Monday, 6 March 2017

Tandoori Chicken Nuggets.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

And, Monday is back!
Mine has started off really sunny with blue skies.
 How long it lasts is anyone's guess. I predict half a day and then we'll be back to grey skies and grumpy clouds.
Aside from my regular weather update, I have a busy day planned. There are a few recipes happening today: a Staffordshire classic, the easiest way to bake scones, a Middle Eastern egg dish and for dinner, sticky chicken with a fresh herb citrus salad. Phew! Quite a lot when I have written in front of me. Let's see if it all gets done.
But first, and most importantly in your case, let's talk nuggets. These were flavoured with the unmistakable tandoori masala which is one of my favourite spices in the cupboard. It's not spicy in itself but instead is a wonderful blend of probably most of the aromatic spices hanging around at the back of your cupboard.
It's the star of these one-bowl chicken nuggets. Once cooked, they are the most beautiful deep golden colour and are best served with your favourite sauces. My new favourite is a green chilli mayo. We made it by simply mixing together mayonnaise with a fresh green chilli relish that my mother had in the fridge. I've included the recipe below and I hope you like it as much as we did.

A Simple List of Ingredients:
1. Red Chilli Powder
2. Tandoori Masala
3. Ground Cumin
4. Curry Powder
5. Salt
6. Plain Flour
7. Lemon Juice
8. Baking Powder
9. Plain Yoghurt
10. An Egg
11. Chicken Breast Chunks

Bismillah, let's begin!


This is such an easy recipe and even better, everything is mixed together in this one bowl.


So, into this big mixing bowl, goes 1 teaspoon Red Chilli Powder. You can add more or less depending on how spicy you want your nuggets.

Next, the main flavour, 2 teaspoons Tandoori Masala.


Salt, of course. I added in 3/4 teaspoon.


More flavour with 1/2 teaspoon Curry Powder. Any will do.

Finally, 1 teaspoon Ground Cumin to give the nuggets its signature smoky flavour.


Whisk the spices together.

Next, it's time for the wet ingredients starting with plain yoghurt.


I put in 3 tablespoons Yoghurt. 


Next, in goes 2 tablespoons Lemon Juice.


And, 1 large Egg.


Once all the wet ingredients are in ...


... whisk until well combined.


So easy, right?

Next, add in 2 large skinless and boneless Chicken Breasts, cut into medium chunks. The weight of the chicken was 700g or 2 pounds.


Stir well to combine.


Cover the bowl with clingfilm and set aside for a minimum of 30 minutes or a maximum of overnight.

When you're ready to fry, add 1/2 teaspoon Baking Powder to the chicken.


And, enough Plain Flour to make a batter.


Add a tablespoon at a time and stir.


Stir until the batter begins to cling to the chicken pieces. I ended up using 5 tablespoons Plain Flour but you may need more or less.


Once the batter is ready, we can fry!


To fry, heat a deep pan over a medium heat. Add in enough Vegetable Oil to deep-fry and heat until the oil reaches 180C in temperature or a piece of chicken sizzles when it goes in.

One by one, drop the pieces of chicken into the hot oil, making sure that none of them stick to each other.


Don't touch the chicken straight away.


Once the chicken rises to the surface, gently turn over.


Fry for between 7-9 minutes or until the chicken is a deep golden brown. You can test a piece by slicing it in half to see if it's cooked. If the chicken is no longer pink, it's cooked!


Once cooked, drain the chicken and remove from the pan.


Drain on paper towels for a few minutes then move to a serving dish. Don't leave them too long on the paper towels or else they will go soggy.


Serve the nuggets straight away. We served them with fries, smiley faces, ketchup and a green chilli mayo.


This mayo was so good. We made it by mixing together mayonnaise, thinly sliced green chillies, cumin seeds, salt and sunflower oil.


Crack open a cold drink with ice, squeeze the nuggets with lime or lemon and tuck in!


These nuggets will disappear very fast! You may want to double the recipe! Enjoy!

Tandoori Chicken Nuggets.

Prep Time: About 1 hour.
Cook Time: About 7-9 minutes per batch.
Serves: About 3-4 people.

Ingredients

1 teaspoon Red Chilli Powder
2 teaspoons Tandoori Masala
3/4 teaspoon Salt
1/2 teaspoon Curry Powder
1 teaspoon Ground Cumin
3 tablespoons Yoghurt
2 tablespoons Lemon Juice
1 large Egg
2 large Chicken Breasts, cut into medium chunks (700g / 2 pounds)
1/2 teaspoon Baking Powder
Plain Flour, as needed - I used 5 tablespoons
Vegetable Oil, to deep-fry

Marinade the chicken:
In a large bowl, whisk together the red chilli powder, tandoori masala, salt, curry powder, ground cumin, yoghurt, lemon juice and egg. Stir in the chicken chunks and set aside to marinade for at least 30 minutes or maximum overnight.

Make the batter:
To the chicken, add the baking powder and plain flour. Add the flour, a tablespoons at a time, until the batter begins to cling to the chicken pieces. I used 5 tablespoons of flour but you may need more or less.

Time to fry:
Heat a deep pan over a medium heat. Add in enough vegetable oil to deep-fry and heat until 180C or a piece of chicken sizzles when it goes in. Drop the chicken pieces. one by one, into the hot oil making sure that none of them stick to each other. Depending on the size of your pan, you may fry the pieces all at once or in batches.

Once the chicken is in, don't touch it straight away. Let it fry on one side and when it starts to float to the surface, carefully turn and fry the second side. I fried my chicken for between 7-9 minutes. You'll know it's done when it turns a deep golden brown. You may take a piece out, slice in half and check if it's done.

Serve:
Drain the nuggets on paper towels for a few minutes then transfer to serving dish. Don't leave them too long on the paper towels or else they will go soggy. Eat immediately. I served mine with fries, smiley faces, ketchup and a chilli mayo. This was made by mixing together mayonnaise with finely sliced green chillies, cumin seeds, salt and sunflower oil.

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

This Time Four Years Ago:
panini pizza.


Keep me in your duas please, and enjoy your chicken nuggets!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

4 comments

  1. Salam, what's the way to do it if we want to cook them in the oven instead of frying. Please help

    ReplyDelete
    Replies
    1. You could try baking them. Before baking them, roll them in breadcrumbs to give a crispier finish. You could also try shallow-frying instead of the deep-fry that I did.

      Delete
  2. These nuggets look so yummy and tempting. It tickled my taste buds. Tnadoori masala is also my favourite. I like your recipes very much and often give them a try. They trun out really tasty.

    ReplyDelete

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