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Chicken Dharampur

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Chicken breasts stuffed with chicken mince and nuts and cooked in the tandoor.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Chicken Dharampur

Main Ingredients

Chicken breasts with wing bone, Cashewnuts

Cuisine

Other

Course

Main Course-Chicken

Level Of Cooking

Medium

Ingredients

  • Chicken breasts with wing bone
    8
  • Cashewnuts
    2 tablespoons
  • Raisins
    2 tablespoons
  • Fresh coriander leaves
    1/4 bunch
  • Ginger-garlic paste
    2 teaspoons
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespo
  • Chicken mince
    200 grams
  • Garam masala powder
    1 tablespoon
  • Cumin powder
    2 teaspoon
  • Cheese grated
    3 tablespoons
  • Cornflour/ corn starch
    2 cups
  • Eggs
    2

Method

Step 1


Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves.

Step 2


Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours.

Step 3


Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture.

Step 4


Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown.

Step 5


Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.

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