Chicken chaat puffs (makes 5)

Prep time: 6 hours Cook­ing time: 10 mins


In­gre­di­ents For chicken tikka 5 bite-size cubes of bone­less chicken 4 tsp ginger-gar­lic paste 1 tsp lemon juice 2 tbsp hung yo­gurt 1/2 tbsp cheese 1 tbsp grated Parme­san 2 tbsp boiled cashew nut paste 1/2 tsp green car­damom pow­der 1 green chilli, de­seeded and chopped 1 tbsp oil 2 tsp lemon juice 1/2 tsp mace pow­der salt and pep­per For honey-mus­tard dress­ing, mix to­gether 2 tsp honey 1 tbsp cream 1/2 tsp green car­damom pow­der 1 tbsp may­on­naise 1/2 tsp pom­mery mus­tard salt For shooter drink, mix to­gether 5 tbsp coarsely ground mint leaves 200ml or­ange juice 10 tbsp coarsely ground co­rian­der leaves pinch rock salt pinch roasted cumin pow­der 1 tsp lemon juice For se­molina puffs 5 se­molina puffs (avail­able at ma­jor In­dian sweet shops) For puffs’ fill­ing, mix to­gether 1 large potato, boiled, peeled and finely cubed 1 tbsp sev (avail­able at In­dian supermarkets) 1 tbsp finely chopped onion 1 tbsp par-boiled moong sprouts 1/2 green chilli, de­seeded and finely chopped 1 tbsp finely chopped raw mango 1/2 tsp lemon juice salt Method: 1. Mix chicken with ginger-gar­lic paste and lemon juice and re­frig­er­ate for 2 hours. 2. Mean­while, mix re­main­ing in­gre­di­ents to make white mari­nade. Add chicken and re­frig­er­ate again for 3-4 hours. 3. Skewer chicken and pan-fry or grill for 3-4 min­utes or un­til cooked. Mix with honey-mus­tard dress­ing then set aside. 4. Di­vide pre­pared drink be­tween 5 shooter glasses. 5. Di­vide se­molina puff fill­ing into 5 por­tions. Make small hole in cen­tre of each puff with your thumb. Care­fully spoon in fill­ing. 6. Place a puff over each shooter glass. Top with pre­pared chicken and serve im­me­di­ately.

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