ChickenRecipes

Ghee Roast Chicken Dosa Quesadilla Recipe

Ghee Roast Chicken Dosa Quesadilla Recipe

Ghee Roast Chicken Dosa Quesadilla Recipe


Today we are telling you Ghee Roast Chicken Dosa Quesadilla Recipe. It has a test of spicy Mexican quesadilla in South Indian dosa. It is a very tasty dish, it will taste two dishes, you can eat it with your family at Sunday brunch or dinner.

Ghee Roast Chicken Dosa Quesadilla Recipe

  • Cook time: 1 hour 40 minutes
  • For how many people: 4
  • Preparation Time: 10 minutes
  • Difficulty Level: Medium
  • Total Time: 1 hour 50 minutes

Ingredients for Ghee Roast Chicken Dosa Quesadilla

For Ghee Roast:
  • 125 grams dry red chili 
  • 30 grams whole coriander
  • 15 grams cumin seeds 
  • 5 grams fenugreek seeds
  • 5 grams black pepper 
  • 2 cloves
  • 30 garlic 
  • 3 grams turmeric powder
To marinate the chicken:
  • 500g Boneless Chicken 
  • 50g Yoghurt
  • Juice of 1 lemon
To cook chicken:
  • 20 grams tamarind pulp 
  • 1-inch ginger
  • 6 garlic cloves 
  • 1 onion, finely chopped
  • 1 Tomato, finely chopped 
  • 40 + 20 gm Ghee
  • 1 tsp red chili powder 
  • Salt to taste
  • Jaggery (crushed)
For Quesadilla:
  • 400 grams dosa batter (for 4 dosas) 
  • 120 grams of processed cheese
  • Ghee or oil (to make crispy dosa) 
  • Coriander, chopped into pieces
  • To make a curry dip:
  • 4 tbsp deep-fried curd, 
  • 100 ml curd
  • A pinch of salt 
  • Cumin powder to taste
  • A pinch of Chinese 
  • Red chili powder

How to make Ghee Roast Chicken Dosa Quesadilla

To prepare Ghee Roast Masala:
  1. First of all, put ghee in a pan and roast all the whole spices on low flame until it starts to smell.
  2. Then when it cools down, grind them and make powder.
  3. Now add garlic to this powdered spice and grind it.
  4. You can also keep it in the refrigerator for 2-3 weeks in an airtight jar.
Marinate the chicken.
  1. First, cut the boneless chicken into half-inch size and add spices to it and let it marinate.
  2. Then keep it in the fridge to marinate for 2 hours.
To make chicken:
  1. First, soak tamarind in water for pulp and take out the pulp.
  2. Then grind garlic, ginger, tomato and onion to make a paste.
  3. Now heat ghee in a pan, add curry leaves and let it crackle.
  4. Then add onion and let it soften, now add garlic paste, red chili powder, and ginger. Then cook it till the ghee separates, now after adding tomatoes to it, cook the tomatoes till it becomes soft and pure like a puree. You can add water to it as per need.
  5. Now put the marinated acid chicken in it and cook till all its water becomes dry and spicy.
  6. Then add 4 teaspoons dry masala to it and mix well. Now add jaggery and tamarind and mix well. You should test it and sprinkle salt according to need.
  7. Now add remaining ghee in it and keep it warm till it makes dosa.
To make Dosa Quesadilla:
  1. First, heat a pan and make a 6 to 7 inch diameter dosa lightly thick. Then once it turns brown and becomes thick then add 1/4 cheese and 1/4 chicken filling to it.
  2. Then cut it into three bite-size triangles and you serve it with a warm hot dip.
  3. Now you can make another dosa quesadilla in the same way.
To prepare the curd dip:
  1. First prepare the dip by mixing all the ingredients together, then refrigerate it.

Key Ingredients:

  • Whole coriander, dry red chilies, fenugreek seeds, cumin, cloves, black pepper, turmeric powder, garlic, curd, boneless chicken, tamarind pulp, lemon juice, garlic buds, ginger, tomatoes, onions, red chili powder, ghee, Jaggery (crushed), salt, processed cheese, dosa batter (for 4 dosas), coriander, ghee or oil (to make crispy dosa), yogurt, deep-fried (cumin) powder, salt, sugar

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