I had been missing in action past few weeks. My absence at my space and social media was observed by my dear friends and followers, as they approached me to know whereabouts if all is fine at my end. Thanks to you all my dear friends and followers for your sincere concerns. Alhumdulillah, I am doing absolutely fine now and back to my postings. 🙂
Almost half of the Holy Ramadan has been passed, and I know it well that I haven’t given you any a treat (Visual) anywhere neither at Cubes N Juliennes nor at any social media platform. So, let’s start the fun and enjoy the simple and quick to cook delicacies. First on the list is this quick Chicken Muthiyas, very simple to make and loaded with with flavors. Muthiya comes from word Muthi (closed fist) and the food that we make using muthi is by gripping action of the fist is called muthiya. Chicken Muthiya can easily be made using minimum of the ingredients giving you the maximum of pleasure of taste. Spiciness you can adjust as per your liking. I like my chicken muthiya to be deep fried, but you can undoubtedly go for shallow frying or air-frying it.It just need a few minutes of assembly and you have delectable feast ready in minutes to serve it druing iftar or teatime or even as a starter for any parties. Sometimes, I prefer sliding the muthiyas between Mumbai Pav slathered with hot green chutney and onions rings, which makes it Muthiya pav, serve it for breakfast or tea-time during monsoon, It’s a blissss!!!
Yes, Muthiya mixture can be prepared ahead and refrigerated, and can be fried when you want to serve it. Do try this at your home and enjoy the feast with this simple and quick nosh. Let’s go through how to do it…..
500 gms, Chicken mince
¼ cup, onions, finely chopped
1 tbsp, garlic, very finely chopped
1 tbsp, ginger, grated
1/3 cup, bread crumbs
juice of 1 lemon
4 to 5 nos, green chillies, finely chopped (you may add more if spiciness preferred)
½ cup, coriander leaves, finely chopped
1 tsp, garam masala powder
1 tsp, chaat masala
2 tsp, melted butter
Oil for frying
Salt and pepper to taste
To begin with, in a large bowl, add the chicken mince, ginger, garlic, bread crumbs, lemon juice, green chillies, coriander leaves, garam masala powder, chaat masala, butter, salt and pepper. Mix them very well.
Grease your hands with little oil and take a small amount of mixture on your palm. Close your fist to make the muthiya of the chicken mixture.
Repeat the same for the rest of the mixture. Let it rest in refrigerator for 30 minutes.
Heat enough oil in a heavy bottom deep pan or kadhai.
When the oil is hot, deep fry the muthiyas until brown
Drain them onto an absorbent paper.
Repeat the same for all the muthiyas. Fry them in batches and avoid overloading the pan while frying.
Serve the chicken muthiyas with onions and green chutney or ketchup.