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Malai Chicken Hot Dog

By on June 22, 2017
Malai Chicken Hot Dog

Malai Chicken Hot Dog

Malai Chicken Hot Dog

 

Recipe source: foodnetwork.com

Ingredients for Mango Mustard:

  1. Dijon mustard – 1/2 cup
  2. Small diced mango – 1/4 cup
  3. Mango pulp – 1/4 cup
  4. Dried mint – 1/4 teaspoon

Ingredients for Chicken Dogs:

  1. Ground chicken – 2 pounds
  2. Chopped fresh cilantro – 1/2 cup
  3. Chopped fresh mint, plus whole leaves for garnish – 1/2 cup
  4. Cream cheese, room temperature – 1/4 cup
  5. Tandoori masala – 1/4 cup
  6. Grated garlic – 1 tablespoon
  7. Grated ginger plus 1/4 cup chopped – 1 tablespoon
  8. Kasoori methi (dried fenugreek) – 1 teaspoon
  9. Jalapenos, seeded, grated – 2
  10. Red onions, finely chopped – 2
  11. Eggs, well beaten – 2
  12. Vegetable oil – 4 tablespoons
  13. Granny Smith apple, cut into matchsticks – 1
  14. Jalapenos, thinly sliced – 2
  15. Apple cider vinegar – 2 to 3 cups
  16. Unsalted butter, for cooking buns
  17. Brioche hot dog buns – 8
  18. Mayonnaise
  19. Arugula

 Method for the mustard:

  • Mix together the mustard, diced mango, mango pulp and mint.

Method for the dogs;

  • Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs.
  • Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide.
  • Place on a baking sheet and refrigerate for 30 minutes.
  • Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat.
  • Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes.
  • Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes.
  • Transfer the hot dogs to a plate and cover with foil to keep warm.
  • Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
  • Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls.
  • Add enough apple cider vinegar to cover each and let sit for 15 minutes.
  • Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat.
  • Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes.
  • Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices.
  • Serve with the remaining mango mustard on the side.
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