Ingredients:
For Chicken Tangri
4 nos. Chicken Leg pieces
1 ½ cup Curd (hung)
1 tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
3 nos. Green Chillies (finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Cumin seeds
To taste Salt
2 tbsp Besan (dry roasted)
For frying Refined Oil
For Chicken Brinjal Surprise
4 nos. Large Brinjals (2 whole brushed with oil, 2 sliced thickly)
2 tbsp Butter
3 nos. Onions (finely chopped)
10-12 cloves Garlic (finely chopped)
4 nos. Green Chillies (finely chopped)
4 nos. Tomatoes (finely chopped)
400 gm Boneless Chicken (cut into tiny dices)
1 ½ tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp Amchur powder
To taste Salt
150 gm Parmesan cheese (grated)
2 pcs Gouda Cheese
150 gm Mozzarella Cheese
For the Gravy
6 nos. Tomatoes (diced)
4 nos. Onions (diced)
3 nos. Black Cardamom
5 nos. Green Cardamom
50 gm Cashewnuts
4-5 nos. Whole Red Chillies (dried)
2”piece Ginger
10 cloves Garlic
3-4 nos. Green chillies
3 sprigs Basil leaves
1 cup Tomato puree
50 gm Butter
100 ml Cream
To taste Salt
4 sprigs Fresh Coriander (finely chopped)
For Potato Chips
2 nos. Potatoes (peeled and cut into paper thin slices)
For frying Refined Oil
To taste Salt
1/4th tsp Chaat Masala
Method:
1. Make cuts in the chicken leg and keep aside.
2. In a clean bowl combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.
3. Roast brinjals on an open flame, peel and mash well. Keep aside.
4. Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.
5. In a saucepan mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.
6. For the sliced brinjals sprinkle some salt and pepper over them, then ear them in a pan with a little oil.
7. Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of gouda
8. For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil in a pan. Add 2 cups water and bring to a boil, cook till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.
9. Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked.
10. Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Also deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.
11. Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.
