Table of contents:
- Ingredients for chicken cutlets with ginger and chili
- Method of cooking chicken cutlets with ginger and chili
Video: Chicken Cutlets With Ginger And Chili - An Oriental Roast. Step-by-step Recipe With Photo
Chicken cutlets don't have to be boring and boring. Here, as in the movie "Girls" about potatoes - there are many ways to cook a familiar product in an exotic way, for example, to wrap minced meat with oriental spices in the skin from the legs. This has many advantages over regular cutlets that you fry in a pan. Firstly, the skin will maintain its shape and will not allow the minced meat to fall apart, so you can do without eggs and a loaf. Secondly, the cutlet looks attractive and even a little festive. Thirdly, if you add exotic spices to the minced meat - fresh ginger, hot chili, curry, then you get an oriental-style roast, hot and aromatic. Of course, the preparation of these cutlets will take a little more time than a simple recipe, but you can please your loved ones with something new, tasty, and, moreover, quite inexpensive.
- Cooking time: 1 hour
- Servings: 6
Ingredients for chicken cutlets with ginger and chili
- 700 g chicken (thighs or legs);
- 5 cm fresh ginger root;
- 2 chili peppers
- 100 g leeks;
- 3 cloves of garlic;
- 500 g potatoes;
- 2 large onions;
- ground paprika, curry, olive oil.
Method of cooking chicken cutlets with ginger and chili
For this dish, chicken hams are best suited, so the piece of skin in which we wrap the cutlets is larger. You can cook cutlets from the thighs, but then you have to tie them with culinary thread on both sides.
We cut the chicken legs - carefully remove the skin, trying not to damage its integrity, the skin is removed from the legs like a stocking. Separate the meat from the bones, for small cutlets, meat from the thighs is enough, you can leave the drumsticks and cook something in the Indian style from them.
We cut the chicken meat very finely so that the cutlets are juicy, you do not need to use a meat grinder. In a mortar, grind the garlic, salt and chili pepper, add to the minced meat, and send the leeks cut into thin rings there. Peel the ginger root, rub it into minced meat on a fine grater.
Season the chicken skin with ground paprika, salt and curry mixture for meat, rub it thoroughly with these aromatic seasonings.
We tie the chicken skin with a linen rope or culinary thread, stuff it with a small portion of minced meat, filling the leg about half. Wrap a loose piece of skin around the cutlet, turn the edges inward.
We cut two large onions into thick rings, put them on the bottom of a refractory mold, this method will allow you to get a non-stick roast. Put chicken cutlets and potato wedges on the onion. I advise you to always boil potatoes in their skins until half cooked before baking. The point is that the potatoes will absorb less fat and the crust will be golden and crispy. Pour olive oil over the roast, salt the potatoes.
We put a baking sheet with cutlets in an oven preheated to 180 degrees, bake for about 30 minutes, until golden brown.
Serve hot chicken cutlets with golden potato slices, garnish with green onions.
Chicken cutlets with ginger and chili - an oriental-style roast is ready. Bon Appetit!