Chicken Crunch Tiles (Make & Freeze) Ramzan Special

By Food Fusion · 120 min

Ingredients

Instructions

1. In a chopper, blend the green chillies, garlic and ginger until finely chopped, then add the coriander and mint and chop again.
2. Set aside three quarters of the green masala for later.
3. Pat the chicken dry and cut it into small cubes.
4. Add the chicken, red chilli powder, black pepper, roasted crushed cumin, chaat masala, roasted crushed coriander seeds, garam masala and 2½ tsp salt to the chopper and chop until finely minced.
5. Refrigerate the mixture for 30 minutes.
6. Mix the reserved green masala with 1 tbsp oil, the fried onion, 1 tsp roasted crushed cumin, 1 tsp salt and the lemon juice to make the stuffing.
7. On a plastic sheet, flatten 55 g of chicken mixture, place a cheese slice and the stuffing on it, then fold and shape into a tile.
8. Beat the eggs with ¼ tsp black pepper and ¼ tsp salt. Put breadcrumbs in one flat bowl and the egg mixture in another.
9. Coat each tile in egg, then in breadcrumbs.
10. Freeze the tiles if storing; they keep up to 2 months in the freezer.
11. Heat oil in a wok to 160°C.
12. Fry the tiles on medium heat for 3-4 minutes, until golden and crispy.
13. Serve with ketchup or a sauce of your choice.

Summarized from Food Fusion's video. Watch it for the details.

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