Succulent chicken cubes with a crispy coating
Ingredients:
2 kg chicken breast boneless (cut into 1”cubes)
2 eggs
3 tbsp fresh cream
250g Dried golden breadcrumbs or panko breadcrumbs for coating
Wooden tooth picks
Oil for deep frying
Marinade:
100g coriander leaves
100g mint leaves
8-10 green chillies (adjust according to taste, this quantity will give a moderate level of spice)
8-10 cloves garlic (peeled)
50g ginger (peel and chop roughly)
½ tbsp citric acid
½ tbsp meat tenderiser
½ tbsp cumin seeds (zeera)
1 tbsp lemon juice
4 tsp salt
Method:
Add some water and grind together all the ingredients, in the marinade section, to a fine paste. Do not make it too runny just enough to coat the chicken pieces.
Marinate the chicken with the prepared paste and fresh cream. Set aside for at least 24 hours. This gives the best results and helps in keeping the chicken pieces very succulent and soft.
Beat eggs and leave aside in a bowl. Pour out some breadcrumbs in a separate bowl.
Thread two chicken pieces in one tooth pick at a time.
Dip in egg and then breadcrumbs. Repeat the process and smoothen.
Heat oil in a round, deep frying pan (kadhai). Fry chicken pieces in batches on medium flame. Keep turning them occasionally. It should take about 8-10 minutes to fry each batch. Serve with a dip of your choice!
Freezing technique
Place the sticks in a tray, place a layer of cling film and then top it with another layer of sticks and so on until finish. Leave this tray in the freezer fro 3-4 hours or until completely frozen. Now you can take them off the tray and fill them in a freezer bag to store them.
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