Hara Murg Gol Mol

Ingredients

• Chutney
• 2 cups washed and cut Coriander leaves & stems
• Juice of a Lemon & 3 tsps Ginger & Garlic paste
• 4 green Chillies sliced (2 - 3 tbsps)
• 1 tsp Salt
• 1/2 tsp each Peppercorns, Chilli & Cumin pwdr & Chaat masala
• 2 Chicken breasts (1 lb)
• Prepared & strained 2 tbsps Chutney
• 1 tbsp Chutney
• 1/2 beaten Egg
• 1/4 cup Breadcrumbs
• 1 tsp Salt
• 1 tbsp sliced Coriander stalks
• Toothpicks

Instructions

1. Prepare the Chutney by starting with the lemon juice, ginger and garlic paste, green chillies and about ¼ of the coriander
2. Blend it and add a bit of water if required
3. Add the rest of the coriander, salt and the spices and blend till smooth
4. Reserve 2 tbsps of the Chutney and sit it in a sieve so all the excess water can drain out
5. Cut the Chicken breasts into about 30 small 1 x 1 cm nuggets
6. Add the nuggets to a bowl and marinate with 1 tbsp of Chutney and leave aside
7. Cut the rest of the chicken into larger chunks and add to the food processor and give it one blitz so it’s s rough grind
8. Add the strained chutney, egg, breadcrumbs and salt and process again
9. Do not over process, you want the mixture to hold together like a dough
10. Add a tbsp of the coriander stalks and mix
11. Skewer each nugget with a tooth pick
12. Add a small amount of the ground chicken to wrap around the chicken nugget and let it lie on some breadcrumbs to hold their shape
13. When all have been assembled, dip in breadcrumbs and deep fry