I Made It
- Moderate
- 30 min
- 3-4
Ingredients
- Green Chillies 9-10
- 2tbsp National vinegar
- Water as required
- 500g chicken boneless (cut in small pieces)
- 1tsp ginger garlic paste
- 2tbsp National Tikka Boti Masala
- 1tsp National Crushed Pickle
- 1tsp lemon juice
- Cheese 1/3 cup shredded
- Bread crumbs, flour & egg to coat
For dip sauce:
- 1tbsp National Chilli Garlic, National Classic Mayo & National Chinese Chilli Sauce
- 1/2 tsp Mustard paste
- National Salt and National pepper to taste
Directions
For Madrasi Vegetable:
- -Dip Green Chillies in vinegar water after taking out all the seeds and leave for 10-15 mins. Then set them aside.
- -Add oil in a pan, add ginger garlic and chicken, cook until it changes color then add tikka boti masala and lemons juice. In the end add crushed pickles. Mix and set aside.
- -Add shredded cheddar or mozzarella cheese in the chicken and mix well
- -Now stuff the Chillies with this filling and coat well with flour, egg and crumbs. Dip again in egg and crumbs to double coat.
- -Fry until crispy and golden brown
- -Make a dip sauce using National Chilli Garlic, National Mayo, mustard and National Chilli Sauce.
- -Serve together
