How to make Chettinaad Chicken Cups -
Cup shaped pastries baked and filled with chettinaad chicken.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Dough
Cuisine : Fusion
Course : Snacks and Starters
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 Golden Paneer Tricone Garlicky Mushroom Pakoras Crispy Arbi Tukras Green Masala Fish Fry
Chettinaad Chicken Cups 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 : 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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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.
