Hey there My Awesome People!
As I promised earlier, here I am with yet another dish today. When it comes to non veg dishes, chicken is preferred by most as it is less acidic than red meat and is not as fatty, it is versatile and cooks quickly. Another benefit is, even kids love it.
I am always inspired by food from different cultures and try to incorporate those cuisines and recipes as per the preferences in my household. When there isn’t something inspiring or I am being too lazy to cook something special, I don’t push hard. This way my brain is not forced to concentrare on something I don’t want to do or think of. Surprisingly, these are the moments when I come up with recipes that turn out to be popular with whoever I share with. Today’s recipe is one of those and with Ramzan right around the corner, I couldn’t think of better time to share this. No worries if you aren’t a Muslim, food is for everyone and anyone who loves to indulge. Check out my Chicken Nuggets recipe for anytime munching. Pair these dishes with my healthy and refreshing Mojito for lemon and ginger burst.
Now, there are two ways to make it. Baked or Deep Fried.
This one is spicy, crispy and tangy recipe that is topped with subtle crunch of sesame seeds.
Lots of people love to add edible food colouring that looks attractive but I prefer to avoid as much as I can. The use of Kashmiri chillies in this dish adds a vibrant red colour without excessive heat. Sometimes, when in a hurry or making a smaller batch, I serve the chicken fried but never in a large wok with a liters of oil. Using 80-100 ML of oil and frying in batches while turning when halfway cooked gives equally delicious results.
Potatoes and Chicken are so versatile and people all around the world use these two ingredients. You can also use sweet potatoes for today’s recipe.
CHICKEN WRAPPED IN CRISPY POTATOES
Serves-2 (Depends on how much you eat)
300 Grams of Boneless Chicken Cubes (Slightly larger than bite size)
2 Medium Potatoes/Sweet Potatoes
1 1/4 Tbsp of Fresh Ginger Garlic Paste
1 1/2 Tsp of Red Chilli Powder (Kashmiri Chilli) and 2 Green Chillies finely chopped or crushed in food processor
1 1/4 Tsp of Coriander Powder
1/2 Tsp of Roasted Cumin Powder
1 Tsp of Chicken Masala (or Meat Masala)
1/3-1/2 Tsp of Crushed Black Pepper
1/2 Tbsp of White Sesame Seeds
1/4 Tsp of Dried Oregano
3/4 Tsp of Salt (Sea Salt)
3 Tbsp of Vinegar
1 Cup of Water
Chaat Masala (a sour, slightly salty with ginger and pepper flavoured dry mixture easily sold in Asian supermarkets or Indian stores that can be sprinkled on fruits and vegetable salads as well) for Sprinkling
Chopped Coriander Leaves and Lemon Wedges for Garnishing
-Marinate chicken cubes in ginger garlic paste, green chillies, oregano and all the dried spices, except chaat masala and salt.
Slice potatoes/sweet potatoes thinly and soak them in the mixture of water and vinegar. Doing so will keep the potatoes from turning dark and the vinegar will slightly cook and add tangy flavour to the potatoes. This will also make it easier to bend the potatoes later.
Marinate both the chicken and potatoes for couple of hours in the refrigerator. This dish is all about intense flavours mellowed together.
-Before cooking, take out both the chicken and soaked potatoes to bring them at room temperature.
Now, heat the oil in a wok or preheat the oven to 180 degree celcius.
-Add salt and sesame seeds to the chicken combining everything thoroughly.
-Now take a slice of potato and chicken cube as if you are wrapping the chicken in that potato slice. Once you have properly positioned it, run a wooden skewer through it to secure everything. Repeat until you are done with every piece of chicken.
-In hot( not burning) oil, fry 4-5 pieces at a time. Be careful as you would not want the oil to splatter all over the place, especially you. It will take 5-7 minutes depending on the size of the chicken.
-For baking, spread all the wrapped pieces on a lined tray and use an oil spray on the sheet as well as the chicken. Cook for 15-18 minutes.
-Finish the dish with sprinkle of chaat masala and chopped coriander and lemon wedgesand serve with chutney or your choice of dip.
Leave me your precious feedbacks and do try this recipe out. Thank you so much! Also, don’t hesitate to ask me any questions regarding this recipe or requests for a dish of your choice.
Take Care you all..GOOD LUCK..xoxo