Ghee Roast Chicken Dosa Quesadilla Recipe

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Prep Time: 10 mins
Cook Time: 1 hr forty mins
Total Cook Time: 1 hr 50 mins
About Ghee Roast Chicken Dosa Quesadilla Recipe: A spicy take on the Mexican quesadilla and the South Indian masala dosa. A mouth-watering combination you simply cannot miss straight from the kitchen of ibis. The flavours in this dish bring out the pleasant of both cuisines and is perfect to prepare for a Sunday brunch with family.
Ingredients Of Ghee Roast Chicken Dosa Quesadilla:
For ghee roast:
125 gms dry crimson chillies
30 gms coriander seeds
15 gms cumin seeds
5 gms fenugreek seeds
5 gms black pepper
2 gms clove
30 gms garlic, peeled
3 gms turmeric powder
For marinating chicken:
500 gms boneless chicken
50 gms curd
1 lemon (juiced)
For cooking chicken:
20 gms tamarind pulp
1 Ginger (1 inch)
6 small garlic cloves
1 onion, finely chopped
1 tomato, finely chopped
40 + 20 gms ghee
1 tsp purple chilli powder
to style salt
crushed jaggery
For quesadilaa:
400 gms Dosa batter (for 4 dosas)
120 gms processed cheese, grated
Ghee or oil (to crisp the dosa)
coriander leaves, chopped
For curry leaf dip:
4 tbsp curry leaves (deep fried), chopped
100 ml curd
A pinch of salt
to taste zeera powder
A pinch of sugar
red chilli powder
Prepare ghee roast masala:
1.Gently roast the entire masalas given in the ingredients for ghee roast in a pan on a sluggish flame, till aromatic and enable to cool. Roast them separately.
2.After cooling them, combine and powder them.
3.Mix in the powder masala, add in the garlic and proceed to powder till done.
4.Keep in an hermetic jar for a number of weeks in the fridge.
To marinate chicken:
1.Cut the boneless poultry into cubes about ½ inch measurement and combine with the marination ingredients.
2.Allow to marinate in the fridge for at least two hours.
Prepare the chicken:
1.Soak the tamarind and extract the pulp.
2.Make a paste of the ginger and garlic and chop the onion and tomato.
3.In a pan add the ghee and the curry leaves and allow the leaves to crackle.
4.Add the chopped onions and prepare dinner till gentle accompanied by using ginger and garlic paste and purple chilli powder. Sauté till ghee separates, then add the tomato. Cook till tomato is gentle and nearly like a puree. Keep including water as needed.
5.Add in the marinated chicken, and cook dinner till done, allowing the water to evaporate and you get a coating consistency of the masala.
6.Add about 4 tablespoons of your dry masala powder (to taste) and mix well. Lastly add the tamarind and jaggery. Mix well. Taste and season with salt.
7.Mix in the ultimate ghee. Keep heat whilst you make the dosa.
Prepare dosa quesadilla:
1.Heat a pan and make a 6-7-inch diameter dosa, keeping it barely thicker. Once well browned, spread 1/4th of the hen filling and sprinkle with 1/4th of the cheese fold over in half and flip over once.
2.Cut into three or greater bite sized triangles and serve hot with curry leaf dip.
3.Continue for the other three dosa quesadillas as well.
Prepare curry leaves dip:
1.Mix all the components for curry leaves dip collectively and chill.
Key Ingredients: dry purple chillies, coriander seeds, cumin seeds, fenugreek seeds, black pepper, clove, garlic, turmeric powder, boneless chicken, curd, lemon (juiced), For cooking chicken:, tamarind pulp, Ginger (1 inch), garlic cloves, onion, tomato, ghee, red chilli powder, salt, overwhelmed jaggery, Dosa batter (for 4 dosas), processed cheese, Ghee or oil (to crisp the dosa), coriander leaves, curry leaves (deep fried), curd, salt, zeera powder, sugar, crimson chilli powder.

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