Chicken Gatte Fry

Instructions

1. 1

   Prepare the Chicken Gatte Dough

   • In a large mixing bowl, combine the chicken mince, besan, curd, 1 tsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, garam masala, ajwain, and hing.
   • Add 0.75 tsp salt, 1 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves.
   • Mix all ingredients thoroughly and knead for 2-3 minutes to form a firm, non-sticky dough. If it's too sticky, add a tablespoon of besan; if too dry, add a teaspoon of curd.
2. 2

   Shape and Boil the Gatte

   • Divide the dough into 4 equal portions. Roll each portion between your palms into a smooth, cylindrical log about 1-inch thick.
   • In a wide pot, bring 6 cups of water to a rolling boil.
   • Carefully slide the gatte logs into the boiling water. Cook on a medium-high flame for 15-18 minutes.
   • The gatte are cooked when they become firm and float to the surface. To check, you can pierce one with a knife; it should come out clean.
3. 3

   Cool and Slice the Gatte

   • Using a slotted spoon, remove the cooked gatte from the pot and place them on a plate to cool down for at least 10 minutes.
   • Reserve about 1/2 cup of the water the gatte were boiled in; this flavorful stock can be used later.
   • Once cooled, slice the gatte logs into ½-inch thick rounds.
4. 4

   Prepare the Fry Masala

   • Heat the remaining 3 tbsp of oil in a pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the sliced onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the remaining 1 tsp of ginger-garlic paste and the slit green chilies. Sauté for one minute until the raw aroma disappears.
5. 5

   Cook the Masala and Fry Gatte

   • Add the chopped tomatoes, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp salt. Mix well.
   • Cook the masala for 5-7 minutes, until the tomatoes turn pulpy and oil begins to separate from the sides.
   • Add the sliced chicken gatte to the pan. Gently toss to coat them evenly with the masala. Stir-fry for 4-5 minutes until the gatte are heated through.
   • If the mixture looks too dry, add a few tablespoons of the reserved gatte water to reach your desired consistency.
6. 6

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the dish and add the remaining 2 tbsp of chopped coriander leaves.
   • Give it a final gentle toss.
   • Serve the Chicken Gatte Fry hot as an appetizer or as a side dish with roti or paratha.