Find The Recipe:
Aloo Chicken Chop
Aloo Chicken Chops are best enjoyed when served immediately while they are still hot and crispy. They make a delicious and filling snack that can be enjoyed on its own or with a side of salad or chutney.
Ingredients:
For the chicken filling:
- 250 grams boneless chicken, boiled and shredded
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
- Fresh coriander leaves, chopped (for garnish)
For the potato coating:
- 4 medium potatoes, boiled, peeled, and mashed
- Salt to taste
For breading:
- 1 cup breadcrumbs
- 2 eggs, beaten
Oil, for deep frying
Instructions:
- In a pan, heat oil over medium heat. Add the chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
- Add the shredded chicken to the pan and mix well. Cook for a few minutes to allow the flavors to blend.
- Add the garam masala, turmeric powder, red chili powder, and salt to the chicken mixture. Mix well and cook for a couple of minutes. Remove from heat and let the filling cool.
- In a bowl, combine the mashed potatoes with salt. Mix well until the potatoes are seasoned.
- Take a small portion of the mashed potato mixture and flatten it on your palm. Place a spoonful of the chicken filling in the center and shape the potato mixture around it to form a chop. Repeat with the remaining mixture to make more chops.
- Dip each chop in beaten eggs and then coat it with breadcrumbs. Make sure the chop is evenly coated.
- Heat oil in a deep pan or skillet over medium-high heat for deep frying. The oil should be hot but not smoking.
- Carefully place the coated chops into the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, usually taking about 3-4 minutes per side. Flip them occasionally for even cooking.
- Once the chops are cooked, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Serve the Aloo Chicken Chops hot as a snack or appetizer. Garnish with chopped coriander leaves and serve with ketchup or chutney of your choice.
*Recipe on video and text may differ from each other!
How to cook Aloo Chicken Chop:
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