Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken chutney bomb. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Chicken Chutney Bomb is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Chicken Chutney Bomb is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have chicken chutney bomb using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Chutney Bomb:
- Take 250 grams Chicken
- Make ready as per taste Salt
- Make ready 2 tsp Black pepper powder
- Prepare 1/2 cup Mayonnaise
- Take 1 medium grated Carrot
- Take 1 medium Capsicum
- Prepare 1 Patato- (mashed)
- Take 2 egg
- Prepare For chutney
- Get 1/2 cup Coriander leaves
- Take 1/2 cup Grated coconut
- Get 2 Garlic cloves
- Get 2 Green chilli
- Get 2 tsp Lemon juice
The sweet, deep flavour of the. Poondu Chutney recipe with step by step pictures. This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa.
Instructions to make Chicken Chutney Bomb:
- Heat the pan put capsicum (finally chopped) + carrot (grated) + salt + black pepper and cook for 2 to 3 minutes. Add boiled and shredded chicken and cook another 2 to 3 minutes remove from gas and let it cool.
- In a grinder take chicken mixture add mayonnaise and grind it
- For chutney= Take all the ingredients of chutney and make your chutney by grinding all.
- Now take boiled patato and add salt mash it properly.
- Take chicken mixture flat it and put some chutney and make a ball and then cover the ball with thin layer of mashed potato mixture and keep it in refrigerator for 10 to 15 minutes.
- Take beaten egg and dip the balls in egg and coat with bread crumbs (double coat).
- Heat oil and fry the bombs untill golden brown.
I peel the garlic and small onions / Indian shallots at night itself and. Remove from skillet, drizzle or brush with the chaat masala and butter glaze and serve hot with chutney, onions, lemon wedges and more chopped fresh. Recipe by Sara Dickerman. , Photos by Kimberley Hasselbrink. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse. After a freak accident a seemingly ordinary chicken becomes a bomb laying free range hero!
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