Thursday, November 25, 2010

Chicken Loaf

Egg: 8
Bread slices: 15 pcs (as per your pan size)
Boneless chicken: 2 cup
Onion chopped: 2 medium
Garlic: 1tbsp
Ginger: 1 tbsp
Green chilli: 2 pcs
Garam masala: 1 tsp
Ghee: 1 1/2 tbsp
Chopped curry leaves: 1 sprig
Chopped coriander leaves: few
Salt: to taste
Pepper powder: 1 tbsp

Cook chicken with salt and pepper and slice into small pieces. Heat 1 tbsp ghee in a pan. Add garlic, ginger, green chilli, curry leaves, onion and sauté till golden color. Add chicken to this, saute well. Add garam masala and pepper powder. Saute for 2-3 minutes. Remove from fire and keep aside. Beat the egg with green chilli, coriander leaves, curry leaves and salt. mix well. Remove the edges of the bread and cut into square and triangle shape (triangle shaped bread pieces is to fill the gap). Take a heavy bottom pan, grease the pan with 1/2 tbsp ghee. dip each bread pieces into the egg mixture and arrange the first layer with bread. Spread the chicken mixture over the bread. Dip the balance bread in egg mixture and arrange the next layer. Finally pour the balance egg mixture on the top of the bread. Cover it with tight lid. Cook in low flame for 20 minutes. Remove the lid, flip the other side and cook for 2-3 minutes. Serve hot with tomato sauce