Mangalorean Ghee-Kissed Chicken With Neer Dosa Recipe

About this recipe

A rich and flavorful Karnataka special chicken ghee roast paired with soft, lacy Neer Dosa. Perfectly spiced for a balanced taste, this dish is ideal for a protein-packed, weight-gain-friendly dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 200 g Fenugreek Seeds
• 500 g Jaggery
• 500 ml Water
• Pcs Chings Masala Chicken Chilli
• 500 g Ghee
• - Red Chilli
• 100 g Coriander Seeds
• 250g Ginger
• 20 g Turmeric Powder
• 500 Gms Rice Flour
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: In a blender, grind the soaked Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, garlic, ginger, and tamarind pulp into a smooth paste using minimal water.
2. Step 2: Marinate the chicken with yogurt, turmeric powder, salt, and half of the prepared chili paste. Let it rest for 30 minutes.
3. Step 3: Heat 2 tablespoons of ghee in a heavy-bottomed pan on medium heat. Add the marinated chicken and cook for 10-12 minutes until the chicken is partially cooked.
4. Step 4: Push the chicken to one side of the pan. Add the remaining ghee and the rest of the chili paste. Cook the paste for 5-6 minutes until the oil separates.
5. Step 5: Mix the chicken with the cooked chili paste. Add jaggery and adjust salt as needed. Cook for another 10 minutes on low heat until the chicken is tender and coated with the ghee-rich masala.
6. Step 6: To make Neer Dosa, mix rice flour, water, and a pinch of salt to form a thin, smooth batter. Heat a dosa tawa and grease it lightly.
7. Step 7: Pour a ladle of batter onto the tawa and swirl it evenly to make a thin crepe. Cook on medium heat for 1-2 minutes. Do not flip. Repeat for the remaining batter.
8. Step 8: Serve the chicken ghee roast hot with Neer Dosa and garnish with fresh coriander leaves.