Chicken Ala Kiev

Ingredients:

For Butter Filling:

• Makhan (Butter) ½ cup
• Namak (Salt) 1-2 pinch
• Lehsan (Garlic) crushed 1 tsp
• Hara dhaniya/parsley (Coriander/Parsley) chopped 1 tbs
• Dried oregano ½ tsp

For Chicken Fillet:

• Chicken fillets 2
• Namak (Salt) ¼ tsp or to taste
• Kali mirch powder (Black pepper powder) 1-2 pinch

For Coating:

• Anday (Eggs) 2
• Paani (Water) cold 1-2 tbs
• Maida (Flour) 1 cup
• Namak (Salt) ½ tsp
• Kali mirch powder (Black pepper powder) ½ tsp
• Breadcrumbs 1 cup or as required
• Dried parsley 1-2 tbs (optional)
• Oil for frying

Directions:

In butter, add salt, garlic (crushed), fresh coriander/parsley (chopped), oregano and mix well. Do not over mix otherwise butter start to melt. Refrigerate for 30 minutes.

Cut the chicken breasts from middle and make a pocket.

Season the pieces of chicken both sides with salt and black pepper powder.

Now fill the pocket of chicken breast with seasoned butter filling and close the opening and refrigerate for 15 minutes.

In eggs, add cold water and give it a good mix.

In flour, add salt and black pepper powder and mix it.

In breadcrumbs, add dried parsley and mix it.

Coat the chicken fillets well with the seasoned flour, dip the floured chicken in the egg mixture and then roll in the bread crumbs. Repeat the process and again refrigerate for 20 minutes.

Deep fry for 4-5 minutes until golden or bake at 180 degrees for 20-25 minutes.

Serve hot.