Creamy Chicken Kachori | NESTLÉ MILKPAK Ramadan

Try your classic favourite kachori with a creamy twist this Ramadan and make har Iftar khushi se. #HarDinKhushiSe Download complete recipe book: https://bit.ly/3LAIGwz Preparation time: 50 minutes No. of servings: 8 Calories per serving: 167 cals Ingredients: For Dough: • Flour 1 ½ cup • Ghee 2 tbsp • Salt ¼ tsp • Water (as needed) For Paste: • Ghee 2 tbsp • Flour 1 tbsp For Filling: • Chicken Mince ½ kg • Ginger Garlic Paste 1 tbsp • Red Chili Powder 1 tsp • Cumin Powder ½ tsp • Whole Cumin Seeds ½ tsp • Flour 2 tbsp • NESTLÉ MILKPAK UHT 1 cup • NESTLÉ MILKPAK Dairy Cream 120ml (½ pack + 1 tbsp) • Onion (chopped) 2 • Fresh Coriander (chopped) 3 tbsp • Green Chili (finely chopped) 3-4 • NESTLÉ MILKPAK Butter 2 tbsp • Coriander Powder 1 tsp • Salt (to taste) • Turmeric Powder ¼ tsp Method: 1. To prepare the kachori dough, add flour, ghee, and salt in a bowl. Add water to combine the ingredients and keep adding more as needed. Knead well till the dough reaches a hard/firm consistency. Leave to rest for 15 to 20 minutes 2. Prepare the paste with ghee and flour. Keep aside 3. After the dough’s resting time has passed, divide it into 6 equal size balls and roll out to make flat circles. Spread the ghee and flour paste, fold in half and reapply the paste. Now, fold this semi-circle in half again and apply the paste. Give one last half fold and apply the paste, making the dough into equal square pieces. Let all the square pieces and leave to rest for 20 minutes 4. While the dough rests, start preparing the filling. In a pan add butter, ginger garlic paste and sauté for few minutes. Then, add chicken mince, salt, red chili powder, turmeric, coriander powder, and cumin powder. Cook the mince until the color changes and cover. Leave on low flame for 10 minutes/until the mince is cooked 5. Now, add the flour and mix for 2 to 3 minutes. Add the milk slowly and cook till it thickens. Once ready, add in the cream and cook further. The final mixture should be thick. As you reach a thick consistency, remove from flame, and bring to room temperature. Add chopped onion, coriander and green chili to the mix and combine thoroughly 6. To assemble, roll out the dough squares with a rolling pin and put the cool mince in the center. Collect all 4 sides to fold and twist the top to secure it, making sure it sticks together. Gently press down to flatten slightly. Let the kachoris rest for 5 to 10 minutes and deep fry on medium low heat, till golden brown. Serve hot with a chutney/sauce of your choice and enjoy! Tip: Keep the prepared dough squares in fridge before filling. Brush the edges with water to seal if doesn’t stick properly.