Our friday or saturday evenings usually start with chicken popcorns alongside some other starters and drinks. We bring the frozen chicken popcorns from the supermarket and fry them and relish with our homemade Red Chilli Garlic Chutney or Mint & Coriander Chutney. Last weekend, I thought of making chicken popcorn from the scratch. The beauty of making it from the scratch is that you can adjust the taste to your palate. While making it at home, I discovered an amazing dish that is very less time consuming and something that you can prepare beforehand and can just fry and serve hot at the time of your party.
My better half loves garlic and green chillies. So, I added a bit more of the two to my minced chicken mix. I used the aromatic basil leaves in the chicken mix and beer in the batter instead of water. Adding beer takes the crunchiness of the Basil Chicken Popcorn to another level. I have already made this dish a few times since making it the first time and whenever I serve it, someone or the other definitely asks me the secret of the popcorns being so smooth and crunchy. If for any reason you cannot use beer, then use water in place of it. Just make sure that the batter is slightly thick and not too runny. So, go ahead and try it for yourselves and do let me know how you, your family and friends like it.
Here are the steps for making Basil Chicken Popcorn;
Preparation Time 20-25 minutes
Cooking Time 10-15 minutes
Main Ingredients Minced Chicken, Basil Leaf and Beer
Level Of Cooking Easy
- Minced Chicken 500 grams
- All Purpose Flour (Maida) 1 1/2 cup for batter and 1/2 cup for dusting
- Beer 1 can (about 330-350 ml)
- Eggs 2
- Onion 1 large or 2 small finely chopped
- Basil Leaves 3 tablespoons chopped
- Green Chillies 2 chopped (you may have more or less as per your preference)
- Chopped Garlic 1 tablespoon
- Chopped Ginger 1 teaspoon
- Black Pepper Powder 1 teaspoon
- Red Chilli Powder 1 teaspoon
- Olive Oil or any Cooking Oil Sufficient for shallow frying
- Salt to taste
For the chicken mix – Mash the minced chicken with basil leaves, salt to taste, black pepper powder, red chilli powder, onion, ginger, garlic, green chillies and keep aside.
For the batter – Take a big bowl, put plain flour (maida) in it. Add 2 eggs, beer (little by little) and salt to taste and mix. The batter should be slightly thick and not too runny. Let it rest for 15 minutes.
Grease your hands and a big plate with some olive oil/cooking oil (this will help make smooth balls and the mix will not stick to your hands or the plate). Make small balls out of the mixture and put on the plate.
Heat olive oil (or vegetable oil) in a pan. One by one, take the basil chicken balls roll them in plain flour (maida), then immerse in the beer and egg batter (ensure that the ball is covered with the batter all over). Then, put the basil chicken balls (directly with hands if you are an expert or better with a spoon) one by one in the pan and shallow fry them by flipping them till they turn golden brown. Cook on medium to low flame to ensure the chicken is cooked well.
Transfer the prepared Basil Chicken Popcorns on a kitchen tissue so that the extra oil is absorbed. Then transfer them to a serving plate/tray and serve hot with Red Chilli Garlic Chutney or Mint & Coriander Chutney. It is a fantastic recipe for parties. Just keep the Basil Chicken spiced mix ready in your refrigerator and take out the mix 20 minutes before cooking and you are good to go.