So this chicken fry that I made the previous night had to be completed and so it took the form of a sandwich. It was a perfect blend of spices with a delicate touch of cashew that added the richness to the whole dish. It went well with chapatis, and even more between a slices of ghee toasted bread.
How do you manage leftovers?
Chicken – 250 gms
Onions – 1 medium
Ginger garlic paste – 1/1 tsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Clove – 1
Cinnamon – 1″
Tomato – 1 medium
Salt to taste
Oil – 2 tsp
Cashew nut powder – 2 tsp
Coriander leaves for garnish
Wash and cut chicken into small pieces. Heat a pan with oil and add clove and cinnamon. Then saute onions. When its light brown, add the ginger garlic paste. Saute well.
Then add the chicken pieces and cook on high flame for 2 mins, while you are stirring for browning.
After 2 mins, add the spice powders. Cook to combine everything well. Then add chopped tomatoes and cover.
Cook in sim for 20 mins. Remove lid and add the chopped coriander leaves. Mix well.
Then add the cashew nut powder, mix well. Ensure you stir in between, else it might get burnt.
Remove once the liquid is all evaporated.
For making the sandwich, trim the slices and toast with ghee. Remove the bones in the chicken and stuff the chicken pieces in between the bread slices. Press well and cook on sim.
This is a great way to make use of chicken and with toasted bread, its just out of the world!