Herb chicken is a delicious dish with minced chicken, dill, and fresh cream. It’s very easy to make for a weekend brunch or a quick snack when you are too lazy to cook. Spread it over a roti/tortilla and roll it up or sandwich between the breads for a mess-free meal.
Dill promotes a unique sharp flavor which gets subtle by the addition of cream. Dill imparts a good dosage of vitamin A, Vitamin C, folate, fiber, calcium, iron, and much more micronutrients.
Herb Chicken is so versatile that you can add your choice of herbs in it. But if you really want to use dill but if it’s not in hand, try fennel leaves which comes closer to the flavors of dill. Mint, coriander, Rosemary are the other herbs that you could use.
**Recipe**
Herb Chicken – serves 2
Ingredients
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Minced chicken – 200 gms
Dill leaves – 1 tbsp
Fennel seeds – ½ tsp
Onion – 1(finely chopped)
Green chili – 1 (deseeded and finely chopped)
Garam masala – ½ tsp
Fresh Cream – ½ cup
Oil – 2 tsp
Garnish
Dill leaves
Spring onion
Procedure
1. Heat the pan and add oil.
2. Add fennel seeds and saute for a while.
3. Add onions and fry until golden brown.
4. Add finely chopped green chilis and saute for a minute.
5. Add minced chicken and mix well with the onion and chili for two minutes, breaking the clumped chicken.
6. Cover and cook for ten minutes.
7. Open the lid and crumble the cooked chicken.
8. Add garam masala and mix well.
9. Add finely chopped dill leaves and mix well (you can use fennel leaves or mint as a substitute for dill leaves)
10. Add fresh cream and mix well.
11. Cook for a minute and transfer to a serving bowl.
**Garnish**
Sprinkle generous amount of dill and spring onions.
**Serving options**
Best served with roti/tortilla, naan or bread.
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