Tuesday, 9 January 2018

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Chicken Ala Kiev Recipe By Food Fusion Food Fusion


Here is Our version of Chicken Ala Kiev Recipe. Try it at home and enjoy restaurant quality taste. #HappyCookingToYou

Chicken Ala Kiev

Recipe in English:

Ingredients:

For Butter Filling:

Makhan (Butter) ½ cup

Namak (Salt) 1-2 pinch

Lehsan (Garlic) crushed 1 tsp 

Hara dhaniya/parsley (Coriander/Parsley) chopped 1 tbs

Dried oregano ½ tsp

For Chicken Fillet:

Chicken fillets 2

Namak (Salt) ¼ tsp or to taste

Kali mirch powder (Black pepper powder) 1-2 pinch

For Coating:

Anday (Eggs) 2

Paani (Water) cold 1-2 tbs 

Maida (Flour) 1 cup 

Namak (Salt) ½ tsp 

Kali mirch powder (Black pepper powder) ½ tsp

Breadcrumbs 1 cup or as required 

Dried parsley 1-2 tbs (optional)

Oil for frying

Directions:

1-In butter, add salt, garlic (crushed), fresh coriander/parsley (chopped), oregano and mix well. Do not over mix otherwise butter start to melt. Refrigerate for 30 minutes.

2-Cut the chicken breasts from middle and make a pocket. 

3-Season the pieces of chicken both sides with salt and black pepper powder.

4-Now fill the pocket of chicken breast with seasoned butter filling and close the opening and refrigerate for 15 minutes.

5-In eggs, add cold water and give it a good mix.

6-In flour, add salt and black pepper powder and mix it.

7-In breadcrumbs, add dried parsley and mix it.

8-Coat the chicken fillets well with the seasoned flour, dip the floured chicken in the egg mixture and then roll in the bread crumbs. Repeat the process and again refrigerate for 20 minutes.

9-Deep fry for 4-5 minutes until golden or bake at 180 degrees for 20-25 minutes.

10-Serve hot.

Recipe in Urdu:

Ajza:

For Butter Filling:

Makhan (Butter) ½ cup

Namak (Salt) 1-2 pinch

Lehsan (Garlic) crushed 1 tsp 

Hara dhaniya/parsley (Coriander/Parsley) chopped 1 tbs

Dried oregano ½ tsp

For Chicken Fillet:

Chicken fillets 2

Namak (Salt) ¼ tsp or to taste

Kali mirch powder (Black pepper powder) 1-2 pinch

For Coating:

Anday (Eggs) 2

Paani (Water) cold 1-2 tbs 

Maida (Flour) 1 cup 

Namak (Salt) ½ tsp 

Kali mirch powder (Black pepper powder) ½ tsp

Breadcrumbs 1 cup or as required 

Dried parsley 1-2 tbs (optional)

Oil for frying

Directions:

1-Makhan (salted & softened) mein namak,lehsan (crushed),hara dhaniya/parsley (chopped) aur aregano dal ker ache tarhan mix ker lein.Over mix nahi karna werna makhan pighalna shuru hojayega. Refrigerator mein 30 minutes kliya rakh dein. 

2-Chicken breast pieces ko beech mein sa half cut karein aur pocket sa bana lein.

3-Chicken pieces per namak aur kali mirch powder chirak dein.

4-Ab chicken breast ki pockets mein seasoned butter filling bhar dein aur opening ko bund ker dein aur 15 minute kliya refrigerate ker lein.

5-Anday mein thanda paani dal ker ache tarhan mix ker lein.

6-Maida mein namak aur kali mirch powder dal ker mix ker lein.

7-Breadcrumbs mein dried parsley dal ker mix ker lein.

8-Chicken fillets ko seasoned maida mein ache tarhan coat ker k egg mixture mein dip karein phr breadcrumbs mein roll ker lein,yehe process dubare karein aur 20 minutes kliya refrigerate ker lein.

9-Sunhairi hunay tak 4-5 minute kliya deep fry ker lein ya 180 C per 20-25 min kliya bake karein.

10-Garam serve karein.

via Dailymotion http://ift.tt/2qL7EVG Food Fusion
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