Achaari Chicken Cutlet Sandwich Recipe
How To Make Achaari Chicken Cutlet Sandwich
This sandwich packs a serious punch of flavours. Just imagine butter toasted bread slathered with pungent hot mayonnaise, topped with the crisp bites of chicken and the peppery crunch of lemon-soaked onion.
- Total Cook Time 40 mins
- Prep Time 15 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Achaari Chicken Cutlet Sandwich
- 4 Boneless Chicken Thighs
- 2 tbsp Yoghurt
- 1 tsp Red Chilli Powder
- to taste Salt
- 1 large Onion, thinly sliced
- 1 large Cucumber, thinly sliced
- 1 tbsp Lemon Juice
- 1 cup All Purpose Flour
- 2 Eggs
- 1 cup Breadcrumbs
- Oil for deep frying
How to Make Achaari Chicken Cutlet SandwichHideShow Media
To marinate the chicken, put the chicken in a large bowl, add yogurt, red chilli powder and salt. Mix well, cover and put into the refrigerator for at least 2 hours. Take it out of the refrigerator at least 15 minutes before frying.
In a medium-sized bowl, add the onion and cucumber and then add the lime juice and salt to taste. Cover and set aside for as long as chicken is marinating.
To prepare your bread crumbing station, put the flour on a plate and season it with some salt. Crack the eggs in a bowl, add a pinch of salt and whisk. Put the breadcrumbs in another plate and season with a pinch of salt. Set aside until required.
To make the chilli pickle sauce, add all the ingredients in a bowl and mix well. Set aside until required.
To fry the chicken, add oil to a deep pan and heat over a medium flame. Once it is hot, take the chicken out of the marination and first dredge in the flour. Dip the floured chicken in the egg mixture and then toss it in the breadcrumbs, ensuring that it is properly coated. Add the chicken to the oil, and fry over a medium flame till golden brown. Drain on absorbent paper and let it rest for 5 minutes.
. To make the sandwiches, heat a pan over a medium flame, add some butter and toast the bread. Apply generous quantities of the chilli-pickle sauce on the toasted bread and arrange the fried chicken on one slice. Sprinkle garlic-coconut chutney over the chicken, top it with lemon-soaked onions and cucumbers and close the sandwich with another slice.
Cut the sandwich in half and enjoy.