Tried and tested Make and Freeze Tikka Nuggets from scratch both fried and air fried methods. Guess what! .. Air fried was better in our blindfolded test. #HappyCookingToYou #FoodFusion
-Boneless chicken cubes 1 kg
-Paprika powder 1 tbs
-Dhania powder (Coriander powder) 2 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tbs or to taste
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Adrak (Ginger) crushed 1 tbs
-Lehsan (Garlic) crushed 1 tbs
-Mustard paste 2 tbs
-Lemon juice 3 tbs
-Hara dhania (Fresh coriander) 2 tbs
-Podina (Mint leaves) 2 tbs
-Maida (All-purpose flour) ½ Cup
-Cornflour 1/3 Cup
-Tikka masala 1 & ½ tbs
-Namak (Salt) ½ tsp or to taste
-Orange food color ¼ tsp or as required
-Anday (Eggs) 2
-Water ½ Cup or as required
-Breadcrumbs 1 Cup or as required
-Cooking oil for frying
-Olive oil
Directions:
-In a chopper,add chicken,paprika powder,coriander powder,turmeric powder,salt,red chilli powder, cumin powder,ginger,garlic,mustard paste,lemon juice,fresh coriander,mint leaves & chop until well combined.
-On 10 x 12 inch baking tray (lined with cling film),add prepared mixture and set evenly with the help of greased hands & spatula,cover with cling film & freeze for 6-8 hours.
-In a bowl,add all-purpose flour,cornflour,tikka masala,salt,orange food color & mix well.
-Add eggs,water,whisk until well combined & set aside.
-Take out from freezer,remove from tray & cut into pieces (1.5 x 2 inch).
-Now dip nuggets into prepared flour batter & coat with breadcrumbs (makes 40).
-Can be stored in an airtight container for up to 2-3 months in freezer.
Option # 1: Deep Fry
-In frying pan,heat cooking oil (150-160C) and deep fry on low flame until golden brown.
Option # 2: Air Fry
-Spray olive oil on both sides of nuggets & air fry at 180C for 10-12 minutes.
-Serve with tomato ketchup!
Note: Don’t thaw before frying.
