Chicken Crunch Tiles (Make & Freeze) Ramzan Special Recipe by Asad Memon-Food Fusion

Golden, crunchy, and packed with flavor — these Chicken Crunch Tiles by Asad Memon are made even better with #Dalda, our #TrustedRecipePartner. The best part? They’re freezer-friendly, so you can prep ahead and fry fresh for Iftar anytime. A must for your table! #ramadanspecial #foodfusion #digitalammi #snacks Written recipe: https://bit.ly/4ayW3vF Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids Recipe in English Ingredients: -Hari mirch (Green chillies) 10 -Lehsan (Garlic) 10-12 cloves -Adrak (Ginger) roughly cut 2 inch piece -Hara dhania (Fresh coriander) chopped handful -Podina (Mint leaves) handful -Boneless chicken 1kg -Lal mirch powder (Red chilli powder) 2 tsp or to taste -Kali mirch powder (Black pepper powder) 1 tsp -Zeera (Cumin seeds) roasted & crushed 2 tsp -Chaat masala 2 tsp -Sabut dhania (Coriander seeds) roasted & crushed 1 tbs -Garam masala powder 1 & ½ tsp -Iodized Himalayan pink salt 2 & ½ tsp or to taste -Dalda cooking oil 1 tbs -Pyaz (Onion) fried ½ Cup -Zeera (Cumin seeds) roasted & crushed 1 tsp -Iodized Himalayan pink salt 1 tsp or to taste -Lemon juice 1 & ½ tbs -Cheese slice as required -Breadcrumbs as required -Anday (Eggs) 3 -Kali mirch powder (Black pepper powder) ¼ tsp -Iodized Himalayan pink salt ¼ tsp or to taste -Dalda cooking oil (For frying) as required Direction: -In a chopper, add green chillies, garlic, ginger & chop well, add fresh coriander, mint leaves, chop it again, hara masala is ready! -Take out ¾ of the total chopped hara masala & reserve remaining for later use. -Take chicken fillet, pat dry it then cut into small cubes. -Add chicken, kashmiri red chilli powder, black pepper powder, cumin, chaat masala, coriander, garam masala powder, pink salt, chop until finely chopped. -Refrigerate it for 30 minutes. -In reserved hara masala, add cooking oil, fried onion, cumin, pink salt, lemon juice & mix well. Stuffing is ready! set aside. -Place plastic sheet on a cutting board, add chicken mixture (55g), flatten it, add cheddar cheese slice, prepared stuffing, now gently fold & make in tile shape. -In a flat bowl, add bread crumbs & in another flat bowl, add eggs, black pepper powder, pink salt, whisk well. -Coat prepared chicken tile with egg & breadcrumbs properly. (Makes: 18-20) -Can be stored in freezer for up to 2 months. -In a flat bottom wok, add cooking oil, heat it (160 C) -Add coated tile kabab & fry on medium flame for 3-4 minutes or until golden & crispy. -Serve with ketchup or any sauce of choice!