Chicken Strips

Ingredients list for Chicken Strips

• 1/2 kilogram Chicken
• 3-4 slices Bread Slices
• 2 Cloves
• inch stick Cinnamon
• 3 Green cardamom
• 3 Black peppercorns
• 1/2 teaspoon Poppy seeds (khuskhus/posto)
• 1/2 teaspoon Fennel seeds (saunf)
• 3 cloves Garlic
• 1/2 inch piece Ginger
• 3 Green chillies
• a few Fresh coriander leaves
• a few Fresh mint leaves
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Tandoori powder
• 2-3 tablespoons Cornflour/ corn starch
• 1 Egg
• 1/2 teaspoon Lemon juice
• 1 teaspoon Tomato ketchup
• to taste Salt
• 2 tablespoons Oil plus to deep fry
• to coat Bread crumbs
• 4-5 tablespoons Refined flour (maida)
• to taste Salt
• to taste White pepper powder

Method

1. Blend together cloves, cinnamon, green cardamoms, peppercorns, poppy seeds, fennel seeds, ginger, garlic, green chillies, coriander leaves, mint leaves, red chilli powder, turmeric powder and tandoori powder. Add bread slices and blend once more. Add chicken mince and blend for a minute.
2. Transfer the mixture into a bowl. Add cornstarch, egg, lemon juice, tomato ketchup, salt and two teaspoons of oil and mix well. Sprinkle a little cornstarch and keep in the refrigerator for about half an hour. Mix all the ingredients of the batter to make a smooth mixture.
3. Let it stand for fifteen minutes. Sprinkle a little flour and roll the dough to one-inch thickness. Cut into strips of one to one and a half inches length. Heat sufficient oil in a kadai. Dip the chicken strips in the batter.
4. Coat with breadcrumbs and deep fry on medium heat till golden brown. Drain onto an absorbent paper. Serve hot with sauce or green chutney.

Nutrition Info