Crispy Chicken and Cheese
By : Gargi Roy ChoudhuryCategory : Chicken, Chicken lunch
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
- Put the chicken cubes in a bowl.
- Add garlic, salt, crushed peppercorns, coriander leaves, lemon juice, egg and tomato ketchup.
- Let them marinate for half an hour.
- Place the breadcrumbs in a plate.
- Take toothpicks and string two chicken cubes on each with a cheese cube between them.
- Roll them in the breadcrumbs so that they are well covered all around.
- Dip them in the remaining marinade and once more roll them in the breadcrumbs to double coat.
- Press lightly so that the breadcrumbs stick firmly.
- Heat sufficient oil in a kadai till hot.
- Slide the chicken and cheese fingers and deep fry till golden and crisp.
- Drain and place on an absorbent paper.
- To make the sauce mix mayonnaise and tomato ketchup in a bowl.
- Arrange the chicken and cheese fingers on a serving plate.
- Garnish with a sprig of parsley and serve hot with the sauce.
Ingredients:
2 (� inch cubes) - boneless chicken breasts
200 g (� inch cubes) - cheese
1 cup - breadcrumbs
4 to 5 cloves - garlic, chopped
4 to 5 - black peppercorns, crushed
1 tbsp - fresh coriander leaves, chopped
2 tsp - lemon juice
1 - egg, beaten
1 tbsp - tomato ketchup
oil to deep fry
salt to taste
2 (� inch cubes) - boneless chicken breasts
200 g (� inch cubes) - cheese
1 cup - breadcrumbs
4 to 5 cloves - garlic, chopped
4 to 5 - black peppercorns, crushed
1 tbsp - fresh coriander leaves, chopped
2 tsp - lemon juice
1 - egg, beaten
1 tbsp - tomato ketchup
oil to deep fry
salt to taste
For Sauce:
6 tbsp - mayonnaise
3 tbsp - tomato ketchup
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