Experimenting with fusion food ignites my passion for venturing out into that area of my culinary skills.Converting an all-Indian taste to a suit multicultural cuisine so that my recipes can be shared by one and all without any barriers is my prime motive. That was one of my motives for creating this blog.
This chicken filling is one amongst them. It can be made well in advance and can be freezed or refrigerated according to your convenience. Sandwiches, puffs, crepe fillings, salads and even chicken cake can be made with this. Fillings like these will be always stocked up in my fridge.
Weekday mornings are my most energy consuming time. My hubby and 3 kids start to leave the house by 5:30 in the morning. Its a 10-15 minute gap between each departure. So preparing, packing and serving at a go is not possible with only two hands. So I keep 3/4th of the stuff ready the previous night. It is during these times that this filling comes in handy for me. I hope you all will find this useful too.
Cook the chicken with a little salt and pepper.Debone and shred.Keep aside.
Chop onions, mint and coriander finely. Slit the chillies into two.
Heat some oil in a pan. Add the chopped onion. Saute till pink in color.
Add the chillies and coarsely ground ginger garlic paste. Saute until the raw smell disappears.
Add the salt now. This is being added now so that the onion ginger garlic all are cooked faster. You have to be careful as we have already added salt in chicken.
Throw in the cayenne pepper, and turmeric and mix until a well roasted smell wafts in the air.Now add the the herbs and combine well.
Add the shredded chicken and mix until it is well coated with the onion spice mixture.
Adjust the seasoning now.
Finally add the chopped mint and coriander and finish everything off with dash of garlic butter.
Cool this mixture well before storing it in the fridge.