CHICKEN CUTLET
INGREDIENTS:
Minced chicken - 500 gms
Onions minced fine - 2
Ginger paste - 1 1/2 tsp
Garlic paste - 1/2 tbsp
Pepper powder - 1 tsp
Potatoes boiled - 2
Flour - 3-5 tbsp
Llemon juice - 2 tsp
Salt to taste
Oil for frying
METHOD
Mix potatoes, chillies, ginger, salt, cornflour.
Knead to make a pliable dough.
Divide into ten-twelve parts, shaping each into a cutlet.
Mix breadcrumbs and in a plate. Roll each cutlet in crumb mixture.
Place in refrigerator till required or 10 minutes at least.
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.
Fry on medium flame till golden brown, flip sides.
Fry other side evenly, drain. Place on kitchen paper for a few minutes to drain excess oil.
Serve hot tomato ketchup.
Chicken Manchurian
Ingredients
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)
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
Method
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 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.
