Chicken kurkureFor crunchy chicken shreds
Chicken boneless strips – 200 gm
Corn flour – 20 gm
Salt – 2 gm
Rice flour – 20 gm
Onion rings for garnish – 30 gm
Oil refined for frying – 30 gm
Lemon wedge – 5 gm
Kurkure masala blend (for toss)
Coriander powder – 10 gm
Garlic (peeled, chopped, sliced) - 50 gm
Onion (sliced) – 50 gm
Salt – 10 gm
Turmeric powder - 1gm
Red chilli powder – 5 gm
Chat masala powder – 15 gm
Cumin powder – 10 gm
Sugar – 30 gm
To prepare the masala
Heat oven on convection mode at 180 degree and dry roast garlic, onion till crisp. In a grinder blend all spices with garlic and onion and grind to a fine powder.
To prepare chicken shreds
In a bowl add strips of chicken boneless and season with salt. Add in rice flour and corn flour and mix well to give a nice coating. In a sieve put chicken and remove the excess flour. Heat oil in a kadai and fry these chicken strips till crisp and cooked. Remove in a bowl and immediately add in kurkure masala. Serve hot, garnished with onion rings and lemon wedge.
Saurabh Saxena is corporate chef at Sanjeev Kapoor Restaurants Pvt. Ltd. He embarked on his professional journey as a chef with ITC Group of Hotels — Bukhara in New Delhi and Dum Pukht in Kolkata. He then joined Grand Hyatt’s specialty restaurant ‘Soma’ in Mumbai which earned him the award for ‘Best Indian Restaurant’. He was briefly associated with Federation of Hotel and Restaurant Association of India (FHRAI) as chef trainer and culinary lecturer and conducted numerous cooking demonstrations with amateurs and culinary students.
At SK Restaurants, he handles all its product developments, and leads operations and training. He operates over 70 restaurants for five brands, both equity stores and franchisee models- 50 + outlets for The Yellow Chilli, 4 for Sura Vie, 4 Khazana, 1 for Grain of Salt, 4 in Hong Kong.
