Ingredients
- 400 gm Chicken breast fillets
- 100 ml Thumps up drink
- 50 gm Tandoori paste
- ½ bunch fresh coriander
- ¼ bunch Mint
- 1 ea Lemon
- 50 gm grated ginger
- Salt and pepper
Crust
- 100 gm Panko bread crumbs
- 10 gm white sesame seeds
- 10 gm Black sesame seeds
- 5 gm Fennel seeds
- 50 gm Plain four
- 2 ea. Whole egg
- Salt and pepper
Chutney
- 100 gm Yoghurt
- ¼ bunch Mint
- ¼ bunch Coriander
- 5 gm Cumin powder
- Pomegranate seeds a few
- 10 ml Lime juice
- 2 -3 ea. green chillies
- Salt and pepper to taste
Instructions
- Using panko bread crumbs, sesame seeds and fennel, prepare the crust.
- Blender all the chutney ingredients to a smooth paste in a grinder.
- Combing the Tandoori paste, chopped coriander, mint, grated ginger with Thumps Up, create a marinade.
- Thinly slice chicken breast fillets and leave it to marinate for about an hour.
- Crumb the chicken fillets with flour, egg wash and the sesame panko mix.
- Heat oil in a fry pan and shallow fry for 2-3 minutes on each side till golden brown or cooked.
- Drain on a parchment paper.
- Serve with the chutney.
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