Some recipes deserve slow weekends, heavy pans, and a little patience — this is one of them.
We made this Chicken Ghee Roast for our Diwali daawat at The Lost Table, and by the end of the night, everyone was wiping the last bit of masala clean off their plates with rotis.

It’s a dish that’s unapologetically bold — spicy from the red chilies, slightly tangy from tamarind, and rich with ghee that ties it all together.
The secret, though, lies in the slow caramelization — and in using a pan that can take the heat.
We used the CuminCo No.10 enamel cast-iron pan, which held steady through all that roasting and gave the masala its deep, jammy texture.

Recipe

Ingredients

For the Chicken

1 kg boneless chicken thighs (cut into medium pieces)
½ cup thick yogurt
1 tsp turmeric powder
2 tsp red chili powder
Salt to taste

For the Ghee Roast Paste

10–12 dried red chilies (Bedgi or Kashmiri; deseeded and soaked for 25–30 mins)
8–10 cashews (soaked)
10 cloves garlic
1 tbsp tamarind pulp
1 tsp brown sugar or jaggery
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
A splash of water to blend

For Cooking

5–6 tbsp ghee (yes, that much!)
1 sprig curry leaves

🔥 Method

1. Marinate the chicken.
Mix chicken with yogurt, turmeric, chili powder, and salt.
Let it rest for 30 minutes (or up to 2 hours in the fridge).

2. Prepare the paste.
Soak red chilies and cashews.
In a dry pan, toast coriander, cumin, and fenugreek until fragrant.
Add everything to a blender with garlic, tamarind, jaggery, and a bit of water.
Blend into a smooth, thick paste.

3. Cook the chicken.
In a heavy-bottomed pan (we used CuminCo’s No.10 enamel cast-iron), heat 2 tbsp ghee.
Add the marinated chicken and sear till lightly browned on all sides.
Remove and set aside.

4. Build the base.
Add more ghee to the same pan.
Throw in curry leaves — let them crackle.
Add the ghee-roast paste and cook on low heat till it turns deep maroon and thickens (8–10 minutes).
The ghee will start to separate and the masala will smell nutty and rich.

5. Bring it all together.
Add the chicken back in with a spoon of ghee.
Toss till the masala coats every piece.
Cook for 5–7 minutes on low heat till it all comes together, glossy and jammy.

6. Serve hot.
With soft rotis, neer dosa, or just straight off the pan.
(We served it straight in the CuminCo pan — it looked too good not to.)

Tips & Variations

You can swap chicken for paneer, prawns, or mushrooms — just reduce cooking time.
The paste can be made ahead and stored in the fridge for up to 3 days.
Don’t rush the roasting — that’s where all the flavor builds.
If you like it extra tangy, add a few drops of lemon juice right before serving.

❤️ Why We Love It

Because it’s fiery but comforting, intense but familiar — and it makes your kitchen smell like a spice bazaar in the best way possible.
A true Indian classic that feels like home every single time.