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Mangalore / coastal Karnataka (Kundapur) / South India · Indian

Mangalorean Chicken Ghee Roast (Kori Ghee Roast)

Coastal Karnataka's fiery, glossy showstopper: chicken marinated in yogurt, then cooked down in a ground paste of roasted Byadgi chilies and spices with generous ghee until it clings, deep red and tangy-hot. Bold, aromatic, and famous for a reason.

By Table & Traditions Editors

Published July 10, 2026

Deep glossy red Mangalorean chicken ghee roast, bone-in pieces coated in a thick clinging masala with curry leaves and ghee sheen, in a cast-iron pan.

Ghee roast hails from the coastal Karnataka belt around Mangalore and Kundapur, where it began as a chicken preparation and became a regional icon. Defined by Byadgi chilies (deep red, mild), a generous amount of ghee, and a tangy hit from tamarind, it sits at the heart of Mangalorean and Tuluva cooking.

Yield
Serves 4
Prep
25 min (plus marination)
Cook
35 min
Total
1 hr (plus 1 hr marinate)
Difficulty
Intermediate

Mangalorean chicken ghee roast — kori ghee roast — is one of coastal Karnataka’s great showstoppers: chicken cooked down in a freshly ground paste of roasted Byadgi chilies and spices with a generous amount of ghee, until the masala clings to every piece, deep red, glossy, and tangy-hot. It comes from the Mangalore–Kundapur belt and has become a regional icon for good reason.

The Byadgi chili and the tang

Two things give ghee roast its character. The Byadgi chili colours it a vivid, glowing red with mild heat (Kashmiri chilies are the closest substitute). And tamarind, ground into the masala, brings the tangy edge that lifts the richness — without it, ghee roast loses its soul. A little jaggery at the end rounds the chili and sourness.

Freshly roasted masala, generous ghee

As with Chettinad cooking, the spices are dry-roasted and ground fresh, not shaken from a jar. Then comes the defining step: frying that paste in plenty of ghee, patiently, until it darkens and the ghee separates. The name is a promise — this is not the dish to skimp on ghee, which carries the spice and gives the glossy “roast” finish.

Cook it down to cling

Ghee roast is semi-dry, not a gravy. The chicken (pre-cooked in its yogurt marinade) is tossed in the masala and reduced until it coats each piece and glistens. Serve it with the classic partner, neer dosa, whose soft plainness is the perfect foil.

For more coastal South Indian cooking, see Kerala fish curry, or browse the full recipe collection.

Ingredients

Serves
4

For the marinade

  • 700 g bone-in chicken, cut into pieces
  • 1/2 cup yogurt
  • 1/2 tsp turmeric, salt

For the ghee roast masala (roast & grind)

  • 10–12 Byadgi dried red chilies Byadgi gives the signature deep red colour and mild heat; add a couple of hotter chilies if you want more bite.
  • 1 tbsp coriander seeds
  • 1 tsp each cumin and fennel seeds
  • 1/2 tsp fenugreek and black peppercorns
  • 6 cloves garlic
  • 1 tbsp tamarind paste The tangy note that defines ghee roast — don't skip it.

For cooking

  • 1/2 cup ghee Yes, this much — 'ghee roast' is generous with it; that richness is the point.
  • 1 sprig curry leaves
  • a little jaggery, salt

Method

Tap a step’s number to check it off as you go.

  1. Marinate the chicken in yogurt, turmeric, and salt for at least an hour.

    Why: The yogurt marinade tenderises the chicken and seasons it through before it meets the intense masala.

  2. Dry-roast the chilies and whole spices until fragrant, then grind with the garlic and tamarind into a smooth paste.

    Why: Roasting and freshly grinding the masala is essential — it's what gives ghee roast its deep, complex flavour and glossy red colour.

  3. Cook the marinated chicken (in its marinade) until nearly done and the liquid mostly dries up.

    Why: Pre-cooking the chicken in its marinade builds a flavour base and removes excess moisture so the masala can cling later.

  4. In a generous amount of ghee, fry the curry leaves, then the ground masala, stirring, until it darkens and the ghee separates.

    Why: Frying the paste in plenty of ghee on medium heat is the heart of the dish — it cooks out the rawness and creates the rich, glossy 'roast.' This takes patience and stirring.

  5. Add the chicken and toss to coat, cooking until the masala clings tightly and glistens. Balance with a little jaggery and salt.

    Why: Reducing until the masala coats each piece (semi-dry, not gravy) is what makes it a 'roast'; jaggery rounds the chili and tamarind.

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Variations

  • Paneer / mushroom ghee roast

    Use paneer or mushrooms in place of chicken for a vegetarian ghee roast with the same masala.

  • Prawn ghee roast

    Coastal Karnataka also loves prawn ghee roast — use prawns and reduce the cooking time sharply.

  • Less ghee

    You can cut the ghee somewhat, but a generous amount is what defines the dish — don't reduce it too far.

Serving & Storage

Serve with neer dosa (the classic pairing), kori rotti, set dosa, or plain rice. The richness wants a plain, soft starch alongside.

Pairs with: Neer dosa, Kori rotti, Set dosa, Steamed rice.

Storage: Keeps 3 days refrigerated and deepens overnight; the ghee firms when cold, so reheat gently to bring it back to glossy.

Nutrition

Per serving (1 serving)

Calories
480
Protein
30 g
Carbs
10 g
Fat
36 g
Fiber
3 g
Sugar
3 g
Sodium
620 mg

Notable micronutrients: Niacin, Vitamin B6, Iron

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What are Byadgi chilies and can I substitute them?

Byadgi chilies, grown in Karnataka, give a deep red colour with mild heat — perfect for the vivid, not-too-fiery ghee roast. Kashmiri chilies are the closest substitute. Add a couple of hotter chilies if you want more heat.

Why so much ghee?

It's called ghee roast for a reason — the generous ghee is what carries the spices, gives the glossy finish, and defines the dish's richness. You can trim it a little, but don't cut it drastically or it stops being ghee roast.

What do I serve with chicken ghee roast?

Neer dosa is the classic Mangalorean partner — its soft, plain texture balances the rich, spicy roast. Kori rotti (crisp rice wafers), set dosa, or plain rice also work.

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