Dry Chicken Chop with Shorser Jhaal


For dry chicken chop
• 300 gm Boneless chicken breast (boil and shredded)
• 60 gm Onion (finely chopped)
• 1 tbsp Ginger-garlic paste
• 1 no Tomato (chopped)
• 3 no Green chilli (finely chopped)
• 1 tsp Coriander powder
• 1 no Boil potato (medium size)
• 2 tbsp Fresh coriander (finely chopped)
• ½ tsp Garam masala powder (cardamom, cloves, cinnamon)
• Salt to taste
• 2 no Eggs
• 1 cup Dry breadcrumbs
• 50 ml Refined oil

For shorser jhaal :
• 2 tbsp Brown mustard seed (soaked in water)
• 1 tbsp Poppy seed (soaked in water)
• ½ tsp Onion seed
• 2 no Green chilli slit
• Salt to taste
• 1 tsp Sugar
• Ό tsp Turmeric powder
• 1 tbsp Mustard oil
• 2 tbsp Curd
• 1 no Onion (thinly sliced)
• 1 tsp Ginger paste

For dry chicken chop:
• Take a sauce pan, heat it up with 2 tbsp of oil, add onion and sautι until light brown in colour, add ginger-garlic paste, stir the raw smell goes off, add tomato, garam masala powder and salt, cook till tomato becomes soft and mashed.
• Add coriander powder and green chilli, stir for a while, add boil and shredded chicken, and boil potato, stir and mash it with a spatula for 5 minutes until chicken and spice get well mix.
• Remove from the fire, add fresh coriander chopped and adjust seasoning.
• Divide the mixture into 6 equal balls and give them shape like a disk.
• In a bowl whisk the egg with 1 tbsp of water, take a ball first dip into the egg mixture and roll and coat it on the breadcrumb, do the same process for the rest of the balls.
• Heat a thick bottom pan with little oil over low flame, when ready shallow fry the chicken balls until crisp and golden brown in colour.
• Remove and place on the serving plate.

For spicy Ladoo:
• Grind the poppy seed and mustard seed into a grinder, make a fine paste and keep it aside.
• Heat a sauce pan with mustard oil over medium flame, tempered onion seed with green chilli, add onion and ginger paste sautι until onion get soft and light brown in colour.
• Add turmeric powder, curd and sugar, stir for a while, add mustard paste and little water, cook for 5 minutes, when it gets saucy constancy remove from the fire and serve with chicken chop.

Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.