Empty My Fridge
Spicy Chicken Fried Egg Kati Roll - Homemade Garam Masala
Ingredients
- Chicken thigh4
- Flour1 cup
- Red onion · sliced1
- Tomato · sliced½
- Tortilla2
- Egg2
- Ginger · sliced1
- Cilantro · chopped½ cups
- Mint · chopped¼ cups
- Salt1 tsp
- Black pepper
- Rice wine vinegar1 tbsp
- Lime · juiced½
- Coconut milk½ cans
- Cinnamon1 tbsp
- Clove¼ tsp
- Cardamom 1/2 teaspoon cumin¼ tsp
- Cayenne pepper1 tsp
Instructions
- Make the green coconut sauce: blend the ginger, jalapeño (seeds removed), garlic, cilantro, mint, a dash of salt and pepper, rice vinegar, lime juice and coconut milk in a food processor until combined. Transfer to a squeeze bottle.
- Make the garam masala: mix the salt, paprika, cinnamon, turmeric, cloves, cardamom, cumin and cayenne in a small jar by shaking.
- Cut the chicken thighs into chunks. Mix 3 tablespoons of the garam masala into the flour. Put the yogurt in a second bowl. Dip each chunk in the flour, then the yogurt, then the flour again.
- Fry the chicken until brown and crispy. Drain on paper towels and sprinkle with a dash of salt.
- Warm a sauté pan with oil. Add a tortilla and flip once it is toasty. Crack an egg onto the tortilla and gently scramble it. Flip and cook until the egg is set.
- Assemble: layer tomato, onion and crispy chicken on a tortilla, drizzle with green coconut sauce, roll up and garnish with cilantro.
Summarized from LifebyMikeG's video. Watch it for the details.
More recipes with
OnionEggGingerTomatoRed onionLimeChicken thighCoconut milk
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