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What You Need:
(To Make: 8 three-inch cakes)
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A 2½ -to 3-pound chicken
2¼ cups soft white crumbs made from homemade-type bread, pulverized in a blender or finely shredded with a fork
1 cup finely chopped onions
½ cup coarsely chopped fresh tomatoes
¼ cup finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped fresh ginger root
½ teaspoon finely chopped garlic
1 teaspoon garam masala
1 teaspoon ground cumin
1/8 teaspoon ground hot red pepper
1 tablespoon salt
1 whole egg
¼ cup ghee
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Translate this recipe:
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| How To Cook: |
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1. Ask the butcher to skin, bone and grind the chicken for you. Or do it your self in the following fashion: With a large, sharp knife, cut off and discard the wings. Remove the skin from the body, legs and thighs, and bone the chicken roughly, cutting as close to the bones as you can. Discard the skin and bones. Put the chicken meat through a meat grinder, using the finest blade.
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2. Or with a large, sharp knife chop it as fine as possible. Combine the ground chicken, 1 cup of the bread crumbs, the onions, tomatoes, coriander, ginger, garlic, garam masala, cumin, red pepper, salt and the egg in a deep bowl. Knead vigorously with both hands or beat with a wooden spoon until the mixture is smooth.
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3. Divide it into 8 equal portions and shape them into flattened rounds about 3 inches in diameter and ¾ inch thick. Dip both sides of each round into the remaining 1¼ cups of bread crumbs and arrange them side by side on a long piece of wax paper.
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4. In a heavy 10-to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Reduce the heat to low, add the chicken cutlets and, turning them gently with a wide metal spatula, fry them for 7 or 8 minutes on each side. The tikka murg are done when the outside surfaces are crisp and brown.
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5. Asa further indication of their doneness, insert a small knife in the center of one of the cutlets and spread it apart gently to make sure the meat shows no sign of pink. Serve at once from a heated platter.
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