Smoky Resha Cutlets are so delicious that these will capture a permanent place in your favorite snacks list.
Watch this Masala TV video to learn how to make Smoky Resha Cutlets, Honey Chili Potatoes and White Qorma Recipes. This show of Lazzat with Chef Samina Jalil aired on 27 September 2021.
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Smoky Resha Cutlets:
Ingredients:
Chicken (shredded) 2cup
Potatoes (boiled) 2cup
Fresh coriander (chopped) ½ bunch
Green chili (finely cut) 2-3
Tartaric (powder) 1tbsp
Cucumber, tomatoes, lettuce leaf as required
Salt 1tsp
Red chili (chopped) 1tsp
Turmeric 1/2tsp
All spices (powder) 1/2tsp
Butter 2tbsp
Eggs 2
Breadcrumbs 2cup
Coal 1
Method:
First heat butter in a pan and add the threaded chicken, all spices, green chili, tartaric, turmeric and green coriander. Mix them and smoke it with coal and set it room temperature. Then add and mix the boiled and mashed potatoes to make cutlets. Then dip them in the whipped eggs and breadcrumbs to fry them. Serve it with cucumber, tomatoes and lettuce leaf.
Honey Chili Potatoes:
Ingredients:
Potatoes (boiled & cut) 3 cups
Crushed garlic 1 tbsp
Sriracha sauce 2 tbsp
Crushed red chili 1 tsp
Ketchup 1 tbsp
Salt to taste
Cayenne pepper paste 1 tbsp
Oil 4 tbsp
Crushed ginger 1 tsp
Honey 2 tbsp
Soy sauce 1 tbsp
Spring onion for garnish
Sesame seeds 1 tsp
Method
Heat oil and slightly fry crushed garlic and ginger in it. Then add sriracha sauce, crushed red chili, ketchup, soy sauce, salt and cayenne pepper paste and mix well. Now add potatoes and mix them. Add honey and spring onion, mix well and take out in dish. Sprinkle sesame seeds and serve.
White Qorma:
Ingredients:
Chicken 750 gram
Yogurt 250 gram
Ginger garlic paste 1 tbsp
Salt 1-1/2 tsp
White pepper ¾ tsp
Almond 4 tbsp
Whole all spice 1 tbsp
Clarified butter 1 cup
Finley cut ginger 2 tbsp
Soaked peeled almond 2-3 tbsp
Screwpine essence few drops
Onion paste 2
Sterling silver leaf 1
Method :
Heat oil fry chicken in it and remove. Now in same oil add ginger garlic paste, salt, white pepper, onion paste, whole all spice and yogurt then sauté well. Then add fry chicken, almond powder and kewra essence then mix. Also add ¾ cup water and put it on dum and cook till chicken get tender and water dries. Now take out in dish and garnish with peeled almonds, finely cut ginger and sterling silver leaf.