Thread Malai Chicken Sticks Make & Freeze Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a flat bowl, mix the yogurt, crushed green chillies, ginger garlic paste, cumin powder, pink salt, black pepper powder, cashew powder, 2 tbsp cornflour, garam masala, white pepper, dried fenugreek leaves, cream and lemon juice.
2. Add the chicken strips and mix well.
3. Add 2 tbsp cornflour, mix well, cover and rest for 30 minutes.
4. On a flat surface, place the roll sheets, fold them and cut into thin thread-like strips.
5. Spread the threads out evenly, sprinkle with cornflour and coat well.
6. Thread the marinated chicken strips onto wooden skewers and brush generously with the sauce, keeping some marinade aside for later.
7. Wrap each chicken skewer in roll sheet threads, press gently to flatten and set, then rest for 10-15 minutes (makes 11-12).
8. Store in an airtight container in the freezer for up to 1 month.
9. Heat 1 tsp cooking oil in a pan. Add the reserved marinade and water gradually, mix well and cook for a minute or until thickened.
10. Stir in the chicken powder and fresh coriander and cook on medium heat for a minute. Adjust salt if needed. Set the dip aside.
11. Heat cooking oil in a wok to 140°C and deep fry the skewers on low heat for 10-12 minutes, until golden and crispy.
12. Alternatively, air fry in a preheated air fryer at 180°C: spray the thread-wrapped skewers with oil and air fry for 10-12 minutes, flipping halfway.
13. Serve with the creamy dip.

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

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