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 Appétit!