Smoked Chicken
Ghee Roast
A Coastal Mangalorean Classic, Made Simple
Prep
10 Mins
Cook
40–55 Mins
Serves
4–6 People
Difficulty
Simple
🧅 Ingredients you will need to cook
Main Ingredients
Ginger, Garlic Paste
Jaggery Powder
Ghee
📋 5 Simple Steps
1
Marinate the chicken
Wash chicken and place in a bowl. Add
2 tbsp ginger-garlic paste
and mix well to
coat evenly.
2
Add RASA & salt
Add
RASA Smoked Chicken Ghee Roast powder
and
salt. Mix until every piece is thoroughly coated.
For 1 kg chicken —
3.5 tbsp RASA + 1 tsp salt
For 500 g chicken —
2 tbsp RASA + ½ tsp salt
3
Sear in oil
Heat
1 tbsp oil
in a frying pan over
low heat. Add the RASA-coated chicken
pieces to the pan.
4
Cover & simmer until tender
Cover and cook on
simmer, turning once. If
the base feels dry, add
3 tbsp water
and
cover to continue.
5
Finish with ghee, jaggery & curry leaves
Add
2 tbsp ghee
and
1 tbsp jaggery powder. Raise heat to
medium–high and fry for
5 mins. Finish with
curry leaves
and serve hot.
👨🍳 Chef's Tip
The secret is in the final fry — ghee, jaggery & high heat.
Once the chicken is cooked through, fry in
ghee and jaggery
on medium–high for just 5
minutes. This creates the signature dark, glossy, caramelised
crust.
Add
curry leaves
at this stage for an
unmistakable aroma that fills the kitchen.