Amazing Chicken Ghee Roast with 6 Spices

If you’re anything like me, you want big, bold flavor without spending half your evening hovering over the stove. That’s why I’m thrilled to share my absolute favorite weeknight powerhouse: the Chicken Ghee Roast with Spiced Masala. I’m Anna, and as a passionate food lover, my mission is simple—to bring you incredibly flavorful chicken recipes that make everyday cooking easier and way more joyful. My experience has taught me that balancing aromatic spices with tangy tamarind is the secret sauce, and this recipe nails that perfect harmony right out of the gate!

Why You Will Love This Chicken Ghee Roast with Spiced Masala

This isn’t just another chicken dish; it’s a flavor explosion that punches way above its weight class, especially when you’re busy. Roasting those whole spices first is the magic step that unlocks an incredible depth you usually only find in slow-cooked meals. It’s honestly perfect for getting a gourmet feel on a Tuesday night, but it’s certainly impressive enough for company!

Quick Prep Meets Deep Flavor

The hands-on work here is surprisingly fast. Once you toast those spices, the blender does the heavy lifting. We’re talking about getting a richly flavored masala coating onto the chicken in just minutes. The searing step builds that lovely crust, and then it’s just a quick simmer—hands-off time while you set the table!

Trusted Flavor Profile

What really sets this Chicken Ghee Roast apart is the balance. You get the earthy warmth from the cumin and coriander, a lovely slow burn from the chilies, and then that bright, tangy lift from the tamarind paste. It hits all those savory, sweet, and sour notes simultaneously. Trust me, once you taste that sauce thickened with separated ghee, you’ll be hooked.

Essential Equipment for Your Chicken Ghee Roast with Spiced Masala

You don’t need a massive kitchen setup for this. Having the right tools just makes the process smoother, especially when dealing with spices. We need a few key pieces to get that perfect roast texture and smooth masala. Don’t overthink it—just grab these items and let’s get started!

Basic Cooking Gear

• A dry, heavy-bottomed skillet for toasting spices.
• A reliable blender or food processor for your masala paste.
• A large pan or skillet suitable for searing the chicken in batches.
• Tongs or a slotted spoon to manage the chicken during searing.
• A reliable meat thermometer to check that safe internal temperature.

Gathering Ingredients for Chicken Ghee Roast with Spiced Masala

The real secret to this incredible Chicken Ghee Roast is using fresh, high-quality whole spices. Don’t be tempted to swap these out for powders—the toasting process changes everything! I’m listing out exactly what you need for about 4 servings. Make sure your chicken thighs are cut into nice, large chunks so they hold up well during the searing and simmering steps.

Ingredient	Quantity	Notes
Dried Kashmiri Red Chilies	10	For color and mild heat.
Dried Red Chilies (Medium/Mild)	8	Adjust based on your preferred spice level.
Coriander Seeds	1 tablespoon	Whole seeds only!
Cumin Seeds	1 teaspoon	Whole seeds.
Black Peppercorns	1 teaspoon	Whole.
Fenugreek Seeds	¼ teaspoon	Use sparingly; they are strong.
Garlic Cloves	6	Keep unpeeled for roasting.
Tamarind Paste	1 teaspoon	For that essential tang.
Water	3 tablespoons	For blending the masala.
Boneless Chicken Thighs	2 pounds	Cut into large chunks.
Ghee	6 tablespoons	The star fat for roasting!
Salt	1 teaspoon	We’ll adjust later, but this is the starting point.
Sugar	1 teaspoon	Balances the tang and heat.
Fresh Curry Leaves	8 leaves	A final burst of freshness.

The Spice Foundation

This is where the flavor starts, so pay attention here! We need ten Kashmiri chilies for their gorgeous red color, plus eight medium heat chilies—if you’re sensitive to spice, use fewer of the hotter ones. The coriander, cumin, peppercorns, and tiny bit of fenugreek must be toasted whole. Quality matters here; stale spices will taste dusty, not fragrant, so make sure yours are fresh!

Main Components and Flavor Boosters

For the protein, I insist on boneless chicken thighs. They stay tender and juicy even when you sear them hard, which is essential for this roast. We use a good amount of ghee—six tablespoons total—because the fat carries all that incredible roasted spice flavor. Don’t forget the garlic; we roast it briefly to sweeten it up before it hits the blender with the tamarind paste. That tamarind is what gives our Spiced Masala its signature zip!

Serving Accompaniments

When this Chicken Ghee Roast is done, the sauce is rich and intense! You absolutely need something soft to soak up all that amazing ghee and masala. Steamed rice is classic, but honestly, warm, fluffy flatbreads like naan or roti are my favorite way to scoop up every last bit.

Step-by-Step Preparation of Chicken Ghee Roast with Spiced Masala

Okay, here is where the magic happens! Trust me, taking the time to properly toast the spices and then letting the chicken soak up that masala makes all the difference in this dish. Follow these steps closely, especially regarding cooling times and temperatures, and you’ll have the best roast ever!

Creating the Aromatic Masala Paste

First things first: we build the flavor foundation. Get your dry skillet hot over medium heat. Toast the coriander, cumin, peppercorns, and fenugreek seeds until you can really smell them—that’s usually about 2 to 3 minutes. Don’t let them burn! Take them out right away. Next, toss in both types of dried chilies for about 2 more minutes. Again, watch them closely! Once everything is fragrant and toasted, you have to let it cool completely. This is super important; blending hot spices can make them taste bitter, so be patient here.

While that cools, we quickly roast the garlic for just a minute in the same pan. Once all your toasted spices and the roasted garlic are cool, toss them into your blender. Add the tamarind paste and 3 tablespoons of water, and blend until you have a really smooth, thick masala paste. It should look gorgeous and smell incredible!

Marinating the Chicken

Now we get the chicken ready for its flavor bath. Take about 3 tablespoons of that fresh masala paste you just made and transfer it to a bowl with your 2 pounds of chicken chunks. Toss everything really well to make sure every piece is coated. Cover that bowl up—I usually use plastic wrap—and stick it in the fridge. You need to let this marinate for a minimum of 2 hours, but honestly, if you can leave it overnight, the flavor penetration is unbelievable. That slow soak is key for a deep Indian Chicken flavor.

Searing the Chicken

Before we cook, pull that marinated chicken out of the fridge and let it sit on the counter for about 30 minutes to come up closer to room temperature. This helps it sear evenly instead of steaming! Heat 3 tablespoons of ghee in a large pan over medium heat. When that ghee is shimmering, add the chicken in batches. Do not crowd the pan, or the chicken will steam! Sear each batch for about 3 to 4 minutes on each side until you get a nice light brown crust. Remove the seared chicken and set it aside.

Developing the Roast Flavor

In the same pan, add the remaining 3 tablespoons of ghee. Then, scrape in all that leftover masala paste that didn’t go on the chicken. This is the crucial roasting step! Cook this paste over medium heat for about 6 to 8 minutes. You need to stir it often, and you’ll know it’s ready when the paste thickens up and you start seeing the ghee separate and pool around the edges. That means the raw flavor is cooked out!

Finishing the Chicken Ghee Roast with Spiced Masala

Time to bring it all home! Return the seared chicken to the pan with the thickened masala. Sprinkle in your 1 teaspoon of salt and 1 teaspoon of sugar—the sugar really helps balance the tamarind. Stir everything until the chicken is totally coated. Cover the pan, reduce the heat slightly, and let it simmer gently for about 5 minutes. You must use a thermometer here; the chicken must reach an internal temperature of 165°F (74°C) for safety. Right at the very end, stir in those 8 fresh curry leaves and cook for just one more minute until they crackle slightly. Serve immediately!

Tips for Perfecting Your Chicken Ghee Roast with Spiced Masala

Even with a great recipe, a couple of small slip-ups can change the final outcome! I’ve learned these tricks over making this Spiced Masala dozens of times, especially when I’m rushing to get dinner on the table after a long day. These two points are non-negotiable if you want that clean, vibrant flavor we are aiming for.

Cooling Spices for Maximum Aroma

Seriously, don’t skip the cooling step after you toast your whole spices and chilies. If you throw hot spices into the blender, the steam that releases actually cooks them slightly and dulls the bright, nutty aroma we worked so hard to release during the dry roast. I usually spread them out on a small plate and let them sit for at least 10 minutes. This ensures the final masala paste is clean, fragrant, and never bitter—it’s a small wait for a huge flavor payoff!

Achieving the Right Sear

When you sear the chicken in ghee, you need high heat and space. If you try to cram all 2 pounds of chicken into the pan at once, the temperature drops instantly. Instead of getting that beautiful, caramelized crust that locks in the flavor, the chicken just sits there and steams in its own juices. Work in two or three batches, letting the ghee get hot again between rounds. That initial browning is what makes this Chicken Ghee Roast so satisfying!

Storing and Reheating Your Leftover Chicken Ghee Roast with Spiced Masala

This Chicken Ghee Roast is actually even better the next day! The flavors have more time to settle into the chicken. Storing it properly keeps the texture great for enjoying later in the week. Don’t worry about making a huge batch because leftovers are delicious! You can find more great recipe ideas like this on my Pinterest page.

Action	Instructions
Storage	Transfer cooled leftovers to an airtight container. Store in the refrigerator for up to 3 days.
Reheating (Stovetop)	Place the roast in a pan over medium-low heat. Add a splash of water or broth to prevent drying, cover, and heat until steaming hot throughout (about 8-10 minutes).
Reheating (Microwave)	Use short bursts (1 minute at a time), stirring in between, until heated through completely.

Frequently Asked Questions About Chicken Ghee Roast with Spiced Masala

I get asked these questions all the time when people first try to make this recipe. It’s all about making small tweaks to fit your kitchen and your taste buds. Don’t be intimidated by the spice list; it’s easier than it looks!

Can I use chicken breast instead of thighs for this Chicken Ghee Roast with Spiced Masala

You certainly can, but you have to be careful! Chicken thighs are much more forgiving because they have more fat, so they handle the high heat of searing and roasting without drying out. If you use chicken breast, make sure you bring it to room temperature exactly as directed, and watch that internal temperature like a hawk. As soon as the breast hits 165°F (74°C), take it off the heat immediately, or it will become stringy!

How spicy is the Spiced Masala, and can I adjust the heat level

The heat level depends entirely on the second type of chili we used—the 8 medium/mild ones. The Kashmiri chilies mostly provide that beautiful red color and very little heat. If you want a milder Indian Chicken dish, just use 4 or 5 of the medium chilies instead of 8. If you love heat, swap those medium ones out for hotter varieties like Guntur or use a pinch of cayenne pepper when you blend the masala!

What is the best way to serve this Indian Chicken dish

While rice and naan are the winners for soaking up that rich sauce, this dish is versatile! Try serving it over a bed of cooling plain yogurt or raita to cut through the richness. It’s also fantastic served alongside some simple sautéed green beans or even as a filling for soft tacos if you want a fusion twist. The key is having something neutral to balance that intense Spiced Masala!

Nutritional Data Disclaimer

Just a quick heads-up: I’m focused on flavor here! The exact nutritional breakdown for this Chicken Ghee Roast with Spiced Masala can vary a lot depending on the brands of ghee, chicken, and tamarind you use. I don’t provide precise calorie or sodium counts.

Share Your Experience Making Chicken Ghee Roast with Spiced Masala

I really hope you give this Chicken Ghee Roast with Spiced Masala a try soon! Seriously, when you get that rich, fragrant sauce coating the chicken, you’ll understand why this has become a fast favorite in my kitchen. It’s such a rewarding meal to pull together, even on a hectic weeknight.

I’m always tinkering and trying new things, so I’d love to hear how it turned out for you! Did you let it marinate overnight? Did you add any extra fresh herbs besides the curry leaves? Please leave a rating below—it helps other busy cooks know this recipe is worth their time. And don’t forget to tell me what you served it with in the comments!

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