Empty My Fridge
Chicken Croissant Sandwich
Ingredients
- Chicken · boneless500 g
- Cayenne pepper powder½ tsp
- Lal mirch powder 1 tsp orto taste
- Paprika powder1 tsp
- Onion powder1 tsp
- Lehsan powder1 tsp
- Zeera powder1 tsp
- Saltto taste
- Lemon1 tbsp
- Vegetable oil2 tbsp
- Lehsan finely chopped1 tbsp
- Pyaz sliced½ cups
- Cream½ cups
- Cheddar cheese40 g
- Croissant4
- Iceberg lettuce · shredded⅓ cups
- Mozzarella cheese · grated2–3 tbsp
Instructions
- In a bowl, mix the chicken cubes with cayenne, red chilli powder, paprika, onion powder, garlic powder, cumin powder, pink salt and lemon juice.
- Cover and marinate for 15 minutes.
- Heat the cooking oil in a pan. Add the chopped garlic and fry until fragrant, then add the marinated chicken and cook on medium heat for 3-4 minutes.
- Add the sliced onion and cook on medium heat for 1-2 minutes.
- Turn off the heat, stir in the cream, then turn the heat back on to medium and cook for 2 minutes.
- Add the grated cheddar, stir and cook on medium heat for 2 minutes.
- Cut each croissant in half horizontally, fill with shredded iceberg, the chicken filling and mozzarella, then close with the top half.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonCreamChickenMozzarella cheeseCheddar cheese
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