Tuesday, June 30, 2009

Bohri Fried Chicken Sandwich

Servings: 4

Ingredients:

  • Chicken Breast fillet - 4, skinless, boneless, pounded flat with a meat tenderizer
  • Baby spinach leaves - 2 cups
  • Vine tomatoes - 2, sliced
  • Red onions - 1, med, sliced
  • Bread rolls - 4

  • Coating:
  • Flour- 4 tbsp
  • Cumin powder - 2/3 tsp
  • Coriander powder - 1/2 tsp
  • Chili powder - 1/2 tsp (or more for desired heat)
  • Black pepper - 1/2 tsp
  • Paprika powder - 1/2 tsp
  • Turmeric powder - 1/3 tsp
  • Nutmeg powder - 1/4 tsp
  • Hotspice powder - 1/2 tsp
  • Salt - 1/3 tsp

  • Marinade:
  • Onion paste - 1 tsp
  • Garlic paste - 1 tsp
  • Ginger paste - 1/2 tsp
  • Green chili paste - 1 tsp
  • Salt - 1 tsp

  • Sauce:
  • Ketchup - 3 tbsp
  • Sour cream - 2 tbsp
  • Lemon juice - 1 tsp
  • Salt & pepper - to taste
  • Sugar- 1/2 tsp
Methods:
  • 1. Flatten the chicken fillets with a meat tenderizer to about 1 cm thick pieces. Coat the fillets thoroughly with the marinade and marinate for minimum of 2 hours, up to 24 hours refrigerated.
  • 2. In a bowl mix in all the ingredients for the coating. Lay the chicken breast fillets flat on a cutting board and sprinkle the flour mixture all over, ensuring to cover the fillets thoroughly. Pat gently, so that the flour sticks to the fillets.
  • 3. In a non-stick pan heat enough oil so that the fillets will be half submerged when frying.
  • 4. Add one fillet at a time to the hot oil and fry for 3-5 min on each side, until golden and crispy. Remove and let it drain on a paper towel.
  • 5. Meanwhile mix in the ingredients for the sauce, set aside. Toast the buns on both side.
  • 6. On the heel of the bun spread 1 tbsp of the sauce, top it with 2 slices of the tomatoes, followed by a handful of the fresh spinach leaves and finally top with one Bohri fried chicken fillet, ending with the crown of the bun.
  • 7. Serve immediately. Bon App├ętit!

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