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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
  • 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
  1. 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.
  2. 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.
  3. 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.