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Seed Crusted Chicken with Mango Yogurt Sauce

Chicken breasts coated with mixed seeds, shallow fried and served with a tangy mango sauce This is a Sanjeev Kapoor exclusive recipe.

New Update
Seed Crusted Chicken with Mango Yogurt Sauce
Main Ingredients Boneless chicken breasts, Mixed seeds (pumpkin/sunflower/melon/black sesame seeds)
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg
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Ingredients list for Seed Crusted Chicken with Mango Yogurt Sauce

  • 2 Boneless chicken breasts
  • 3/4 cup Mixed seeds (pumpkin/sunflower/melon/black sesame seeds) , toasted
  • 1/4 cup Desiccated coconut
  • 1 Egg
  • to taste Salt
  • 1 cup Rice flour
  • for shallow frying Oil
  • to taste Black peppercorns , crushed
  • Sauce
  • 1/2 cup Mango puree
  • 1/4 cup Yogurt
  • 3 tablespoons Mustard paste
  • 1 tablespoon Lemon juice
  • 2 teaspoons Red chilli flakes

Method

  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.
  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.
  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.
  4. Heat oil in a non-stick pan.
  5. Place the chicken breasts on yet another plate, sprinkle salt and crushed black peppercorns over them rub in well on both sides.
  6. Dust the chicken with the rice flour, dip in egg and then coat it with the seeds mixture.
  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.
  8. Cut the chicken into slices and pack them in tiffin with the mango yogurt sauce.
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