Hey, guys! This is me the Bombay Chef Varun Inamdar and welcome to Get Curried.
Have you heard of Chicken Malai Tikka?
I'm sure you've heard of.
You may have eaten it, you may have made it yourself,
you may have ordered it from a restaurant,
What's important here is and why this question primarily
is because Chicken and Malai are such a wonderful combination.
Today in similar vein, I thought I'll use the two ingredients
and make a cutlet - chicken malai cutlet.
And trust me it is going to surprise you.
Let's begin.
Trust me when I say Chicken Malai cutlets
are possibly one of the simplest cutlets you will ever make with chicken.
Very simple few ingredients, of course, Chicken and Malai
play a wonderful and a primary role in this.
But what also plays a quintessential role is chicken stock.
What you need to take is choice of cut,
so basically you can take either all breast or thigh
or leg or a combination of everything
and cook it in water.
What you need to do is once the chicken is cooked you need to debone it
The bones of course go in the garbage can
the boned chicken or the boneless chicken gets finally chopped or shredded
we keep that aside and the remaining stock
is kept for the recipe.
Very interestingly for a cutlet recipe and not for a curry recipe.
Let's begin with heating the pan on high flame.
And to this I'm going to add in Salt and Butter.
While the butter is just about to melt,
I'm also going to add in chopped Red Onions.
While the onions are getting sautéd in butter
I'm going to take the Chicken Stock and to this I'm going to add in
Cornstarch.
For this of course, you need to follow the detailed recipe
which is available in the description box below.
To this I'm also going to add in Malai or Fresh Cream.
We need to mix all this well,
Of course, you need to begin very slowly, because
the cornstarch immediately goes and settles at the bottom.
Stir this, ensure that this entire mixture is lump-free.
Now this mixture, of course, because it has stock it has all the flavour
and juices, it also has the fat from the chicken.
A very interesting take on a cutlet.
Once this is mixed well,
I'm going to add this to the onions which have just begun wilting.
Imagine chicken stock, malai, onions, butter
boneless chicken, just can't go wrong.
Let's add in boneless chicken.
Freshly chopped Coriander Leaves.
Followed by Salt and Pepper.
If you've added salt while cooking the chicken
do this with extreme caution.
Pepper, lots of it or less, completely personal.
Well, I like a little more pepper in this recipe
because otherwise there is no other flavouring as such.
Well, if you want you can add in finely chopped Green Chillies
chilli flakes, a touch of Garam Masala,
but how much ever you add it is all going to be like an add on
for this recipe really nothing is required no ginger no garlic
nothing, just basic few ingredients.
Let's whack the flame on high
and start stirring this entire mixture.
you need to scrape the sides as well as the bottom
because now what's going to happen is I've not added Potato or Potato starch
or refined flour which quintessentially goes in a cutlet recipe.
I've added Corn starch now what is going to happen with this is
it is going to convert the slurry, into a thick mass.
Exactly the way we make our Indo-Chinese recipes or sauces.
Keep stirring, ensure that this does not burn at the bottom or on the sides of the pan.
This is going to take 5 minutes to start clumping and coming together.
Once this leaves the pan like so,
we are going to transfer this in a plate,
if you are making this of course, in a larger quantity
you can spread this on a tray.
Ensure that this now cools down completely.
Once this comes to room temperature, in fact,
you can also transfer this in the fridge for like an hour or so.
Let's spread this
and just allow this to come down to room temperature.
Our chicken mixture has cooled down completely and wonderfully well.
Time to give it one final mix.
After which I'm going to take little scoops or lemon sized balls like so.
Clump them together
and dab them lightly in Bread Crumbs.
Now this is a complete optional step, you want to just pan-fry this like so
choice is completely yours, and it also tastes wonderfully well.
I'm just taking it to another level
and crumbing these, you can also use Vermicelli, Semolina,
choice is completely yours.
Similarly, let's start making the rest of the shapes of the cutlets.
Our Cutlets are shaped and ready,
Now there are two things you can do here,
One is they can be directly fried and they can be directly served to the guests.
Secondly, these can go in the freezer and be served
or fried whenever you have your guest at home.
Remember this.
Two ways, I'm opting for the first one which is immediately frying it.
Let's do that
which is very simple, again this needs no theory or practical of any kind.
A little bit of Oil.
Medium high flame
and allow the griddle to heat up.
Once the pan heats up let's pan-fry these cutlets.
Once the bottom becomes nice and crisp and golden brown
we'll gently give it a flip, now if you think about it there is nothing
to cook in this recipe because everything is pre-cooked.
All you want to do here is bring that nice, scrumptious, outside layer.
The outside layer has become nice, crisp and scrumptious.
Once that's done our Chicken Malai Cutlets are done and ready.
And these straight go on the serving platter.
With this Chicken Malai Cutlets are done and ready.
Do not wait for anyone and anything to savor these.
This recipe is now yours, forever.
Try it out, Bye for now.