Скачать или смотреть Chettinaad Chicken Cups | Sanjeev Kapoor Khazana

A spicy Chettinaad chicken mixture filled in puff pastry cups and baked till crisp. The combination is surprisingly good.

CHETTINAAD CHICKEN CUPS - (Serves - 4)

Ingredients

450 grams chicken on bone, cut into cubes
Puff pastry dough as required
Refined flour for dusting
3 tablespoons oil
10-12 curry leaves
1 inch ginger, chopped
5-6 garlic cloves, chopped
2 medium onions, finely chopped
½ teaspoon red chilli powder
½ teaspoon turmeric powder
1 tablespoon chopped fresh coriander leaves
Juice of ¼ lemon
Paste
¾ cup scraped fresh coconut, roasted
2 teaspoons coriander seeds, roasted
1 teaspoon cumin seeds, roasted
5-6 dried red chillies, roasted

Method

1. Preheat oven at 180ºC.
2. Dust the worktop with some flour and place some dough on it. Roll out into a thin sheet.
3. Using a large cookie cutter, cut out discs from the sheet. Discard the excess dough.
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 bake for 10-15 minutes. Remove from oven and cool.
5. To make the paste, grind together coconut, coriander seeds, cumin seeds and dried red chillies into a fine paste with water as required.
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.
7. Add onions, mix and sauté till golden. Add chilli powder and turmeric powder, mix well and sauté for a minute.
8. Add ground paste, mix well and sauté for 2 minutes. Add chicken, mix and cook for a minute.
9. Add salt and mix well. Add some water, mix well and cook the chicken is fully done.
10. Add chopped coriander and lemon juice, mix well and cook for a minute.
11. Fill the baked cups with a portion of Chettinaad chicken and garnish with coriander sprigs.
12. Serve immediately.

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