Lunchbreak: Maneet Chauhan makes malai chicken hot dogs with mango mustard

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Maneet Chauhan

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Flavors of My World

Natonal Restaurant Show 2013
May 18-21
McCormick Place

Malai Chicken Hot Dogs

Mango Mustard

1 cup mustard
1/2 cup mango pulp
1/2 teaspoon dried mint
1/2 cup minced mango

Combine the mustard, mango pulp, mint and minced mango in a bowl and mix well.

Chicken Hot Dogs
2 pounds (1 kg) ground chicken
1/4 cup cream cheese
1 Tablespoon grated garlic
1 Tablespoon grated ginger
2 eggs, well beaten
1 teaspoon kasoori methi
1/4 cup tandoori masala
2 small red onions, finely chopped
2 jalapeño chiles, grated
1/2 cup chopped mint
1/2 cup chopped cilantro
1/4 cup chopped ginger
8 brioche buns
mint leaves
Granny Smith apple slices pickled in apple cider
jalapeno chile slices pickled in apple cider

Combine the chicken, cream cheese, garlic, ginger, eggs, kastoori methi, tandoori masala, onions, chiles, mint, cilantro and ginger in a large bowl and mix well. Form the mixture into hot dogs. Sear over high heat in a skillet until cooked through. Put a dot of butter onto each bun half. Grill them cut side down until golden. Assemble
each serving with a bun, hot dog, mango mustard, mayonnaise, mint leaves, apple slices and jalapeño slices.

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