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

Maneet Chauhan

To purchase a copy of the book:

Flavors of My World

Natonal Restaurant Show 2013
May 18-21
McCormick Place
Chicago

Malai Chicken Hot Dogs

Mango Mustard

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

Directions:
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
butter
8 brioche buns
mayonnaise
mint leaves
Granny Smith apple slices pickled in apple cider
jalapeno chile slices pickled in apple cider

Directions:
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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