and the spices are roasted in ghee. Hence it is a rich dish of Mangalore and served in special occassions with neer dosa. This is one of the popular dishes that features in any of the restaurant menus of South Indian Cuisine.



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Prep time
Cook time
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Recipe type: Non-Veg
Cuisine: South Indian
Serves: 3 people
  • Main ingredients :
  • 3 chicken thighs or breasts skinless (with or without bone)
  • 2.5 tbsp ghee
  • To marinade:
  • ½ cup thick curd or hung curd
  • ½ tsp turmeric powder
  • 1 tsp kashmiri mirch powder
  • ½ tsp cayenne
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • For Chicken masala
  • 8-10 dry red chillies
  • 2.5 tsp coriander seeds
  • 2.5 tsp cumin seeds
  • 7-8 black peppercorns
  • ½ tsp fennel seeds
  • 3-4 fenugreek seeds
  • 1 inch cinnamon stick
  • 4 cloves
  • ½ tbsp tamarind paste
  • 1 tbsp grated coconut
  • Other ingredients :
  • ½ cup finely chopped onions
  • 2 garlic cloves smashed, peeled and finely chopped or grated
  • 5-7 fresh curry leaves
  1. Wash the chicken with water. Pat it dry and cut it into medium size cubes. Marinade it with yogurt, turmeric powder, kashmiri chilly powder, cayenne, ginger garlic paste and salt. Refrigerate it for atleast 2-3 hours.
  2. Prepare the chicken masala. Dry roast the red chillies. Keep it separate.
  3. Add a teaspoon of ghee in the same pan. Saute coriander seeds, cumin seeds, cinnamon, cloves, black peppercorns, fenugreek seeds and fennel seeds at low heat till it gives out a light aroma of the spices.
  4. Grind the roasted red chillies first. Then add the roasted spices and grind it coarsely. Add tamarind paste, coconut and grind it into a smooth paste with little water. The chicken masala paste is ready to use.
  5. Heat 2 tablespoon of ghee in a deep bottomed pan. Add chopped onions and garlic. Saute at low medium heat till the onions turn soft, translucent and light brown.
  6. Add curry leaves and saute for 2-3 minutes on medium heat till the leaves wilt. Add the chicken and saute at medium heat for 5 minutes. Cover and cook the chicken for 15-20 minutes till the chicken is cooked.
  7. Remove the cover. Add the chicken masala paste and salt as needed. Stir, mix and cook till the chicken is coated well with the masala.
  8. Turn off the flame, transfer the chicken onto a serving bowl. Serve it with chappati or neer dosa.




  1. Beautiful blog..I am glad that you finally started your blog.This dish looks so yumm.I am gonna give a try soon..

  2. Thanks Sai Priya? I had promised myself if I completed 100 recipes and posted them in other websites, I shall start my own blog and so I did ?

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