Hi guys, while I was growing up, my father was my biggest inspiration
though he was an Italian chef, but his base was Indian.
Similar to him, I'm a continental chef but I love giving
international dish, an Indian twist.
So, join me, and let's prepare 'Parmesan Curry Chicken fingers.'
To begin with, we'll prepare the curried powder first.
First, I'm going to add Cinnamon.
Pepper-balls. Mustard seeds.
Mustard seeds.
Fennel seeds.
Coriander seeds.
Cumin.
Dry Red Chilli.
Curry leaves.
Fenugreek seeds.
Garlic powder.
Ginger powder.
And, Turmeric powder.
I've not added salt, I'm going to add salt while I'm grinding the curry powder.
So, let's just dry roast these spices.
Guys, our curry powder is ready.
I'm going to let it cool for a while, by that time
I'm going to start with the cutting of the chicken.
Never throw away the sides, you can use them
for your gravy, sauce as well as stock.
Now, I'm going to cut it like this.
At least, with one breast you can get 3 fingers.
There you go, they are done.
So, guys our chicken is done, now I start with the crumbing preparation.
First, I'm going to chop the Basil.
Guys, whenever you are chopping the basil remember to chop it only once
because basil is a very delicate herb,
if you chop it twice or thrice it will get black.
Now, I'm going to put the basil in the breadcrumbs.
Nicely mix it up.
Guys, before I add the star of the dish, which is also known as the king of cheese.
which is especially known as Parmesan cheese or Parmigiano Reggiano.
Now, let's not waste any more time and grate the cheese in the crumb.
Guys, I've grated the parmesan cheese
and let me tell you another great factor about Parmesan cheese.
Do you know 130 gallons of milk goes in creating one barrel of Parmesan cheese
and the weight is around 39 kgs.
So, guys, let's just mix the cheese with the crumb now.
After making the crumb, I'm going to make the curry powder.
I'm going to add dry spices which are cooled down, into the grinder.
So, guys, our curry powder is ready, as you can see the colour.
So, let's start the chicken marination first.
I'm going to add Ginger-Garlic paste.
The Curry Powder.
Salt, which was left.
And Oil.
Now, let's nicely mix the chicken in the marination.
I'm going to let the chicken rest in this marination for at least half an hour.
By that time, I'm going to prepare the flour batter.
I'm going to add a little curry powder into the batter.
The reason being it should give nice flavour to the batter.
I'm going to mix it a little bit.
With this, I'm going to add 2 Beaten Eggs.
Going to whisk it a little bit.
And last, I'm going to add Water into the batter.
So, guys, our batter is ready. It has reached a nice thick consistency.
Make sure you whisk nicely so there is no lumps.
So guys, our chicken is resting and our batter is ready.
Let's prepare a quick dip before we start off with the frying.
I'm going to prepare a roasted bell pepper dip.
For which I'm going to use Red Bell Pepper which I've cut into cubes.
You can also prepare it in the oven
by roasting red bell pepper and tomato with garlic.
So, guys, let's prepare the sauce.
First, I'm going to add Oil into the pan.
As the oil starts heating up, I'm going to first add Garlic.
With that, I'm going to also add Onion to it.
And Celery.
This is also known as continental tempering which in French is known as Mirepoix.
Guys, as this is a continental dish we don't need to brown the garlic.
Now, I'm going to add the Tomato.
With that, I'm going to add the cubes of Bell Pepper.
As the pepper is almost done, now I'm going to add Tomato Purée.
With that, I'm going to add Oregano.
And Chilli flakes.
Nicely sauté them
So, guys, our dip is ready, I'm going to add a little Salt to it.
I'm going to give a nice mix.
I'm going to add a little bit of Basil
and Parmesan cheese.
Going to give a nice big whisk to it.
Mix all ingredients together.
Now, I'm going to let it blend, till that time I'm going to fry my chicken fingers.
While, I was preparing the dip, I had kept the oil for heating.
It is perfectly heated, now I'm going to use it for frying.
First, I'm going to take the chicken finger, dip it in the batter.
Nicely.
Now, I'm going to put it in the crumb.
After crumbing the chicken nicely, I'm going to put it in the plate.
I'm going to finish off with the rest.
So, guys, our chicken is crumbed. Our oil is heated up.
Now, we'll start off with the frying.
Guys, once the oil is heated up, make sure you put it on a low flame
so that the chicken doesn't get burnt.
and you get a nice golden colour once the chicken is cooked.
As the chicken is boneless, make sure you fry it for at least 8 mins.
Guys, our chicken is nicely fried, and our dip is ready.
Let's start with the presentation.
I've plated my chicken, I'm going to add some Parsley on top of it.
And here goes our dip.
Our dish is now ready.
There you go guys, our 'Curry Parmesan Chicken Finger' is ready.
I hope you enjoyed this amazing Indo-Italian appetizer.
I'll see you again in the next episode, till then, take care and good bye.