Name: Indian Spiced Chicken Tenders recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 3
Ingredients: 10 chicken tenderloins/thin fillets; 1 cup Seasoned flour; 3 eggs; Salt and pepper to taste; Panko breadcrumbs (coarse breadcrumbs lightly toasted); Oil for Deep frying; For seasoned flour---; 1 cup plain flour; 1 tsp onion powder; 1 tsp dried basil leaves; Salt and pepper to taste; For chicken masala---; 3 tbsp oil; 1 tbsp ginger-garlic paste; 1 tsp red chili garlic paste (Sambal Olek); 2 tsp Red Chili powder; 1/2 tsp turmeric powder; 1 tsp Coriander powder; 1/2 tsp garam masala powder; 1/2 tsp black pepper powder; 1/2 tsp fennel seed powder; 1/2 tsp curry leaves powder; 10-12 curry leaves; 1 tsp kasoori methi (dried fenugreek leaves) powder; Salt to taste; Masala mayonnaise dressing---; Leftover masala; 3-4 tsp mayonnaise; 3 tsp cream cheese

Ingredients Serving: 3

10 chicken tenderloins/thin fillets
1 cup Seasoned flour
3 eggs
Salt and pepper to taste
Panko breadcrumbs (coarse breadcrumbs lightly toasted)
Oil for Deep frying
For seasoned flour---
1 cup plain flour
1 tsp onion powder
1 tsp dried basil leaves
Salt and pepper to taste
For chicken masala---
3 tbsp oil
1 tbsp ginger-garlic paste
1 tsp red chili garlic paste (Sambal Olek)
2 tsp Red Chili powder
1/2 tsp turmeric powder
1 tsp Coriander powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1/2 tsp fennel seed powder
1/2 tsp curry leaves powder
10-12 curry leaves
1 tsp kasoori methi (dried fenugreek leaves) powder
Salt to taste
Masala mayonnaise dressing---
Leftover masala
3-4 tsp mayonnaise
3 tsp cream cheese

Instructions

For chicken masala--- Combine all the above ingredients except oil and curry leaves. Add little water to make a thick paste.
Heat oil in a large pan. Add curry leaves and fry them till crisp. Remove them on an absorbent paper to drain excess oil.
In the same oil, add the prepared paste and stir fry till oil separates and raw smell of ginger-garlic paste disappears.
Add chicken pieces and stir them well to coat with masala. Cover and let chicken cook till tender. Flip them once in between cooking time. Switch off gas and cool down thoroughly.
For making the chicken tenders--- Beat eggs and season with salt and pepper as per taste.
Crush the fried curry leaves till powdered and add to the eggs.
Dredge the chicken coated with masala in the prepared seasoned flour. Shake off excess flour.
Dip the chicken in egg mixture and coat it well. Roll the chicken in breadcrumbs.
Heat a deep thick bottomed pot with enough oil for deep frying. Fry the chicken till golden in color. Remove to an absorbent paper to drain excess oil.
Serve with masala mayonnaise dressing.
Masala mayonnaise dressing--- Combine cream cheese and mayonnaise till smooth. Add the masala and whisk till it's a homogenous dressing.

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