How to make Chettinaad Chicken Cups -

Cup shaped pastries baked and filled with chettinaad chicken.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Dough

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Chettinaad Chicken Cups checkout Healthy Chicken Burger, Shawarma, Chicken Seekh Kabab, Chicken Gold Coin . You can also find more Snacks and Starters recipes like Murgh Ke Wade Khichu Grilled Vegetables And Mozzarella Panini Onion Parmesan Cheese Toast

Chettinaad Chicken Cups

Chettinaad Chicken Cups Recipe Card

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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 : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chettinaad Chicken Cups Recipe

  • Chicken on bone, cut into cubes 450 grams

  • Dough puff pastry as required

  • Refined flour (maida) for dusting

  • Oil 3 tablespoons

  • Curry leaves 10-12

  • Ginger chopped 1 inch

  • Garlic cloves chopped 5-6

  • Onions finely chopped 2 medium

  • Red chilli powder ½ teaspoon

  • Turmeric powder ½ teaspoon

  • coriander leaves chopped 1 tablespoon

  • Lemon ¼

  • Paste

  • Scraped coconut roasted ¾ cup

  • Coriander seeds roasted 2 tablespoons

  • Cumin seeds roasted 1 teaspoon

  • Dried red chillies roasted 5-6

Method

Step 1

Preheat oven to 180ºC.

Step 2

Dust the worktop with some flour and place some dough on it. Roll out into a thin sheet.

Step 3

Using a large cookie cutter, cut out discs from the sheet. Discard the excess dough.

Step 4

Roll out the discs a little and line a silicon muffin mould tray with them. Prick them with a fork. Put the tray in the preheated oven and blind bake for 10-15 minutes. Remove from oven and cool.

Step 5

To make the paste, grind together coconut, coriander seeds, cumin seeds and dried red chilies with a little water into a fine paste.

Step 6

Heat oil in a non-stick pan. Add curry leaves and let them splutter. Add ginger and garlic, mix and sauté for 2 minutes.

Step 7

Add onions, mix and sauté till golden. Add chili powder and turmeric powder, mix well and sauté for a minute.

Step 8

Add ground paste, mix well and sauté for 2 minutes. Add chicken, mix and cook for a minute.

Step 9

Add salt and mix well. Add some water, mix well and cook till the chicken is fully done.

Step 10

Add coriander leaves and lemon juice, mix well and cook for a minute.

Step 11

Fill the baked cups with Chettinaad chicken and garnish with coriander sprigs.

Step 12

Serve immediately.

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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 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.