How to make Seed Crusted Chicken with Mango Yogurt Sauce -

Chicken breasts coated with mixed seeds, shallow fried and served with a tangy mango sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Mixed seeds (pumpkin/sunflower/melon/black sesame seeds)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Seed Crusted Chicken with Mango Yogurt Sauce checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Egg Roll Steamed Seafood Packets Tandoori Gobhi Masala - SK Khazana Cheesy Garlic Bread

Seed Crusted Chicken with Mango Yogurt Sauce

Seed Crusted Chicken with Mango Yogurt Sauce 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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Seed Crusted Chicken with Mango Yogurt Sauce Recipe

  • Boneless chicken breasts 2

  • Mixed seeds (pumpkin/sunflower/melon/black sesame seeds) , toasted 3/4 cup

  • Desiccated coconut 1/4 cup

  • Egg 1

  • Salt to taste

  • Rice flour 1 cup

  • Oil for shallow frying

  • Black peppercorns , crushed to taste

  • Sauce

  • Mango puree 1/2 cup

  • Yogurt 1/4 cup

  • Mustard paste 3 tablespoons

  • Lemon juice 1 tablespoon

  • Red chilli flakes 2 teaspoons


Step 1

Put the mixed seeds into a blender jar, grind into a fine powder and transfer onto a plate. Add desiccated coconut and mix well.

Step 2

To make dipping sauce, take yogurt in a bowl, add mango puree, mustard paste, lemon juice and chilli flakes in a bowl and mix till well combined. Transfer into a small container with a lid.

Step 3

Break egg into a bowl, whisk well, add salt and whisk again. Spread the rice flour on another plate. Add salt and mix well.

Step 4

Heat oil in a non-stick pan.

Step 5

Place the chicken breasts on yet another plate, sprinkle salt and crushed black peppercorns over them rub in well on both sides.

Step 6

Dust the chicken with the rice flour, dip in egg and then coat it with the seeds mixture.

Step 7

Place the chicken in the hot pan and cook, turning sides, till chicken is cooked and both sides are evenly golden brown. Drain and place them on an absorbent paper.

Step 8

Cut the chicken into slices and pack them in tiffin with the mango yogurt sauce.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.