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Crunchy Sevayyan Chicken

This dish is the Indian version to the fried chicken where in the coating of the chicken is coated with vermicelli.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 300g Boneless Chicken
  • ½ Tbsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 2 tbsp Coriander leaves
  • 1 cup refined flour
  • 2 eggs
  • Salt To taste
  • ½ Cup oil for frying
  • 2 tsp sesame seeds
  • 1 cup vermicelli

NUTRITIONAL INFORMATION

 

Amount per serving

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 To make crunchy sevayyan chicken, cut the boneless chicken into finger shape and marinate this with chopped onion, green chillies, garlic, ginger paste and Knorr Chef’s Chicken masala. Refrigerate for 2 hours.
  • 2 Break the vermicelli into small pieces.
  • 3 Beat the egg and add refined flour to make a smooth dough, dip the chicken pieces into the batter and coat it with the vermicelli evenly.
  • 4 Deep fry the chicken in hot oil till the chicken turns into golden brown colour. Remove it from the oil in a tissue paper and serve hot with garnish of coriander leaves and toasted sesame seeds.