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Caribbean Chicken Strips
Ingredients:

• 300 gm chicken
• 10 gm Cajun spices
• 60 gm panko crumbs
• 2 gm black pepper
• 10 gm corn flour
• 10 gm flour
• 2 ml lemon juice
• 3 gm herb paste
• 60 ml oil

Method:

• Marinate the chicken with Cajun spice, salt and pepper.
• Add the herb paste to it along with the lemon juice.
• Make a batter of corn flour, maida and Cajun spice.
• And water to form a batter.
• Dip the strips of chicken breast into the batter and then the panko crumbs.
• Pat well to coat it evenly.
• Remove the excess crumbs.
• Deep fry till golden brown.
• Serve with spicy harissa sauce and a salad.
• Your Caribbean chicken strips is ready.

Recipe courtesy: Chef Saurabh Kulkarni, Executive Chef, Raasta

Cheesy Olives Baked Chicken Nuggets
Ingredients:

• 400 gm boneless skinless chicken breasts, cut into small bite size pieces
• 1-cup fresh breadcrumbs
• 1/2-cup finely grated processed cheese
• 1/2 tsp dried thyme
• 1/2 cup refined flour
• 2 large beaten eggs
• Oil for greasing 2 baking sheets
• 15 and green and black olives
• 15 satay sticks
• Carrot (curls), banana leaf and green onion for garnishing

Method:

• Preheat oven to 400 °C. Spread breadcrumbs evenly on a baking sheet and bake until golden brown, about five to seven minutes. Transfer to a small mixing bowl, and then add cheese and thyme. Toss until combined.
• Place flour and eggs in separate shallow dishes. Increase temperature to 450 °C. Season the chicken generously with salt and pepper. One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated.
• Now transfer to the breadcrumbs and cheese mixture. Toss until it is completely coated.
• Grease the baking sheet with refined oil, transfer the chicken to baking sheet. Bake until chicken is cooked through, about 10-12 minutes.
• Place the chicken nuggets with carrot curls and green onion on a sheet of a fresh banana leaf. Serve chicken nuggets warm with olives on satay sticks.

Recipe courtesy: Ashvini Kumar, Executive Chef, Four Points by Sheraton Navi Mumbai

Cheese-Stuffed Bhavnagri Chilly
Ingredients:
For the stuffing

• 5 Bhavnagri chilly
• 100 gm cream cheese
• 50 gm cheese
• 10 gm roasted garlic
• 1 gm thyme
• 50 gm Panko breadcrumbs
• Salt as required

For the stuffing batter

• 30 gm corn flour
• 5 gm parsley
• 30 gm white flour
• 2 tbsp oil
• Salt as required

Method:

• Wash the chilies and cut them into half.
• Partially stuff the chilies with the stuffing.
• Once stuffed, dip the chilies in the batter and cover it with the breadcrumbs.
• Deep fry the chilies and serve them hot.
• Your cheese-stuffed Bhavnagri Chilly is ready

Recipe credit: Narendra Singh, Executive Chef, True Tramm Trunk