Name: Chicken Salami recipe by Munmun Mukherjee at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: Boneless chicken - 500gms; Fresh Cilantro (or coriander leaves) - 1/3 cups; Garlic paste - 1/2 teaspoon; Ginger paste - 1 teaspoon; Chopped Green chillies - 1 teaspoons (optional); Freshly grounded black pepper - 1/4th teaspoon; Salt (regular or sea salt ) - As needed.; Oregano - 1/2 teaspoon; Red Chilli Flakes - 1/2 teaspoon

ABOUT Chicken Salami RECIPE

I am getting somewhat crazy over Domino's Taco Maxicana (Chicken). It always makes me licking my fingers. At this point my inner-chef asked me to try it at home. First step as I felt is to prepare the Salami at home. My endeavour is always making my recipe healthy. Yes! It contains zero oil and zero preservative. So healthy indeed. Lets try it.

Ingredients Serving: 0

Boneless chicken - 500gms
Fresh Cilantro (or coriander leaves) - 1/3 cups
Garlic paste - 1/2 teaspoon
Ginger paste - 1 teaspoon
Chopped Green chillies - 1 teaspoons (optional)
Freshly grounded black pepper - 1/4th teaspoon
Salt (regular or sea salt ) - As needed.
Oregano - 1/2 teaspoon
Red Chilli Flakes - 1/2 teaspoon

Instructions

Grind all the ingredients using a mixer grinder or food processor to a smooth paste.
Take a large foil paper. Fold it into halves to make it leak proof.
Put half of the keema mixture onto the prepared foil paper. Give it a cylindrical shape with your palms.
Now start rolling the foil paper from one end and tuck it under the minced chicken and roll it over.
Press from both the end and twist it to the opposite direction making sure it is pretty tight.
Take another foil paper and wrap the rolled minced chicken again in the same way.
Take another half of the chicken mixture and make another roll following from step 3 to step 6.
Meanwhile, boil enough water in a deep vessel. Once the water starts boiling, carefully put the prepared chicken logs in it making sure there is enough water to deep the logs.
Cover the vessel with a lid and boil for about 15-20 minutes.
Switch off the flame, keep the chicken logs inside the vessel for another 10-15 minutes.
Transfer the logs to a plate. Once it will come to room temperature refrigerate for a couple of hours before removing the foil wrap and slice the salami.
Use the salami as you need or refrigerate it in an air-tight box for 2-3 days.

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