Kundapur Chicken Ghee Roast is a beloved dish from the coastal town of Kundapur, near Mangalore in Karnataka. Known for its intense flavor, deep red hue, and unmistakable ghee aroma, this dry chicken preparation is one of the most iconic dishes from the South Canara cuisine. Traditionally served with soft neer dosas or fluffy boiled rice, it’s a dish that celebrates spice, technique, and indulgence. While there are slight variations from household to household, the base always centers around a robust red chili masala and generous amounts of ghee, which gives it that signature taste.
This version of the dish is made the way I’ve enjoyed it over the years, and learning to cook over time. Every step is focused on building layers of flavor, from boiling the chicken with turmeric to making a rich masala paste with roasted spices and slow-cooked garlic. While the original dish was born in a lunch home in Kundapur called Shetty Lunch Home, this one is adapted for the modern kitchen without losing authenticity.
Why Is Chicken Ghee Roast So Popular in Mangalore?
This dish is deeply rooted in the Bunt community and Udupi-style culinary traditions, where ghee plays a central role in both vegetarian and non-vegetarian cooking. Kundapur Chicken Ghee Roast rose to fame from a small eatery in Kundapur called Shetty Lunch Home and soon spread across Mangalore and coastal Karnataka. It stands out because it’s not a curry; it’s dry, fiery, and rich, perfect with soft dosas or even as a side with drinks.
Frequently Asked Questions
Is Chicken Ghee Roast a Dry or Gravy Dish?
It’s a dry preparation. The masala is thick and clings to the chicken, not watery or saucy. This makes it ideal to pair with soft dosas or as a starter.
What Makes the Chicken Ghee Roast Red in Color?
The bright red hue comes from the use of Byadgi red chilies, which give color without overwhelming heat. You can add Guntur chilies if you prefer more spice.
Why Is Ghee Used Instead of Oil?
Ghee adds richness and aroma. It helps mellow out the heat from the chilies and gives the masala a glossy, almost caramelized finish.
Can I Make Chicken Ghee Roast Ahead of Time?
Absolutely. It tastes even better the next day as the masala infuses the chicken further. Store in the fridge for up to 3 days.
Ingredients with Purpose
Chicken Thighs
Boneless thighs stay tender and juicy after cooking. Their richness pairs perfectly with the deep masala. You can also use small pieces of bone-in chicken
Turmeric and Salt for Boiling
Turmeric removes raw smells and adds an earthy flavor. Salt ensures the chicken is seasoned from the start.
Byadgi and Guntur Chilies
Byadgi gives that trademark red color while Guntur brings the heat. Adjust based on your spice tolerance.
Coriander, Cumin, Fennel, Fenugreek, and Peppercorns
This blend is the heart of the masala – smoky, slightly sweet, and spicy. Roasting the spices intensifies their flavor.
Garlic and Tamarind
Garlic adds sharpness and tamarind gives a sour kick, balancing the richness of ghee.
Cashews
Soaked cashews give the masala body and help it stick to the chicken without needing coconut.
Ghee
The star of the dish. Used in stages, it enhances flavor, ensures the masala does not burn, and gives the final dish a luxurious texture.
How to Make Kundapur Chicken Ghee Roast
Boil the Chicken
In a deep pot, combine the chicken with turmeric, salt, and water. Simmer until 95% cooked. Set aside ½ cup of stock for later use.
Prepare the Masala Paste
Dry roast the chilies, coriander, cumin, fennel, pepper, and fenugreek over low heat. Remove the chilies first to avoid burning, and soak them in warm water. Once everything is roasted and cooled, blend with garlic, tamarind, and soaked cashews into a thick paste using minimal water.
Cook the Ghee Roast
In a heavy-bottomed pan, heat 3 tablespoons of ghee. Add the masala paste and sauté well. Keep stirring to avoid burning. Slowly add more ghee as the masala cooks. You’ll know it’s ready when it darkens, becomes glossy, and ghee starts to separate.
Add the Chicken
Mix the nearly cooked chicken into the masala. Add a little of the reserved stock if needed, one tbsp at a time to help incorporate everything. It should not become a gravy, the water should evaporate fairly quickly. Keep the heat on medium and stir continuously until the masala sticks to the chicken and everything sizzles and reduces beautifully.
Serving Suggestions
Serve this hot with soft neer dosas, normal dosas, or even plain rice. If you have leftovers, it makes an incredible filling for wraps or rolls for a fusion kick
Kundapur Chicken Ghee Roast is not just a dish. It’s a memory for many from Mangalore and South Canara, a celebration of spice and indulgence. Whether you’re discovering it for the first time or trying to recreate something you’ve tasted in coastal Karnataka, this recipe is designed to stay true to the soul of the original while making it practical for the home cook. It’s bold, beautiful, and packed with flavor.
More Mangalorean Recipes to Try
If you love the bold flavors of Kundapur Chicken Ghee Roast, here are a few other Mangalorean favorites worth trying:
- Kori Gassi (Mangalorean Chicken Curry) – A coconut-based chicken curry from the same region, traditionally served with kori rotti
- Prawn Ghee Roast – A seafood twist on the classic, with the same fiery masala and luscious ghee finish
- Chicken Sukka – A dry stir-fried chicken dish with coconut, ideal for rice or chapati
- Mangalore Buns – A mildly sweet, soft banana puri that’s perfect for breakfast or as a snack
Kundapur Chicken Ghee Roast
Course: Main, AppetizersCuisine: South Indian, Indian Coastal, Indian, MangaloreanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA traditional South Indian dry-style chicken dish made with ghee, fiery red chilies, and aromatic spices. This restaurant-style Chicken Ghee Roast is a must-try from coastal Karnataka, perfect with neer dosa or parathas.
Ingredients
- To Boil the Chicken:
900g boneless chicken thighs (cut into medium pieces)
1 tsp turmeric powder
Salt to taste
Water (to boil the chicken)
- For the Masala Paste:
24 Byadgi red chilies (or 20 Byadgi + 4 Guntur for more heat)
5 tsp coriander seeds
3 tsp cumin seeds
1.5 tsp black peppercorns
1 tsp fenugreek seeds
1 tsp fennel seeds
16 garlic cloves
1 lemon-sized tamarind (soaked in warm water)
20 cashew nuts (soaked in warm water for 10 minutes)
- To Finish:
12–13 tbsp ghee (yes, it’s meant to be rich!)
Salt to taste
Directions
- Boil the Chicken
- In a pot, add chicken, turmeric, salt, and water just enough to cover the pieces.
- Boil until the chicken is 95% cooked. Reserve half a cup of the stock and set aside.
- Prepare the Masala Paste
- In a dry pan on low heat, roast the red chilies, coriander seeds, cumin, black pepper, fenugreek, and fennel until aromatic.
- Remove red chilies before the rest and soak them in warm water to soften.
- Once the spices are lightly roasted and aromatic, take them off the heat and let them cool completely.
- In a mixer grinder, blend the roasted spices, soaked chilies (without water), soaked tamarind, garlic, and soaked cashews (without water) with a bit of chili water. Blend to a smooth, thick paste.
- Cook the Ghee Roast
- In a large, heavy-bottomed pan on medium heat, add 3 tbsp of ghee.
- Add the ground masala and sauté well, stirring constantly to avoid burning.
- Add the ghee gradually while stirring, using all 12–13 tablespoons over time.
- Continue frying the masala until:
- The color deepens to a dark red
- Ghee starts to separate at the edges
- Masala becomes thick, clumpy, and glossy
- Add the Chicken
- Add the nearly-cooked chicken to the masala and mix well.
- Add 1–2 tbsp of the reserved chicken stock, if needed, to help bind – but don’t make it a gravy. The stock should evaporate quickly.
- Stir continuously until the chicken is well-coated and the masala clings tightly to the meat.
- Cook for an additional 5-8 minutes, until everything is well incorporated and sizzling.
Notes
- Byadgi chilies are used for their vibrant red color and mild heat. Add a few Guntur chilies for extra spice.
- The generous amount of ghee is traditional and lends the dish its signature richness, it can be reduced slightly, but flavor may be impacted.
- This dish is dry and intense, make sure the masala is well-cooked and the ghee fully separates before adding chicken.
- Make ahead and refrigerate; it tastes even better the next day as the flavors deepen.
- Serve with hot dosas, preferably neer dosa.
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