Tandoori chicken nuggets
A Pakistani fusion to the traditional Chicken nuggets
Servings: 30 nuggets
Calories: 74kcal
Ingredients
- 500 gm boneless chicken ground in a food processor
- 1 tsp Salt or to taste
- 1 tbsp Kashmiri red chili powder
- 2 tsp salt or to taste
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Roasted and grounded cumin seeds
- 1 tsp Black pepper powder
- 1/2 tsp Garam masala powder
- 2 tsp garlic ginger paste
- 3 slices of bread
- a pinch of red food color
- 2 tbsp yogurt
- 1 tbsp vinegar
- 1 tbsp lemon juice
For coating
- 1 large egg
- Panko bread crumbs
- All purpose flour
- oil for frying
Instructions
- In a food processor add bread and pulse to form crumbs.
- If you are using boneless chicken, add the chicken and spices and yogurt directly in the food processor and grind until you get a smooth mix.
- If you are using chicken mince, add bread crumbs and mince in a bowl, along with spices and yogurt and mix well by hand.
- Grease a butter paper with oil and place on a tray.
- Dump the chicken mince on the tray.
- Grease your hand with oil and spread out the chicken mix around the tray to form an even layer. Keep the layer as thick as you want.
- Pop the tray in the freezer for an hour or 2 or until the mixture becomes rock solid
- Take the tray out and cut the mix into square pieces.
- Coat all the nuggets in all purpose flour.
- Make a mixture of egg, salt and 1/2 cup of water. Dip the nuggets in this egg wash and then coat with bread crumbs evenly
- Deep fry in hot oil at medium flame and serve with lemon and a dip of your choice.
- You can also bake them at 200 °C for 20 mins in a greased tray.
- Put the remaining nuggets back on a tray and pop it back in the freezer.
- When they harden up, transfer into a zip-lock bag and freeze for future use.
Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 6g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 74mg