Melting Peri Peri Cutlets

This just meltssss in your mouth . Spicy and delicious kababs must try this Ramadan.

Firstly cook 250 gm boneless chicken with salt and 1 tsp each of ginger garlic and green chilli paste . Cook till done and shred and keep aside .

In a Kadhai heat little oil and sauté 1 tbsp chopped garlic and 3-4 chopped green chilli till fragrant. Then saute 1/4th cup julienned carrot for a minute . Add salt and, half tsp black pepper powder , 2 tsp red chilli powder , 4 tbsp Maida and sauté well . Add 1 cup milk and cook till thick . Switch off heat and let cool.
Once cool add 2 tbsp peri peri masala , some chopped coriander, 1 cup mayonnaise and shredded chicken. Mix well and use . If you are finding it difficult to shape then keep the batter in the fridge for an hour and then use.

With the help of a spoon take a tbsp of batter and put on bread crumbs. With your fingers sprinkle bread crumbs on the batter and then take in your hands to shape lightly. Then place cutlets far apart each other in tray or thaal and freeze for 2 hours or till hard.

Then dip in beaten egg and fry just 2-3 pcs at a time on high heat till golden. Serve hot.