Tandoori chicken nuggets

• 份量: 30 servings
• 活動時間: 25 minutes
• 總時間: 35 minutes

食材

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

1 large egg

Panko bread crumbs

All purpose flour

oil for frying

步驟

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.

營養

• 每份大小: 1 g
• 卡路里: 74 kcal
• 總脂肪: 3 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 膽固醇: 24 mg
• 鈉: 74 mg
• 總碳水化合物: 6 g
• 蛋白質: 7 g