Chicken Salami | How to make Chicken Salami

By Rita Arora  |  5th Jul 2016  |  
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  • Chicken Salami, How to make Chicken Salami
Chicken Salamiby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

59

0





About Chicken Salami Recipe

Method of making salami with zero oil gives us slices of delectable protein loads that are perfect to be used as cold cut, lunch meat, cocktail snacks or as an add-on in salads!

Chicken Salami is one dish which makes its accompaniments tastier. With the right mix of flavours, Chicken Salami has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. The Chicken Salami recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chicken Salami is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Chicken Salami is perfect to serve 4 people. Chicken Salami is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chicken Salami. So do try it next time and share your experience of cooking Chicken Salami by commenting on this page below!

Chicken Salami

Ingredients to make Chicken Salami

  • Chicken tenderloins/Chicken breasts/ Minced chicken (500 gm)
  • Ginger garlic paste (1 ½ tsp)
  • Green Chili paste (1 tsp)
  • Red Chili flakes (3/4 tsp)
  • Salt (1 tsp or as per choice)
  • Cilantro Leaves (1/3 cup)
  • Water (for boiling)

How to make Chicken Salami

  1. 1. Clean and cut the tenderloins in small pieces.
  2. 2. Using blending/chopping attachment, blend all the ingredients in the food processor. Use dough/plastic attachment if using minced chicken.
  3. 3. Set a large pot of pan with water to heat at high (I set the pot on the larger burner).
  4. 4. Prepare logs of chicken: Take a large sheet of aluminum foil and fold in half (we need two layers of foil to prevent any leaks). Transfer half the blend to the center of the foil, and roll it like a candy. Repeat for the rest of the blend.
  5. 5. Transfer the chicken logs to boiling water. Cover the pot with a lid, but do not tighten.
  6. 6. After 10 minutes, turn the heat off, and let the logs sit in hot water for another ten minutes.
  7. 7. Remove the logs from hot water and let come to room temperature
  8. 8. Transfer the logs to a ziploc bag and store in the refrigerator for a few hours. You could also freeze the logs for an hour before slicing.
  9. 9. Unwrap the logs, and cut into thin slices (use a long sharp knife for cutting).
  10. 10. Store in the refrigerator in an air tight container for use upto two weeks. Freeze the slices for upto 2 months. Enjoy chilled as cold cut, lunch meat, cocktail snack or in salads!

My Tip:

We can change the seasoning according to our taste.

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