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Fried Chicken Steaks

Chicken Steaks Served With Veggies and Green chutney

Ingredients For the Steaks

1 kilo Boneless Chicken Breast


Take a sharp knife and slit the breast pieces into steak like size

Place these slices on to a plate. Place another plate on the chicken slices and put some weight this helps to drain out excess water.

Keep for 15 mins.

Then place these slices on a parchment paper or clingfilm. Place another parchment paper or cling film on the top of the chicken. Start to hit it with a rolling pin or steak pounder or mallet. It will flatten out.

Remove the clingfilm or parchment paper.

Ingredients for the marinade

140 gms curd / yoghurt

Whisk the curd well

1 tbsp ginger garlic paste

1 and 1/2 tsp chilli powder

1 tsp cumin powder

1/2 tsp pepper powder

1/2 tsp garam masala powder or cuddi powder

1 tsp brown sugar

1/2 tsp chaat masala powder

Salt to taste

Mix all the ingredients well. Coat the chicken Steaks with this marinade mixture. Keep for an hour.

For the Green chutney

20 gms mint chutney

100 gms coriander leaves with stem

20 cashew nuts , powder and keep aside

3 green chillies

2 cloves of garlic

1 onion sliced

Salt to taste

1/2 tsp pepper powder

1/4 tsp cumin powder


Saute sliced garlic lightly . Saute the sliced onions till translucent.

Next grind all the above to a paste adding just enough water.

For the Veggies

1/2 kilo broccoli florets

4 carrots , sliced

2 Corn


Par boil the broccoli florets and carrot slices. Remove and keep aside. Boil the corn pieces .

Take a vessel add butter, oil , garlic powder and pepper powder . Once hot saute the veggies.

Toss well. Lastly add a tsp lemon juice.

A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way ,

with a slight change.


(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)


100 gms Cinnamon

40 gms cloves

40 gms cardamom

40 gms peppercorns

20 gms Star anise

10 gms Javitri / mace flower

10 gms bay leaf

5 gms all spice

5 gms Triphal /schezwan pepper

10 gms saunf / fennel seeds

10 gms methi seeds / fenugreek seeds

10 gms Shah Jeera /black cumin seeds

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork

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