Baked Chicken Nuggets a la Indian

These chicken nuggets are crisp, delicious and full of Indian flavors. . I love chicken nuggets but often find them very bland and they lack in flavor.Addition of a few spices and aromatics like coriander, cumin, ginger and garlic, take nuggets to a whole new level.

Chicken nuggets are so easily available outside, at every other fast food joint or on kids menus at restaurants. No child would say 'no' to crisp fried nuggets; but I often worry about the quality of oil and the seasonings & additives used to make them so irresistible.

Making the nuggets at home is so much more healthier and it gives me the satisfaction that I am aware of every ingredient that goes into it.


Baked Chicken Nuggets a la Indian

Boneless Chicken cubes: 350 grams
Egg: 1
Whole Wheat Bread: 3-4 slices
Coriander leaves: 2 tbsp
Olive Oil

Marinade:
Turmeric powder: 1/2 tsp
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Paprika powder: 1/4 tsp
Pepper powder: 1/4 tsp
Salt to taste
Lemon juice: 2 tsp
Ginger - Garlic paste:  1 tsp

• Wash chicken and mix it with all the marinade ingredients. Let it marinate for 30 minutes.
• In a food processor blend bread and coriander leaves together to make green crumbs. Remove and keep on a plate.
• Lightly beat the egg with a little salt in another bowl.
• Now dip a piece of chicken in the egg and then place them on the plate of bread crumbs and coat well. Shake off the excess  crumbs. Repeat with the remaining chicken pieces. 
• Place them on a greased baking tray / sheet and dribble lightly with olive oil.
• Bake in a pre-heated oven at 190 degree Celsius for 25-30 mins until golden brown and crisp and chicken is cooked(the time will vary depending on the size of the chicken pieces). Turn the tray around and turn over the nuggets half way through the baking time to ensure even cooking. 
•  Serve straight out of the oven with tomato ketchup or mayonnaise.

Tip: Use one hand to dip the chicken in egg and the other and to coat with bread crumbs. This way, you will not end up with a messy clump.

Chicken Kichdi / Chicken & Rice Casserole

A one pot dish made with rice, chicken, vegetables and lentil...almost like a chicken and rice casserole. Its a hearty meal ideal for babies and older kids especially when they are feeling unwell. 

Monsoon has started and Ovie has the flu. Its the best time for some warm soup but I have been unsuccessful in getting her to eat it. She just refuses to even taste soup. I wonder why? I made her some chicken soup but ended up eating it myself. Wondering how to get some chicken into her, I added a few pieces to the regular rice-dal kichdi and the result was delicious. Its unbelieving comforting and gives one a sense of warmth....the one you get when being wrapped up in your mother's arms.  

Chicken Kichdi / Chicken & Rice Casserole

Short grain rice: 1 cup

Thuvar Dal / Lentil: 1/2 cup

Chicken: 5-6 small pieces with bone

Assorted Vegetables: 1 cup diced (carrots, green peas, corn, potato, beans, cauliflower, spinach)

Onion: 1 finely chopped

Ginger-garlic paste: 1 tsp

Jeera / cumin seeds: 1 tsp

Ghee / Butter: 1 tbsp

Curry Leaves: 1 sprig

Coriander Leaves: 1 tbsp chopped

Turmeric Powder: 1/2 tsp

Salt: to taste

Garam masala: a pinch (optional)

• Wash rice and dal and soak in 3 cups water for 20 - 30 mins.
• Marinate chicken pieces in turmeric and salt for 10 - 15 mins.
• Heat ghee or butter in a pressure cooker. Add cumin seeds and splutter it. Add curry leaves.
• Now add chopped onion and ginger-garlic paste. Saute on low heat until it turns brown.
• Add the chicken and seer until the chicken gets a brown color on the skin. 
• Add all the vegetables and coriander leaves and saute for 3 mins along with the remaining seasonings and powders. 
• Add the rice and dal with 3 cup water. Close the cooker lid and cook for 3 whistles. 
• The consistency of the dish will be a soft and mushy. 
• Serve warm with a dollop of ghee or butter on top. 

Spinach Chicken Fry

This is a healthier version of the kid friendly chicken lollypop or chicken drumstick. It is not deep fried and adding spinach makes it nutritious. My daughter easily tucks in 2-3 pieces of these chicken legs.

Ingredients:
Chicken Legs: 4 nos
Spinach: 1 cup chopped
Lemon: 1
Turmeric Powder: 1 tsp
Pepper Powder: 1/2 tsp
Coriander Powder: 2 tsp
Chicken Masala powder: 1/2 tsp
Garam masala powder: a pinch
Ginger-Garlic paste: 1 tbsp
Salt: to taste
Oil: 2tbsp

1. Wash the chicken legs well and make gashes on them with a knife. Soak them in a little lemon water for 5 minutes.
2. Drain the water and rinse the chicken.
3. Make a marinade with all the ingredients except spinach and oil. Coat the chicken legs with this and keep in the fridge for 1 hour.
4. Heat oil in a flat non-stick pan and place the chicken. Cook covered on low heat.
5. Turn over the chicken pieces every minute. When almost cooked through, add the chopped spinach and a little salt. Keep covered for 3 minutes.
6. Now increase the heat and cook open. Keep turning the pieces as it starts to fry now and turns a dark color. Remove when it is a little crisp.
7. Squeeze a little lemon juice over the chicken legs and serve with a salad.