Chicken Canapes

About Chicken Canapes

Ingredients

• Boneless chicken, cut into small cubes 300 gms
• Brown buns 6
• Mustard oil 2 tbsps
• Achari masala 50 gms
• Hung yogurt 200 gms
• Iceberg lettuce leaves a few
• Garlic cloves, minced 10
• Butter, softened 3 tbsps
• Bean sprouts 3 tbsps

How to Make Chicken Canapes (Stepwise Photos)

Method

1. Heat mustard oil in a non-stick pan till it reaches smoking point. Reduce heat, add achari masala and saute for a minute.
2. Take the pan off the heat, let it cool down for 10 minutes.
3. Add hung yogurt to this masala and mix well. Add chicken cubes and mix well and set aside to marinate for 1 hour.
4. Shred the lettuce and soak them in a bowl chilled water.
5. Heat another non-stick pan, add the chicken cubes and cook on medium heat for 8-10 minutes or till done.
6. Add garlic to softened butter in a small bowl and mix well. Halve the buns and spread this butter on them. Heat yet another non-stick pan and toast the buns on it.
7. Place some lettuce on each bun half, keep some achari chicken over it. Keep these buns on a serving platter, garnish with sprouts and serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps