Crispy chicken cups
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Ingredients
8
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Preparation
Preparation15 min
Cook time35 min
- Keep the Spring Roll sheets out of the freezer. Preheat the oven to 180°C. Clean, peel and cut the potatoes to small cubes and keep in a steamer along with the chicken pieces.
- Sprinkle enough salt and turmeric powder on the top of the pieces. Let it get cooked for 10 - 15 minutes. Take out from the steamer and mash them to a paste form.
- Heat a pan and add oil. Once it is hot, add the ginger and garlic paste. Saute for a minute and then add chopped onion and salt. Saute this till the onions becomes translucent.
- Now add the ingredients 7,8,9 and 10 and saute for few minutes. Finally add the chicken and potato paste and stir for another 5 minutes till they get mixed uniformly. The filling for the chicken cups is ready.
- Cut the Spring roll sheets into 4 pieces and arrange them one over the other to form a cup shape, as shown above.
- Brush them with little butter in between to get them sticked together. Grease the muffin tray with butter and Insert the cups into the tray. Now add a spoonful of filling to each cup.
- Keep in the preheated oven for 20-25 minutes, till they become crispy. Be careful not to get them burnt. Cripsy chicken cups are ready to go with your favourite dipping sauce.
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