Chicken Ghee Roast — Spicy Mangalorean
Tender chicken thighs coated in a fragrant, fiery ghee-based spice paste, roasted until edges crisp and caramelize. Deep red, garlicky, and dangerously addictive — ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 445
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ¼ cup ghee
- 3 tbsp Kashmiri red chili powder
- 8 cloves garlic, minced
- 1 tbsp ginger, minced
- ¼ cup coconut milk
- 1 tsp coriander powder
- 1 medium onion, thinly sliced
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper.
- 2
Whisk together chili powder, coriander, minced garlic, ginger, coconut milk, and 2 tbsp ghee until a thick paste forms.
- 3
Coat chicken pieces completely in the spice paste. Arrange on a sheet pan in a single layer.
- 4
Scatter sliced onion around the chicken. Drizzle remaining ghee over everything.
- 5
Roast at 425°F for 18–22 minutes until chicken is cooked through and edges are dark and caramelized.
- 6
Serve hot, spooning pan drippings and caramelized onions over the chicken.
Tools you’ll need
- sheet pan
- paper towels
- small bowl or ramekin
- whisk
- oven (425°F capability)
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