Crusted Chicken

Ingredients 

• 3 boneless chicken breasts
• 2 cups cornflakes
• 1 cup chana chor garam
• ½ cup dried breadcrumbs
• ½ teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon dried mango powder (amchur)
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon red chilli flakes
• Salt to taste
• 2 tablespoons ginger-garlic paste
• Juice of 1 lemon
• 2 tablespoons oil
• A fresh mint sprig for garnishing

Method

1. Coarsely grind corn flakes, chana chor garam and breadcrumbs.
2. Cut each chicken breast horizontally into 2 pieces.
3. Mix garam masala powder, cumin powder, coriander powder, dried mango powder, turmeric powder, red chilli powder, chilli flakes and salt in a large zip lock bag.
4. Rub ginger-garlic paste and lemon juice over the chicken breasts and set aside for 5 minutes.
5. Place one marinated chicken piece at a time in the zip lock bag and coat it evenly with the dry masala.
6. Transfer the coarsely ground cornflakes mixture into another large zip-lock bag. Put the chicken pieces, one at a time, into it and coat them evenly with the cornflakes mixture. Pound them with a steel hammer from both sides.
7. Heat oil in a non-stick pan, place the chicken pieces in it and cook, flipping sides, till evenly crisp on both sides. Transfer onto a plate or chopping board.
8. Cut into 1-inch horizontal strips and transfer onto a serving plate. Garnish with a mint sprig and serve hot.

Nutrition Info