Read more to check out the full recipe! (Pinterest) Make this classic South Indian fan-favourite dish at home! Aathira's recipe packs restaurant-style flavours without compromising on nutritional gains.There are days when only a rich, restaurant-style meal will do – the kind that's packed with bold flavours, feels like a celebration and turns an ordinary evening into something special. But treating yourself doesn't have to mean scrolling through food delivery apps or putting your nutrition goals on hold. With the right recipe and a little patience, you can recreate indulgent classics in your own kitchen, complete with all the flavour and satisfaction, while still keeping calories and protein in check.Also Read | High-protein, gluten-free potato lasagna: Try this nutritionist-approved twist to the classic dish packing 25g proteinAathira Sethumadhavan, a certified nutritionist and chef known for sharing flavour-packed, calorie-counted recipes on social media, has shared her take on chicken ghee roast – a rich, spicy South Indian classic that delivers an impressive 39 grams of protein per serving. In an Instagram video shared on July 11, the chef explains, “Fell in love with Ghee Roast the first time I tried it while studying in Manipal - I’ll never get bored of it, be it chicken, prawn or paneer ghee roast. Fiery chillies, freshly roasted spices, juicy chicken – all cooked down in ghee until the masala turns glossy and clings to every single piece. There are multiple variations of this recipe – but this one is my favourite.”Check out the full recipe below!Ingredients (serves 4)For the marinade1 kg bone-in chicken150 g curd or Greek yoghurt1 tbsp ginger-garlic paste⅓ tsp turmeric powder½ tsp black pepper powder1 tbsp lemon juice2 tsp gheeSalt, to tasteFor the masala paste6 to 7 Byadgi dried red chillies4 to 5 Kashmiri dried red chillies (or any dried red chillies)2 tbsp coriander seeds1 tbsp black peppercorns1 tbsp cumin seeds½ tsp fenugreek seeds3 to 4 garlic cloves10 g tamarindWarm water, as requiredFor the ghee roast2 tbsp ghee1 tbsp split cashews (optional)2 sprigs curry leaves2 medium onions (about 300 g), thinly slicedJaggery or sugar, to tasteSalt, to tasteSlit green chillies, for garnishFresh curry leaves, for garnishMethodIn a large bowl, combine the curd, ginger-garlic paste, turmeric, black pepper, lemon juice, ghee and salt. Coat the chicken well with the marinade and refrigerate for at least one hour.Heat a pan over a low flame and dry roast the dried red chillies until fragrant. Transfer to a plate.In the same pan, dry roast the coriander seeds, black peppercorns, cumin seeds, fenugreek seeds and garlic cloves until aromatic.Blend the roasted chillies, spices, garlic and tamarind with a little warm water to form a smooth masala paste.Heat the ghee in a heavy-bottomed pan or kadai. Add the curry leaves and cashews (if using) and cook until the cashews turn lightly golden.Add the sliced onions and sauté until softened and lightly golden.Stir in the prepared masala paste along with a splash of water. Cook for two to three minutes until the raw aroma disappears.Add the marinated chicken along with any remaining marinade. Season with jaggery (or sugar) and adjust the salt to taste.Mix well, cover and cook over a low flame for 25 to 30 minutes, stirring occasionally, until the chicken is cooked through and the ghee begins to separate from the masala.Garnish with slit green chillies and fresh curry leaves. Serve hot with neer dosa, parathas or steamed rice.Approx nutrition per serving (without cashew)Calories: 435 kcal (~446 kcal with cashew)Protein: 39 gFat: 22 gCarbohydrate: 20 gNote to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.