India x Australia
Chicken tikka parmi
The pub parmi grew up in a tikka house. Chips, salad and no apologies.
75 minTime
57 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original873kcalsame
57 gproteinsame
8 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Heat the oven to 220°C. Toss the wedges with 1 1/2 tbsp oil and 1/2 tsp salt and roast 30 to 35 minutes, turning once.
- 2Pound the chicken to 1 cm thick. Mix the hung curd, half the chilli, garam masala and ginger garlic paste, the lemon and 1/2 tsp salt. Coat the chicken and rest 20 minutes.
- 3Heat 1 tbsp oil on medium heat. Cook the onion 5 minutes, add the rest of the ginger garlic paste, chilli and garam masala, then the tomato puree, sugar and 1/2 tsp salt. Simmer 10 minutes, then stir in the cream and kasuri methi.
- 4Dust the chicken in maida, dip in egg and press into the breadcrumbs.
- 5Heat the remaining oil in a wide pan on medium heat. Fry the chicken 3 to 4 minutes a side until golden and no pink remains inside.
- 6Set the schnitzels on a tray, spread with sauce, cover with mozzarella and bake in the oven at 220°C for 5 to 6 minutes.
- 7Serve with the wedges and a salad of lettuce and cucumber with a pinch of salt.
Serve it like this
Lay the parmi across a long plate, cheese side up with blistered spots, wedges stacked at one end and a tight bunch of salad at the other.
