1 .Chicken Cutlet
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.Stir until smooth. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion salad.
2. Chicken Pakoda
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.
3. Chicken Manchurian
For making the chicken marinade:
Boneless chicken – 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida – 3 tsp
Ginger Garlic Paste – 2 – 3 tsp
Ajinomoto – 1/2 tsp
Soya Sauce – 1/2 tbsp
Chili sauce – 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions – finely chopped – 5 tbsp
Soya sauce – 1/4 tbsp
Chili sauce – 1/2 tsp (optional)
Tomato sauce/ketchup – 1 tbsp (optional)
Black Pepper powder – 1/2 tsp
Sugar – 1 tsp
Ajinomoto – a pinch
Chicken stock – 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 – 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
Drain when golden brown and cooked. Keep aside. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.
4. Chicken 65
Boneless Chicken – 1 – 1.5 lb cut
into bite sized pieces
Chilli powder – 2 tsp (or to taste)
View the Original article