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Clarified Butter Chicken Roast/Chicken Ghee Roast

Aish Das-Padihari
20 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Clarified Butter Chicken Roast/Chicken Ghee Roast RECIPE

I wanted to come up with a dish for BetterButter, which not only is infused with a distinct melted butter flavor, but also is an iconic Indian dish (it's our Independence month as well). This Ghee Roast Chicken or Clarified Butter Chicken Roast is hot and spicy with an undeniable flavor of clarified butter. The reason being, the spices are roasted with ghee before being grinded and used in the roast.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Pan fry
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 1 chicken cut into small pieces
  2. Thick Yogurt 1/4 cup
  3. Turmeric powder 1 Teaspoon, Salt to taste
  4. Curry Leaves handful
  5. Butter Melted 4 Tablespoon
  6. Oil 2 tablespoon
  7. Black peppercorns 5/6
  8. Cloves 2
  9. Fenugreek seeds 1/4 teaspoon
  10. Coriander seeds 1 Tablespoon
  11. Cumin seeds 1 teaspoon
  12. Ginger+Garlic Paste 2 Tablespoon
  13. Medium sized onion chopped 2
  14. Tamarind paste 1 Tablespoon
  15. Dry Coconut 1/2 cup


  1. Marinate the chicken with curd and ginger garlic paste and keep it for an hour or two
  2. Dry roast the chillies at a medium flame for about 2-3 minutes till they start turning brown
  3. Now heat 1 Tablespoon of ghee and add the coriander, fengureek, cumin, peppercorn and cloves to it and roast for about 5-6 minutes till the masalas becomes aromatic and turn slightly brown
  4. Let it cool down a bit and then ground it along with roasted chillies
  5. In the same pan, dry roast the coconut. Once it browns slightly, take it down from the stove and grind it as well.
  6. In a heavy bottom pan, add 2 Tablespoon of ghee, 2 Tablespoon of oil. Add the chopped onion and fry until the onion is translucent and slightly red in color.
  7. Now add the marinated chicken to it. Cook for about 10-15 minutes till the chicken is just about done.
  8. Add the ghee roasted ground spices, ground coconut, curry leaves and tamarind to the chicken.
  9. Do not add any water to the chicken. The chicken will cook in its own water. Cook for another 10 minutes till you have a thick masala coating the chicken.
  10. Pour a tablespoon of ghee before serving

Reviews (2)  

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Sucharita Sarkar
Sucharita Sarkar   Sep-08-2016

Nasreen Lakdawalla
Nasreen Lakdawalla   Aug-10-2016

What about the tamarind paste when do u add it to the chicken

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