As the blessed month of ramadan is around the corner, all the muslim kitchen will be busy in pre-ramadan preparations. This helps in reducing the amount of time spent in kitchen during the fasting period . During ifthar , a snack is compulsory in most of the houses. This chicken masala filling is a ‘multi-purpose’ filling which can be used in chicken samosa, chicken puff, chicken cutlet , bread sandwich , malabar style chatti pathiri (layered masala pancake) , chicken cheese balls etc. I usually prepare this before ramadan starts and store in small containers(just enough for a single iftar ) in the freezer . On the day I plan to use the filling, I take it out of the freezer and give enough time to cool to room temperature. Then use it to make the desired snack for the day.
Preparation time : 10 minutes
Cooking time : 25 minutes
Ingredients:
- boneless chicken – 450 gms
- onion – 6 medium (chopped)
- ginger-garlic paste – 2 teaspoon
- green chilly – 3 (slit)
- coriander powder – 2 teaspoon
- garam masala powder – 1.5 teaspoon
- turmeric powder – 1/4 teaspoon
- lemon juice – 1 teaspoon
- pepper – 1.5 teaspoon
- salt
- oil
- curry leaves – little
- coriander leaves – to garnish
Method :
Step 1 : Clean and cut the boneless chicken into medium pieces. cook the chicken pieces with pepper and salt. let it cool. Then shred it. Keep it aside.
Step 2 : In a deep pan, pour 5-6 tablespoon oil. saute finely chopped onions until translucent. put 5-6 curry leaves. Saute ginger-garlic paste until raw smell disappears . Then slit the green chillies and add to the above.
Step 3 : Add coriander powder , garam masala powder ,turmeric powder and salt. Combine well. add lime juice and mix well.
Step 4 : Finally add shredded chicken pieces. Mix it really well. garnish with coriander leaves. remove from flame.
Let the Chicken masala filling cool down . Transfer in into small air tight containers and freeze it.
Take a container when required from the freezer. Cool it down to room temperature. Then use it to make your choice of snack.
-> fill the masala in samosa sheet and deep fry it
-> Fill the masala in puff pastry and fold it into desired shape. brush it with egg white and bake it in a pre-heated oven of 200 degrees for 15 minutes or until it puffs up well.
-> Place the masala in between 2 slices of bread .Then grill it or pan roast it using butter.
-> Mix the masala with mozzarella cheese. shape it into small balls. Dip it in egg and roll it over breadcrumbs. Then deep fry it to get golden cheesy chicken balls.
-> Mix the masala with boiled and mashed potatoes. Shape it into cutlets. then dip it in egg and roll it over breadcrumbs. Shallow fry in a greased pan to get delicious chicken cutlet.
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