Pan fried crispy chicken cutlets served with a rich and creamy butter chicken sauce. This is our Indian take on the Japanese style ‘Katsu Chicken’.
rECIPE FOR cRISPY Chicken
Kohinoor Butter Chicken sauce – 1 packet
Chicken breast – 4
Flour – 4 tablespoons
Panko/White Breadcrumbs – 200gms
Salt – ½ tablespoon
Chilli powder – ¼ tablespoon
Egg – 1
Cooking oil for shallow frying – 200gms
Double cream – 50ml
Chopped coriander – 1 tablespoon
For Butter Rice:
Kohinoor Platinum Basmati Rice – 200gms
Butter – 50gms
Salt – 2gms
Boiling water – 400ml
Take the chicken breasts and lightly flatten with a rolling pin
Marinate the chicken with salt and chilli powder.
Dust the marinated chicken breast in flour, dip in a beaten egg and then cover with panko or white breadcrumbs.
Heat oil in a frying pan, pan fry the breaded slices of chicken till they get a golden colour on both sides making sure that the chicken is well cooked.
Heat the Kohinoor Butter Chicken sauce in a saucepan, bring to a boil, add cream and mix in the chopped coriander leaves.
To make the Basmati rice:
Wash and soak Kohinoor Platinum Basmati Rice in lukewarm water for ½ hour.
Boil the water in a pan, mix in the butter, and salt and add the soaked rice after draining all the water. Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice, cover with kitchen paper towels, cover with a lid, reduce the heat to very low, allow to steam for 7 minutes, open and fork the rice to make it fluffy.
Serve the crispy chicken with rice and veg.