How to make Hot and Sour Chicken Parcels - Boneless chicken breasts stuffed with spicy chicken mince, made into parcels and pan cooked.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken (चिकन), Raisins (किशमिश)

Cuisine : Fusion

Course : Main Course Chicken

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Hot and Sour Chicken Parcels

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Hot and Sour Chicken Parcels checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Chilli Chicken Khada Masala, Murg Achaari, Afghani Chicken Curry, Chicken curry in Coconut milk.

Hot and Sour Chicken Parcels Recipe Card

Hot and Sour Chicken Parcels
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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hot and Sour Chicken Parcels Recipe

  • Chicken 1¼ cups

  • Raisins 2

  • Oil 4-5 tablespoon

  • Ginger finely chopped 1 tablespoon

  • garlic finely chopped 1 tablespoon

  • Green chillies finely chopped 3

  • onion finely chopped 1 large

  • Raisins 1 tablespoon

  • Salt to taste

  • Mozzarella cheese 200 grams

  • Crushed black peppercorns to taste

  • Chilli garlic sauce 3 tablespoon

  • Tomato ketchup 2 tablespoon

  • Spring onion green flowers 2

Method

Step 1

Heat 1 tbsp oil in a non-stick pan, add ginger, garlic, green chillies and sauté till garlic is lightly browned. Add onion and raisins and sauté for a minute.

Step 2

Add chicken mince and mix well. Add salt and cook, stirring continuously, till the mixture dries up. Transfer the stuffing into a bowl. Grate mozzarella cheese into the bowl and set aside.

Step 3

Cut the chicken breasts into thin slices. Pound each slice with a meat hammer.

Step 4

Place the slices on the worktop and sprinkle little salt and crushed black peppercorns on them.

Step 5

Heat the remaining oil in a non-stick pan.

Step 6

Mix together chicken mince and cheese. Place a portion of this stuffing on each chicken breast and fold to make parcels.

Step 7

Place the parcels in the pan, folded side facing down and cook till the underside turns golden.

Step 8

Flip and cook further for 3-4 minutes or till the other side turns golden.

Step 9

Pour chilli garlic sauce and tomato ketchup into the pan and coat the parcels well with the sauces.

Step 10

Place spring onion green flowers on a serving plate, transfer the chicken parcels onto the plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.