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 Recipe for Achaari Chicken Cutlet Sandwich

How to Make a Sandwich With Achaari Chicken Cutlets

This sandwich has a powerful flavor punch. Just picture crisp chicken bits and the peppery crunch of onion that has been dipped in lemon juice on butter-toasted bread that has been smeared in hot, spicy mayonnaise.

1. To marinate the chicken, place it in a large basin with the yogurt, salt, and red chili powder. Mix thoroughly, cover, and place in the fridge for at least two hours. At least 15 minutes before frying, remove it from the refrigerator.

2. Place the onion, cucumber, and salt to taste in a medium bowl. Add the lime juice thereafter. For as long as the chicken is marinating, cover it and put it aside.

3. Put the flour on a dish and sprinkle some salt over it to be ready for your breadcrumbing station. In a bowl, crack the eggs, sprinkle on a little salt, and stir. Place the breadcrumbs on a different platter and sprinkle with a little salt. Place aside until needed.

4. Combine all the ingredients in a bowl to produce the chili pickle sauce. Place aside until needed.

5. To cook the chicken, fill a deep skillet with oil and heat it over medium heat. Take the chicken out of the marinade after it is heated, and then coat it with flour. Making sure it is thoroughly covered, the floured chicken is dipped in the egg mixture before being tossed in the breadcrumbs. Fry the chicken in the oil until golden brown over medium temperature. Drain and rest for five minutes on absorbent paper.

6. To toast the bread for the sandwiches, preheat a skillet over medium heat, add some butter, and do so. Toasted bread should be liberally spread with the chili-pickle sauce before adding the fried chicken to one piece. Top the chicken with cucumbers and onions that have been marinated in lemon juice before adding another layer of bread to seal the sandwich.

7. Divide the sandwich in half, then eat.

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