Spicy Chicken & Cheese Croquettes Ingredients: Chicken- 1 kg (boneless) Potatoes- 1/2 kg 6 medium sized tomatoes (well blended) Onions- 2 large (finely chopped) Oil- 4 tbsp ginger paste- 1tsp garlic paste- 1 tsp Red chilly paste/ Red chilli sauce- 2 heaped tbsp Chicken stock (reserved from boiling the chicken) Salt- 1tsp Red chilly powder- 2 tsp Coriander powder 1 tsp Tandoori masala powder- 2 tbsp Paprika powder- 1 tsp (optional) Mozzarella cheese (grated) - about 1 cup 1 egg Breadcrumbs Method: Cut the chicken into small pieces. Add 1 tsp salt and 1 tsp ginger garlic paste. Boil the chicken in a pressure cooker on medium heat until three whistles. After boiling, reserve the chicken stock for later use. Finely shred the chicken using your hands or a wooden spoon. Keep aside. Simultaneously, boil the potatoes with the skin on for 10-15 minutes until it is completely boiled. Peel off the skin. It will come off easily after it is completely boiled. Mash the potatoes using a masher and keep aside. Heat oil in a wok. Add the onions. Fry until brown and translucent. Add the ginger garlic paste and chilly paste, and saute for a couple of minutes. Add the tomatoes with the salt and rest of the spices. Cook until the mixture thickens. Add the chicken stock and cook for a few minutes. Now add the chicken and potatoes. mix well until everything is well incorporated. Cook for another couple of minutes. Spread the mixture on a flat dish and leave to cool. Pinch out about 40 balls from the mixture, stuff with the grated cheese and shape into croquettes. Freeze at least for an hour before frying. It can be kept frozen for up to 2 weeks. Before frying the croquettes, beat an egg with a pinch of salt and black pepper powder. Dip the croquettes into the egg wash, cover in breadcrumb and fry on medium heat for 2-3 minutes or until golden brown. TIP: while freezing the croquettes, sift a layer of cornflour or all-purpose flour onto the croquettes so that they dont stick together. Spicy Chicken & Cheese Croquettes Ingredients: Chicken- 1 kg (boneless) Potatoes- 1/2 kg 6 medium sized tomatoes (well blended) Onions- 2 large (finely chopped) Oil- 4 tbsp ginger paste- 1tsp garlic paste- 1 tsp Red chilly paste/ Red chilli sauce- 2 heaped tbsp Chicken stock (reserved from boiling the chicken) Salt- 1tsp Red chilly powder- 2 tsp Coriander powder 1 tsp Tandoori masala powder- 2 tbsp Paprika powder- 1 tsp (optional) Mozzarella cheese (grated) - about 1 cup 1 egg Breadcrumbs Method: Cut the chicken into small pieces. Add 1 tsp salt and 1 tsp ginger garlic paste. Boil the chicken in a pressure cooker on medium heat until three whistles. After boiling, reserve the chicken stock for later use. Finely shred the chicken using your hands or a wooden spoon. Keep aside. Simultaneously, boil the potatoes with the skin on for 10-15 minutes until it is completely boiled. Peel off the skin. It will come off easily after it is completely boiled. Mash the potatoes using a masher and keep aside. Heat oil in a wok. Add the onions. Fry until brown and translucent. Add the ginger garlic paste and chilly paste, and saute for a couple of minutes. Add the tomatoes with the salt and rest of the spices. Cook until the mixture thickens. Add the chicken stock and cook for a few minutes. Now add the chicken and potatoes. mix well until everything is well incorporated. Cook for another couple of minutes. Spread the mixture on a flat dish and leave to cool. Pinch out about 40 balls from the mixture, stuff with the grated cheese and shape into croquettes. Freeze at least for an hour before frying. It can be kept frozen for up to 2 weeks. Before frying the croquettes, beat an egg with a pinch of salt and black pepper powder. Dip the croquettes into the egg wash, cover in breadcrumb and fry on medium heat for 2-3 minutes or until golden brown. TIP: while freezing the croquettes, sift a layer of cornflour or all-purpose flour onto the croquettes so that they dont stick together.
Posted on: Mon, 24 Nov 2014 05:55:58 +0000
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