The Bengalis love their 'adda' during which they gulp down cups of hot sweetened milk tea, and munch on a variety of finger foods. This is my take on one such favourite, the chicken cutlet. I'm just cutting it down by size, not by taste.
The Bengalis love their 'adda' during which they gulp down cups of hot sweetened milk tea, and munch on a variety of finger foods. This is my take on one such favourite, the chicken cutlet. I'm just cutting it down by size, not by taste.
500 grams chicken thigh fillets (or breat cut into nugget like pieces)
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon black pepper
1½ teaspoons salt
1½ teaspoons ginger and garlic paste
3 tablespoons plain yoghurt
2 large eggs (beaten with little salt)
breadcrumbs
oil (for deep frying)
17⅔ ounces chicken thigh fillets (or breat cut into nugget like pieces)
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon black pepper
1½ teaspoons salt
1½ teaspoons ginger and garlic paste
3 tablespoons plain yogurt
2 large eggs (beaten with little salt)
breadcrumbs
oil (for deep frying)
Method
Chicken Nuggets Flavoured With Indian Spices is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Mix the chicken pieces with all the spices, cumin, coriander, cayenne, turneric, black pepper, garam masala, salt, ginger-garlic, and yoghurt.
Mix well using your hands and leave to marinate for 2 hrs. Overnight is better.
Now beat the eggs in a bowl, and sprinkle some breadcrumbs on a flat plate.
Dip the chicken pieces, one by one, into the egg, shake off excess, and roll over the breadcrumbs, till it is evenly coated.
Arrange on a plate taking care the pieces don't cling together or sit on top of one another.
Let it rest for 10 mins.
Meanwhile heat the oil in a wok (or whatever cookware you prefer using) over medium flame. It takes time, but too much heat will burn the breadcrumbs.
When the oil shimmers on the surface, add the chicken pieces, a few at a time, and fry in batches, till golden brown.
Serve with really hot chilli-garlic sauce (the Vietnamese stuff), or Ketchup, or whatever you fancy.
Mix the chicken pieces with all the spices, cumin, coriander, cayenne, turneric, black pepper, garam masala, salt, ginger-garlic, and yoghurt.
Mix well using your hands and leave to marinate for 2 hrs. Overnight is better.
Now beat the eggs in a bowl, and sprinkle some breadcrumbs on a flat plate.
Dip the chicken pieces, one by one, into the egg, shake off excess, and roll over the breadcrumbs, till it is evenly coated.
Arrange on a plate taking care the pieces don't cling together or sit on top of one another.
Let it rest for 10 mins.
Meanwhile heat the oil in a wok (or whatever cookware you prefer using) over medium flame. It takes time, but too much heat will burn the breadcrumbs.
When the oil shimmers on the surface, add the chicken pieces, a few at a time, and fry in batches, till golden brown.
Serve with really hot chilli-garlic sauce (the Vietnamese stuff), or Ketchup, or whatever you fancy.
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