Ingredients with Measurements:
- 500g ground chicken
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Spatula
- Plate lined with paper towel
Step-by-step instructions:
1. In a mixing bowl, combine the ground chicken, mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well.
2. Take a small portion of the mixture and shape it into a flat round cutlet.
3. Dip the cutlet in beaten egg and coat it with breadcrumbs.
4. Heat oil in a non-stick frying pan over medium heat.
5. Fry the cutlets until golden brown on both sides.
6. Remove the cutlets from the pan and place them on a plate lined with paper towel to absorb excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 cutlets
Nutritional information:
Calories per serving: 130
Fat: 6g
Protein: 10g
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Potatoes can be substituted with sweet potatoes or yams.
- Breadcrumbs can be substituted with crushed cornflakes or panko breadcrumbs.
Variations:
- Add chopped mint leaves or cilantro to the mixture for added flavor.
- Stuff the cutlets with cheese or vegetables for a different twist.
- Make smaller cutlets and serve them as appetizers.
Tips and tricks:
- Make sure the oil is hot enough before frying the cutlets to prevent them from sticking to the pan.
- Use a non-stick pan to avoid the cutlets from breaking apart.
- If the mixture is too wet, add more breadcrumbs to make it easier to shape.
Storage instructions:
Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cutlets in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cutlets on a platter with a side of chutney or ketchup.
Garnishes:
Garnish the cutlets with chopped cilantro or mint leaves.
Pairings:
Serve the cutlets with naan bread or rice for a complete meal.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture to make it firmer.
- If the cutlets are too dry, add a little bit of water to the mixture to make it moist.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Mughlai cuisine originated in the Indian subcontinent during the Mughal Empire. It is known for its rich and flavorful dishes that are made with a blend of spices and herbs.
Flavor profiles:
The Mughlai Chicken Chop has a spicy and savory flavor with a crispy texture on the outside and a soft and juicy texture on the inside.
Serving suggestions:
Serve the Mughlai Chicken Chop as a main course with a side of naan bread or rice. It can also be served as an appetizer or snack.
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Region: Indian