MacD जैसा क्रिस्पी चिकेन नगेट्स

Ingredients

• 400 grams Boneless Chicken (cut into bite‑size cubes)
• 250 ml Water (for pressure cooking)
• 1 tsp Salt (for pressure cooking)
• 2 tbsp Corn Flour (for batter)
• 1 tbsp All-Purpose Flour (for batter)
• 1 tsp Black Pepper Powder (for batter)
• 1 tsp Red Chili Powder (for batter)
• 1 tsp Oregano (optional, for flavor in batter)
• 0.5 tsp Salt (for batter, adjust to taste)
• 1 cup Bread Crumbs (for coating)
• 2 cups Vegetable Oil (for deep frying; can use canola or peanut oil)
• 2 tbsp Peri‑Peri Masala (optional seasoning; see channel video for recipe)

Instructions

1. Wash and Prepare Chicken

   Rinse the 400 g chicken cubes under cold water and pat dry with a paper towel.

   Time: PT2M

2. Pressure Cook Chicken

   Place the chicken in the pressure cooker, add about 1 cup (250 ml) water, 1 tsp salt, close the lid, and cook on high flame until you hear two whistles. Turn off the heat and let the cooker depressurize naturally.

   Time: PT20M

   Temperature: high flame

3. Make the Batter

   In a mixing bowl combine 2 tbsp corn flour, 1 tbsp all‑purpose flour, 1 tsp black pepper powder, 1 tsp red chili powder, 1 tsp oregano (or mixed herbs), ½ tsp salt and enough water to form a thick, smooth slurry that coats the back of a spoon.

   Time: PT5M

4. Coat Chicken with Batter and Breadcrumbs

   Place the cooked chicken pieces in the batter, toss to coat, then transfer them into a tiffin box (or shallow container) that already contains the bread crumbs. Close the lid and gently tap the box on both sides so the crumbs cling evenly to each piece.

   Time: PT5M

5. Freeze (Optional)

   Arrange the coated nuggets in a zip‑lock bag in a single layer and freeze. They keep for up to 1.5 months. Thaw at room temperature for about 1 hour before frying.

   Time: PT0M

6. Fry the Nuggets

   Heat oil in a deep pan to medium‑high heat (around 350°F / 175°C). Fry the nuggets in batches, turning once, until golden brown and crisp, about 3‑4 minutes per side.

   Time: PT10M

   Temperature: 350°F

7. Season with Peri‑Peri Masala (Optional)

   In a bowl toss the hot nuggets with 2 tbsp peri‑peri masala (or your own blend) until evenly coated.

   Time: PT2M

8. Serve

   Serve the nuggets hot with ketchup, yogurt dip, or any sauce of choice.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

15 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g