Recipes - Gorkhali Chicken Chop

Ingredients:

• 1 lb. whole chicken breasts, skinned and boned
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1 cup flour
• 3 beaten eggs for egg-wash
• 1 cup for frying
• Salt and Pepper

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons lemon juice
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 tablespoons cooking oil
• Salt and Pepper

Cooking Instructions:

Butterfly chicken breasts. Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness. Transfer it to a large bowl. In a bowl, combine all marinating ingredients into a smooth paste. Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.

Season egg mixture with salt and pepper. Season flour with curry powder, chili powder, salt and pepper. Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat. In a non-stick pan, heat oil. Fry coated chicken in hot oil, frequently turning, until cooked golden brown. To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables. Add tomato achar to the chicken pieces.