Modern South Asian Kitchen by Gidda Sabrina;

Modern South Asian Kitchen by Gidda Sabrina;

Author:Gidda, Sabrina;
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2023-01-11T00:00:00+00:00


methi chicken Kyiv

Many of the dishes that we ate as children almost immediately became firm favourites and quite often they remain so as adults. There are two dishes that I particularly adored as a child: one was a garlic butter Kiev and the other was my mum’s garlic methi chicken. I don’t think we need to take too much time explaining why these two dishes can happily collaborate to create a garlic methi Kyiv. You can use fresh fenugreek but I particularly love the flavour of dried kasoori methi. If you want to have all of the flavour but don’t have the patience for the process, then butterfly a chicken breast, flour, egg and breadcrumb it, and serve a slice of melting butter over it as a sort of Milanese schnitzel. Or, if you don’t eat chicken, you can make the butter and melt it into jacket potatoes, over fish, paneer or other vegetables.

SERVES | 2

2 good-sized, skinless chicken breasts

6 tbsp plain (all-purpose) flour

2 eggs, beaten with a splash of milk

300g (10½oz) panko breadcrumbs

Salt and black pepper

Vegetable oil, for frying

BUTTER

150g (5½oz) salted butter, at room temperature

1 tsp kasoori methi (dried fenugreek)

1½ tsp garlic paste

2 tsp chopped coriander (cilantro) stalks

Pinch of black pepper

Zest of ½ unwaxed lemon

½ tsp green chilli paste

1 First, make the butter. Simply mash everything together and mix well. Lay a piece of cling film (plastic wrap) on your work surface. Spoon out the butter on to it to form a short line, then fold the cling film over it. Using the cling film to help you, roll the butter into a sausage shape about 1–1.5cm (½–⅝in) in width. This way there is no risk of having bits of cling film in your food.

2 Seal the ends of the sausage shape and put in the fridge for a few hours or overnight so the butter sets firm – this makes it far easier to stuff the chicken.

3 Insert the blade of a thin knife into the bigger end of each chicken breast to make a pocket in the middle: you don’t want to pierce the skin otherwise your butter will ooze out. Remove the cling film from the butter and slice off about a 5cm (2in) piece. Insert into the pocket in the breast, then bring the meat together to ensure it remains closed. (You can also use 1 teaspoon of cornflour (corn starch) mixed with ½ teaspoon of water to create a little seal, if needed.)

4 Dip the chicken breasts first in seasoned flour, then in seasoned egg and finally coat in the breadcrumbs. Put them back in the fridge until you are ready to cook.

5 Preheat the oven to 180°C fan/200°C/400°F/gas mark 4. Pour enough vegetable oil to fill a deep frying pan (skillet) or saucepan by a third. Heat the oil and check the temperature by dropping in a little cube of bread: it should sizzle and turn a light golden colour. Very carefully lay in your chicken, one at a time if there is no space for both.



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