Tandoori Chicken Nuggets Make and Freeze Ramadan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a blender jar, blend the mayonnaise, mustard paste, lemon juice, garlic, black pepper powder and pink salt until smooth. Set aside.
2. In a chopper, chop the bread, onion and green chillies well. Set aside.
3. In a bowl, combine the chicken mince, the chopped mixture, ginger garlic paste, Kashmiri red chilli powder, cumin powder, pink salt, turmeric, coriander powder, orange food colour, black pepper powder, lemon juice and fresh coriander, and mix well.
4. Give the mixture coal smoke for 4-5 minutes.
5. Grease your hands with cooking oil, then shape 22 g portions of the mixture into nuggets of equal size.
6. In a bowl, mix the all-purpose flour with the garlic powder and pink salt.
7. In a separate bowl, mix the breadcrumbs with the Kashmiri red chilli powder.
8. Coat each nugget in the seasoned flour, then in the whisked egg, then in the seasoned breadcrumbs.
9. Store in an airtight container in the freezer for up to 3 months.
10. In a wok, heat the cooking oil and fry the nuggets on medium heat until golden. Makes 32-34 nuggets.
11. Serve with the garlic mayo sauce.

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

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