Name: Chicken Ghee Roast and Neer Dosa (Crepe)
Prep time: 10 min
Cook time: 30 min
Ingredients: 1/2 kg 1 pound cut chicken (Bone in preferred); 15 - 20 Dry red chillies (Check notes for the level of spiciness); 1 tablespoon vinegar; 1/2 cup Ghee / Clarified butter (Recipe here); 1 1/2 tablespoon ginger garlic paste; 1 1/2 tablespoon red chilly powder; 1 medium sized onions (finely chopped); 3/4 cup cashews; salt to taste

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Chicken roasted in Ghee/Clarified butter and red chilly paste.

Doesn’t that sound appetizing enough. When my sis gave me this recipe, 1st thing she told me was to put a disclaimer about how spicy this is and to try this at your own risk. ‘when you eat this your eyes and nose should start watering’. My brother in law said. For a person like me who can tolerate only the minimum level of spice, this was scary enough. My verdict: Even if you decrease the spiciness the flavor and taste is to die for.

To go along with the chicken we made Neer Dosa. This is paper thin melt in your mouth dosa (crepe) made with non fermented batter. Neer means water in Kannada and the batter for this dosa is watery, hence the name. This crepe style originated in Karnataka and the udupi region. To make this I followed the recipe and instructions from showmethecurry.com. A site I really adore. If you have been searching for recipes on the Internet, you would have definitely come across this site. Their measurements are so accurate that even a newbie can create a wonderful dish. To add to that they also have a video demonstration. What more can you ask?

chicken ghee roast, mangalorian style chicken

Chicken Ghee Roast and Neer Dosa (Crepe)

Prep Time

10 mins

Cook Time

30 mins

Inactive time: 6-7 hours for soaking red chillies Recipe courtesy: Sis

Ingredients

1/2 kg 1 pound cut chicken (Bone in preferred)
15 - 20 Dry red chillies Check notes for the level of spiciness
1 tablespoon vinegar
1/2 cup Ghee / Clarified butter Recipe here
1 1/2 tablespoon ginger garlic paste
1 1/2 tablespoon red chilly powder
1 medium sized onions finely chopped
3/4 cup cashews
salt to taste

Instructions

Add red chillies in a bowl. Pour enough water to soak the chillies along with a tablespoon of vinegar and let this sit for 6-7 hours.
Grind the red chillies + cashews into a fine paste. Add the water used to soak the chillies and use little water as possible to grind.
Heat ghee/clarified butter in a pan on medium high heat. To this add onions and wait for it to caramelize. Add the red chilly paste + ginger garlic paste + red chilly powder and saute until oil layer can be seen on top. Now add chicken + salt and saute everything well. Keep this on high heat for 5 minutes till the water from the chicken evaporates. Then turn to low heat, cover the pan and let the chicken cook, stirring in between.

Recipe Notes

For Milder level of heat: Use milder red chillies and use kashmiri chilly powder.
For extreme spice level: Use spicy chillies and red chilly powder.