How to make Crunchy Chicken Achari - Chicken cooked in a pickle masala.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boneless Chicken Breasts (हड्डी रहित चिकन ब्रेस्ट), Cornflakes
Cuisine : Fusion
Course : Snacks and Starters
Crunchy Chicken Achari 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.
For more recipes related to Crunchy Chicken Achari checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Deep Pan Pizza, Vazhakkai Cutlet, Chutney Dosa, Baked Bean Wraps.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Crunchy Chicken Achari Recipe
Boneless Chicken Breasts 3
Cornflakes 1 1/2 cups
Refined flour (maida) 4 tablespoons
Cornflour 2 tablespoons
Green chilli pickle 1/4 cup
Chicken chilli masala 2 tablespoons
Egg 1
Oil for shallow frying
For garnishing
Thin strips of green, red and yellow capsicum
Method
Step 1
Grind together cornflakes, refined flour and cornflour and transfer into a bowl.
Step 2
Grind chilli pickle into a fine paste and transfer into another bowl.
Step 3
Cut chicken breasts into small pieces and place them in a bowl. Add chilli pickle and chicken chilli masala and mix well.
Step 4
Break egg into a bowl, whisk well and add to the chicken.
Step 5
Heat oil in a non-stick pan.
Step 6
Spread the cornflakes mixture in a plate. Coat the chicken pieces evenly with this mixture.
Step 7
Place the chicken pieces in the pan and cook, flipping sides, till evenly golden and crisp.
Step 8
Transfer onto a serving plate, garnish with thin strips of green, red and yellow capsicum and serve hot.
