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Main Ingredients | Chicken breasts with wing bone, Cashewnuts |
Cuisine | Indian |
Course | Main Course Chicken |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Chicken Dharampur
- 8 Chicken breasts with wing bone
- 2 tablespoons Cashewnuts
- 2 tablespoons Raisins
- 1/4 bunch Fresh coriander leaves
- 2 teaspoons Ginger-garlic paste
- 1/2 teaspoon Red chilli powder
- to taste Salt
- 2 tablespo Oil
- 200 grams Chicken mince
- 1 tablespoon Garam masala powder
- 2 teaspoon Cumin powder
- 3 tablespoons Cheese grated
- 2 cups Cornflour/ corn starch
- 2 Eggs
Method
- Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves.
- Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours.
- Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture.
- Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown.
- Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.
Nutrition Info
Calories | 2817 |
Carbohydrates | 173.8 |
Protein | 362.4 |
Fat | 74.6 |
Other Fiber | 30.3gm |
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