Chicken Gatte Fry

1. 1

   Prepare the Chicken Gatte Dough

   1.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.

   2.Add 0.75 tsp salt, 1 tbsp of vegetable oil, and 2 tbsp of chopped coriander leaves.

   3.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

   1.Divide the dough into 4 equal portions. Roll each portion between your palms into a smooth, cylindrical log about 1-inch thick.

   2.In a wide pot, bring 6 cups of water to a rolling boil.

   3.Carefully slide the gatte logs into the boiling water. Cook on a medium-high flame for 15-18 minutes.

   4.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

   1.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.

   2.Reserve about 1/2 cup of the water the gatte were boiled in; this flavorful stock can be used later.

   3.Once cooled, slice the gatte logs into ½-inch thick rounds.
4. 4

   Prepare the Fry Masala

   1.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.

   2.Add the sliced onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.

   3.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

   1.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.

   2.Cook the masala for 5-7 minutes, until the tomatoes turn pulpy and oil begins to separate from the sides.

   3.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.

   4.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

   1.Turn off the heat. Squeeze the fresh lemon juice over the dish and add the remaining 2 tbsp of chopped coriander leaves.

   2.Give it a final gentle toss.

   3.Serve the Chicken Gatte Fry hot as an appetizer or as a side dish with roti or paratha.

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