How to make Barley and Chicken Nuggets -
Soaked barley mixed with chicken mince and condiments, rolled in cornflakes and shallow-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Barley (जौ), Chicken mince (चिकन कीमा)
Cuisine : British
Course : Snacks and Starters
For more recipes related to Barley and Chicken Nuggets checkout Jau ke Kabab. You can also find more Snacks and Starters recipes like Honey Cherry Energy Bars Malai Tangdi Kabab Babycorn Snack Falafel Scotch Eggs With Ver Juice Tahini
Barley and Chicken Nuggets Recipe Card
British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Barley and Chicken Nuggets Recipe
Barley soaked overnight & drained 1/2 cup
Chicken mince 1 cup
Onions 2 medium
Garlic cloves 12
Fresh coriander leaves roughly chopped 1/2 cup
Salt to taste
Black pepper powder to taste
Refined flour (maida) 3 tablespoons
Egg 1
Cornflakes 1/2 cup
Bread crumbs dry 1 cup
Oil for shallow frying
Method
Step 1
Roughly chop the onion and put into a mixer jar. Add the garlic, coriander leaves, chicken mince, pearl barley, salt and pepper powder and grind till well blended. Add the refined flour and egg. Mix well.
Step 2
Transfer into a bowl, cover with clingfilm and keep in the freezer for fifteen to twenty minutes.
Step 3
Crush the cornflakes and mix with the breadcrumbs in a plate.
Step 4
Take the chicken mince out of the freezer, shape into sixteen small nuggets, roll in cornflakes-breadcrumb mixture and press lightly. Refrigerate for ten minutes.
Step 5
Heat sufficient oil in a non-stick pan.
Step 6
Place a few nuggets at a time and cook till the underside is golden brown. Turn over and cook till the other side is equally golden brown.
Step 7
Serve hot with chilli sauce or tomato ketchup.
Nutrition Info
Calories : 1374 Kcal
Carbohydrates : 1592 gm
Protein : 82.6 gm
Fat : 45.3 gm
Other : Zinc- 1.9mg
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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.
