Best Sprouted Ragi Chicken Cutlet Recipe Recipe

To begin making Sprouted Ragi Chicken Cutlet preparation guide, partially prepare the chicken for about 10 mins in a kadai with enough liquid, cool it and grind with some table salt and pepper.

I did not grind to a fine paste.Also prepare potatoes and carrots in a vessel till they are cooked al dente.

Once done, sieve all the liquid which you can later use as a produce stock for other curry base recipes or soups.Coarsely grind the sprouted ragi in a mixer grinder.Preheat a convection oven to 200 degrees.

Prepare a baking dish, oil it well such that the cutlets won't stick when baked.

Or you can also oil a parchment paper and line it on the baking sheet.Mash the boiled potatoes and carrots, mix in the ground ragi and chicken, mix in cut up onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin ground mix, coriander leaves and oats.Combine everything well, mix in more oats if the mixture feels it has more moisture.Give shape to the cutlets and place them on a greased baking dish, splash some cooking oil on the top and oven-cook in a preheated oven at 200 degrees for 15 mins and barbecue for 10 mins or till cooked and looks crisp from outside.Enjoy the scalding and brittle sprouted ragi chicken cutlet.offer Sprouted Ragi Chicken Cutlet preparation guide along with Dhaniya Pudina Chutney preparation guide and Date and Tamarind Chutney preparation guide along with Indian salad like Kachumber Salad preparation guide and Adrak Chai preparation guide for a small tea party at home with your close friends and family.