Nutty Chicken Bites

  • Servings: 4
  • Difficulty: easy
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Spicy Chicken cooked in almond cashew paste, shaped into tiny cylinders inside samosa strips and deep fried for a delicious snack.

052500 gms chicken, skinless, boneless, cut into small pieces
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cooking oil
2-3 tbsp almond and cashew paste
1 tbsp green chilli paste
½ tbsp coriander powder
½ tbsp cumin powder
salt to taste
samosa patti for wrapping chicken mixture

Combine chicken with ginger garlic paste, oil, almond cashew paste, green chilli paste, coriander powder, cumin powder and salt to taste. Marinate chicken for minimum half an hour to maximum 4 hours. Keep refrigerated.

(Tip: The more you keep chicken for marination, the more juicer it will become.)

Heat oil in a deep pan.

Cut each samosa patti into 2 parts vertically. Place a piece of the samosa patti on a flat dry surface and place a portion of a marinated Chicken filling towards one end and start wrapping. Stick the edges by pressing them slightly to form a cylindrical shape as shown in the image.

Deep fry the chicken wraps in hot oil, a few pieces at a time, till they are golden brown in colour. Drain on absorbent paper.

Serve hot with green chutney.

(Tip: Ideal samosa patti should have a crust that’s neither too thin nor thick – it should be crisp but not too flaky)

Chicken Reshmi (Silken) Kebab

  • Servings: 3-4
  • Difficulty: easy
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Traditional Mughlai dish prepared with chicken marinated in almond/cashew nut paste and heavy cream and grilled in oven or barbecue.

026500 gms skinless, boneless chicken breast halves – cut into 1 1/2 inch piece
1 onion finely chopped
½ Cup heavy cream
1 tbsp Ginger garlic paste
½ cup Cashew-nut or almond
1 tsp white pepper powder
1 tsp Cardamom powder
2 tbsp fresh yogurt
1 tbsp lemon juice
3 tbsp finely chopped coriander leaves
½ Tsp Garam Masala
Salt to taste
Butter for basting

Soak the almonds or cashew nuts for 15 – 20 minutes in water. Then drain water and remove almond skin.

Grind soaked almonds, onion, ginger garlic paste and coriander leaves in a food processor to form a smooth paste.

In a large bowl, mix the above paste along with chicken, lemon juice, white pepper powder, cardamom powder, yoghurt, cream and garam masala. Season with Salt. Mix it well. 

Marinate in refrigerator overnight or 24 hours.

Preheat oven to grill mode 250°C. Thread kebabs onto skewers. Cook in oven for 8 to 10 minutes. Then brush with butter on both sides to retain moisture. Turn around and cook for another 8 mins until chicken is cooked.

Serve hot with Mint-Coriander Chutney , onions and lemon wedges.