A creamy chicken dish is perfect for a cozy weeknight dinner, combining tender chicken with a rich, flavorful sauce. It’s easy to make and sure to become a family favorite in no time.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Cooking Secrets
Use boneless, skinless chicken breasts or thighs for even cooking and tenderness.
Let the sauce simmer gently to thicken without curdling the cream.
Season the chicken well before cooking to enhance the overall flavor.
Ingredients
0/20
Ingredient Image
Why This Meal Is A Winner
Rich and comforting, with tender chicken cooked in a smooth, creamy sauce. It’s perfect for a cozy dinner and feels special without being complicated. The flavors are well-balanced and pleasing to most palates.
Step 1
Melt some butter in a pan, then add chopped garlic and cook it for about a minute until fragrant. Toss in the chicken and cook for 1-2 minutes. Next, add the carrot, capsicum, and cabbage, and give everything a good stir.
Step 2
Season with salt, pepper, and chili flakes, then mix well. Stir in the mayonnaise, turn off the heat, and let the mixture cool down a bit.
Step 3
Once cooled, transfer the mixture to a bowl. Add boiled potatoes, breadcrumbs, and chopped coriander leaves, then mix everything together until well combined.
Step 4
Take two wooden skewers and shape the mixture into a kulfi-like form around them.
Step 5
Prepare a flour slurry by mixing flour, salt, pepper, chili flakes, and water until smooth. Dip the shaped chicken pieces into the slurry, then coat them generously with breadcrumbs.
Step 6
Heat oil in a pan and fry the coated pieces until they turn golden brown and crispy.
Step 7
Serve hot with your favorite sauce and enjoy!
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Pairings For This Dish
Serve alongside steamed vegetables or a fresh green salad to add brightness. Creamy mashed potatoes or buttered pasta are great for soaking up the sauce and making the meal more filling.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the sauce from separating. If the sauce thickens too much, add a splash of milk or cream when reheating.
Frequently Asked Questions
Can I use raw chicken instead of boiled shredded chicken?
It's best to use boiled shredded chicken as the recipe relies on cooked meat. Using raw chicken will require longer cooking and may affect texture.
What can I substitute for mayonnaise in this recipe?
You can use Greek yogurt or sour cream as a healthier substitute for mayonnaise.
How do I know when the fried pieces are done?
Fry until they are golden brown and crispy on the outside, usually about 3-5 minutes on medium heat.
Can I bake these instead of frying?
Yes, you can bake at 200°C (400°F) for 15-20 minutes, turning halfway, to get a crispy texture with less oil.
What type of oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.
Can I prepare the mixture in advance?
Yes, you can prepare the mixture a few hours ahead and refrigerate it before shaping and frying.
Are the wooden skewers necessary?
Skewers help shape and hold the pieces, but you can form the mixture into patties or balls without them if preferred.
How spicy is this dish?
The chili flakes add mild to moderate heat, which can be adjusted to your taste by reducing or omitting them.
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