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Pinky Srini
I always wanted to try chicken al kiev which is one classic russian recipe where the chicken fillet is stuffed with herbed butter which is accompanied as a sauce for the baked or fried chicken . But always hesitated whether it would turn good or not .of course i can't get chicken breast from where i live. So tried it in my own way with four different layers .. where my attempt turned into joy when i cut my fried balls and the melted butter came out so fast and spread all over. Really IM MELTED!! so here it is my kiev recipe with basic pantry ingredients .Thank you better butter i really enjoyed developing this classic recipe in my own version :)
Deliciously amazing!
First inner layer : butter Keep in mind in the whole process the butter should be nearly frozen or chilled enough
In a bowl add lemon rind chilli flakes coriander lemon juice and mix well now take the cut frozen pieces of butter and mix with it. Make sure it's not melted and freeze it for 10mins
Mean time make the cling wrap cut in big square
Keeping the fridge open just make 4portions of butter and close the freezer immediately
Again after 10 mins take the butter pieces one by one and keep it inside the cling wrap and seal it and take the next butter from fridge and repeat for all
When u cling wrap it make a decent round as possible .
2nd layer chicken stuffing
Here I have used chicken but u can use any stuffing that should be stiff enough to make a ball
Add oil
Then add ginger garlic paste followed by chicken and saute well
Mix all the masala powders along with gram flour curd and cover with the lid until it is done with sautéing in the middle
Then keep in high flame until oil starts to ooze
Take it out . Cool. And grind it to a paste like for kebab
In a bowl mix boiled and mashed potato chicken paste . ( Optionally u can add any amount of rice flour to make it a dough and adjust the flavor with Italian seasoning just to get the pieces of black crust ,then salt)
Keep the chicken mix refrigerated
Once it is chill divide into equal portions and stuff with cold butter and encase it without any gap .apply oil in hand optionally for smooth ball. For this also take the butter ball one by one and keep it inside refrigerator asap
Refrigerate immediately after encasing it
For the third layer : Add flour and water .( No salt needed since butter and chicken mix have enough salt) in a bowl and mix it to form a semi tight dough
Refrigerate the dough
For the last crispy layer : Take a bowl and mix flour Salt pepper Italian seasoning (optional) corn flakes and mix well
Take one egg beat well and keep aside
Dry and wet mix
Now all our layer are ready and cool
Take one ball from fridge
Roll the small piece of dough into thin disc and place cover the chicken ball carefully inside it
Encase it and remove excess dough
Dip it in egg and dry flour mix and repeat it again
Fry it in hot oil (heat oil in a kadai once it's hot reduce it and drop the chicken ball)
Fry in medium flame until golden since everything is already cooked inside
Now for the most interesting and tensed (I was) part
Take a knife and cut it through the middle and enjoy the flavoured butter bursting out
U can serve it with some fries and salad
One important point at each step is the butter should be very cold. Or u can refrigerate it any much time .. or freeze it for 15mins .
Till the last step it is better to to work with one by one meat ball
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Pooja Jena
Mousumi Manna
Neha Paliwal
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