Ingredients:
- Chicken breast 2 (boneless)
- Burger bun 2
- Cheese 2 slices
- Lettuce 2 – 3 leaves
- Tomato 1 (sliced)
- Mayonnaise 2 tbsp
- For Marinate:
- Salt to taste
- Black pepper 1 tsp
- Mustard powder ½ tsp
- Oyster sauce 2 tbsp
- Oil as required
- For Batter:
- Flour 3 tbsp
- Corn flour 1 tbsp
- Baking soda ½ tsp
- Egg 1
- Milk 3 tbsp
- For Coating:
- Cornflakes 1 cup (crushed into small pieces)
- Breadcrumbs 1 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives Mix all the marinade ingredients into a large bowl and dip the chicken in it.
- Set aside for half an hour to marinate.
- Dip the chicken pieces into the cornflakes and breadcrumbs and press well.
- Deep fry in hot oil until golden.
- Assemble the burger by placing shredded lettuce onto a bun, pour over mayonnaise and place the chicken piece.
- A slice of cheese may be added.
- Top with a tomato slice, cover and serve
Ingredients:
- Chicken mince 1/2 kg
- Barley 1/2 tbsp wash, soak and grind
- Oats 1 cup
- Onions 2 medium, ground
- Ginger 1 tbsp, chopped fine
- Garlic paste 1 tbsp
- Garam masala 1 tsp
- Black pepper 1/2 tbsp, crushed
- Green chillies 1 tbsp, ground
- Sesame seeds 2 tbsp, roasted
- Eggs 2
- Lemon juice 2 tbsp
- Salt to taste
- Gram flour (besan) pinch
- Oil for deep frying
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Add all the ingredients except
oil to mince, mix thoroughly and leave for ½ hour.
- Make small oval cutlets, heat oil and fry them, remove when golden brown and drain on absorbent kitchen paper.
- Immediately sprinkle the cutlets with a pinch of gram flour.
- Serve with naan and tomato sauce.
Ingredients:
- Chicken 1 kg (cut into 12 pieces)
- Cloves 6
- Black pepper 10
- Button red chilies 20 or to taste
- Cinnamon 1 inch piece
- Oil ½ cup
- Ginger garlic paste 1 tbsp
- Coriander seeds 1 tbsp
- Turmeric ½ tsp
- Green cardamom powder ½ tsp
- Fenugreek seeds ½ tsp
- Coconut 2 tbsp
- French fried onion 3 tbsp (ground)
- Lemon juice 4 tbsp
- Salt 1, ½ tsp
- Cumin seeds 1, ½ tsp
- Poppy seeds 1, ½ tsp
- Water as required
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Toast coriander seeds, cumin
seeds, poppy seeds, coconut, fenugreek seeds, black pepper, cloves and cinnamon stick on a dry griddle or drying pan .
- Finely grind the toasted spices. Separately grind soaked whole red chilies.
- Heat oil in a pan.
- Add ginger garlic paste, turmeric, salt, ground red chili paste with toasted and ground spice.
- Fry well adding a little water.
- Now add chicken and fry till oil separates.
- Add 1 cup water, cover and cook till chicken is tender.
- Lastly add ground cardamom, lemon juice and ground french fried onion.
- Cover and simmer for 5 minutes.
Ingredients:
- Chicken boneless 1 kg
- Whole wheat 2 cups
- Onions 2
- Gram pulse 1/2 cup
- Mung pulse 1/2 cup
- Fried onion 1
- Red lentils 1/2 cup
- Oil 1 cup
- Salt 2 tsp
- Coriander powder 2 tsp
- Nutmeg and mace 1/2 tsp
- Turmeric 1 tsp
- Red chilli powder 3 tsp
- Chaat spice as required
- All spices powder 2 tsp
- All whole spices 2 tbsp
- Julien ginger for garnish
- Fried onion for garnish
- Lemon 2-3
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Mix all pulses and whole wheat
then soak them in water for approximately 4 – 6 hours.
- Roast and Grind all whole spices .
- In a pan pour required water and add chicken, soaked drained pulses and wheat, chilli powder, salt, turmeric and ground all spices.
- Cook on low heat till everything is well cooked, stirring every now and then. (approximately 4 – 6 hours)
- Blend pulses and chicken slightly.
- Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
- Add ground nutmeg and mace.
- Dish out and give tarka.
- Granish with coriander leaves, fried onion, green chilli, julien ginger and sprinkle chaat spice.
Ingredients:
- Chicken boneless 1/2 kg
- Soya sauce 1-2 tbsp
- Garlic chopped 4 cloves
- Ginger chopped 1 inch piece
- Onion finely chopped 1
- White pepper 1/4 tsp
- Chinese salt 1 tsp
- Chili sauce 2 tbsp
- Tomato paste 2 tbsp
- Ketchup 1/2 cup
- Tomato 1 (cubed)
- Red chili 1 tsp
- Turmeric 1/4 tsp
- Curry powder 1/2 tsp
- White pepper 1/2 tsp
- Salt to taste
- Capsicum 1 (cubed)
- Onion 1 (cubed)
- Oil 100 ml
- Chicken stock 4-5 tbsp
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Marinate chicken with soya sauce
1 tbsp, salt a pinch, Chinese salt 1/2 tsp, white pepper 1/4 tsp.
- In pan heat oil and sauté ginger and garlic.
- Add marinated chicken and cook.
- Add turmeric, red chili, Curry powder, white pepper, Chicken stock, tomato paste, chili sauce, soya sauce, ketchup and mix well.
- Add all the vegetables and simmer.
- When ready, serve hot with boiled or egg fried rice.
Ingredients:
- Chicken, boiled and shredded 3 breast pieces
- Boiled macaroni, mashed 2 cups
- Pizza cheese, grated 1 1/2 cup
- Green chillies, coarsely ground 6
- Chilli powder 1 tsp
- Bread crumbs 1 cup
- Oil For deep frying
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Mix all the ingredients except bread crumbs and oil into a hard dough.
- Cover the dough and leave for 20 minutes at room temperature.
- Divide dough into 30 portions.
- Apply grease to hands and roll each portion into a kabab-like roll.
- Then roll it in bread crumbs.
- Deep fry 4 at a time in very hot oil until golden brown and then on low heat for a few minutes to make them crispy.
- Remove to kitchen paper to drain.
- Serve hot with chilli garlic sauce.
Ingredients:
- Chicken boneless ½ kg
- Cottage cheese 500 gm
- Bread crumbs as required
- Egg white 2
- Rice flour 2 tbsp
- Green chili 4 (chopped)
- Black pepper crushed 1 tsp or to taste
- Green coriander ½ bunch (chopped)
- Bread slice 2
- Garlic 3 cloves
- Soya sauce 1 tbsp
- Oil for frying
- Salt to taste
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives Boil chicken with garlic cloves.
- Cool and chop in a chopper.
- Now add cheese, bread slice and bread crumbs in chopper and chop well.
- Now add green chili, salt, coriander, black pepper, egg white, soya sauce and rice flour in chicken and mix it well.
- Make cutlets of the mixture.
- Shallow fry till golden brown.
- Serve hot with ketchup.
