Say goodbye to your usual paneer tikka this party season. These easy to make recipes are sure to earn you the title of the perfect host.
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
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