New Update
| Main ingredients |
Boneless chicken thighs, Black pepper powder, Kashmiri red chilli powder, Dried oregano,Cumin powder, Onion paste, Garlic paste, Lemon juice, Dried mint leaves, Citric acid, Black salt, Sugar, Chaat masala, Dried mixed herbs, Red chilli flakes, Eggs, Refined flour, Cinnamon powder, Panko breadcrumbs, Oil |
| Cuisine | Fusion |
| Course | Starters |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 300 grams boneless chicken thighs, cut in to 1inch cubes
- Salt to taste
- Black pepper powder to taste
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- ¼ cup onion paste
- 1½ tablespoons garlic paste
- 1 tablespoon lemon juice
- Spice mix- 1
- 2 teaspoons dried mint leaves
- ½ teaspoon citric acid
- 1 teaspoon black salt
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon chaat masala
- Spice mix- 2
- 1 teaspoon red chilli powder
- 1 teaspoon dried mixed herbs
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon red chilli flakes
- ½ teaspoon black pepper powder
- Coating
- 2 eggs
- Salt to taste
- Crushed black peppercorns to taste
- 1 cup refined flour
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon black pepper powder
- A pinch of cinnamon powder
- ½ teaspoon mixed dried herbs
- A pinch of powdered sugar
- 1 cup panko breadcrumbs
- Oil for deep-frying
- Tomato ketchup to serve
- Mayonnaise to serve
Method
- Take chicken cubes in a large bowl, add salt, black pepper powder, Kashmiri red chilli powder, dried oregano, cumin powder, onion paste, garlic paste and lemon juice and mix well. Set aside to marinate for 20 minutes.
- For spice mix-1 put dried mint leaves in a grinder jar, add citric acid, black salt, sugar, and salt and grind into a fine powder. Add chaat masala and grind again to a fine powder. Transfer the spice mix into a small bowl.
- For second spice mix, put red chilli powder in a grinder jar, add dried mixed herbs, sugar, salt, red chilli flakes and black pepper powder and grind into a fine powder. Transfer the spice mix into another small bowl.
- Break the eggs into a bowl add in the salt to taste and crushed black peppercorns; and whisk well with a fork.
- Take refined flour in a plate, add salt, Kashmiri red chilli powder, black pepper powder, cinnamon powder, mixed dried herbs and powdered sugar and mix well.
- Roll the marinated chicken pieces in flour mixture, dip in egg mixture and roll them again in flour mixture so that they are well coated from all sides. Keep them on a plate.
- You can also coat them this way: roll some chicken pieces in flour mixture, dip them in egg mixture and then roll in panko breadcrumbs kept on another plate. Repeat the process if you want double coating.
- Heat sufficient oil in a kadai. Gently slide in the flour coated chicken pieces and deep- fry the chicken on medium heat till they are golden brown and crisp. Drain on absorbent pepper.
- Now slide in the panko covered chicken pieces into hot oil and deep-fry till they are golden brown and crisp. Drain on absorbent paper.
- Transfer some of the flour coated chicken popcorns into a bowl and sprinkle the mint spice mix and toss well. Transfer some of the panko coated chicken popcorns into another bowl and sprinkle some spicy spice mix and toss well. Keep the remaining popcorns as is.
- Transfer the three types of popcorns into three different serving bowls and serve with tomato ketchup and mayonnaise.
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