How to make Hot and Sour Chicken Parcels -
Boneless chicken breasts stuffed with spicy chicken mince, made into parcels and pan cooked.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Chicken (चिकन), Raisins (किशमिश)
Cuisine : Fusion
Course : Main Course Chicken
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For more recipes related to Hot and Sour Chicken Parcels checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Balsamic Chicken Plum Chilli Roast Chicken Lotus Wrapped Chicken Koyla Butter Chicken
Hot and Sour Chicken Parcels Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hot and Sour Chicken Parcels Recipe
Chicken 1¼ cups
Raisins 2
Oil 4-5 tablespoon
Ginger finely chopped 1 tablespoon
garlic finely chopped 1 tablespoon
Green chillies finely chopped 3
onion finely chopped 1 large
Raisins 1 tablespoon
Salt to taste
Mozzarella cheese 200 grams
Crushed black peppercorns to taste
Chilli garlic sauce 3 tablespoon
Tomato ketchup 2 tablespoon
Spring onion green flowers 2
Method
Step 1
Heat 1 tbsp oil in a non-stick pan, add ginger, garlic, green chillies and sauté till garlic is lightly browned. Add onion and raisins and sauté for a minute.
Step 2
Add chicken mince and mix well. Add salt and cook, stirring continuously, till the mixture dries up. Transfer the stuffing into a bowl. Grate mozzarella cheese into the bowl and set aside.
Step 3
Cut the chicken breasts into thin slices. Pound each slice with a meat hammer.
Step 4
Place the slices on the worktop and sprinkle little salt and crushed black peppercorns on them.
Step 5
Heat the remaining oil in a non-stick pan.
Step 6
Mix together chicken mince and cheese. Place a portion of this stuffing on each chicken breast and fold to make parcels.
Step 7
Place the parcels in the pan, folded side facing down and cook till the underside turns golden.
Step 8
Flip and cook further for 3-4 minutes or till the other side turns golden.
Step 9
Pour chilli garlic sauce and tomato ketchup into the pan and coat the parcels well with the sauces.
Step 10
Place spring onion green flowers on a serving plate, transfer the chicken parcels onto the plate and serve hot.
Nutrition Info
Calories : 1934 Kcal
Carbohydrates : 34.9 gm
Protein : 192.5 gm
Fat : 113.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
