Indian Spiced Chicken Patties With Cucumber Raita Recipes

Steps:

• Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
• Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
• Raita: - Best made for immediate use as per Jubes review.
• Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
• Serve patties with normal burger fixings, using Raita as the sauce.

Steps:

• Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

Steps:

• To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
• We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
• In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
• Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
• Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
• Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
• Wash rice and set aside to drain in a colander until needed.
• Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
• In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
• Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
• Add the chicken mixture and potatoes to the rice, and carefully mix together.
• Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).