If you are planning for a party or expecting some guests, try out Chicken & Egg Cups : Simple Appetizer. I bet they would enjoy them.
Today is a lazy Sunday for me, got up late, so my whole daily schedule was a mess. I didn’t wanted to cook much today . Morning flew by just like that and was thinking about what to cook for lunch. Since every Sunday we do heavy Indian breakfast, we try to eat less for lunch. I had chicken breasts in the freezer and had to finish my tortilla flour.
My son always wants some fancy lunch or dinner rather then our traditional fish curry rice. So, I thought of making chicken egg cups. I have prepared this recipe in many different ways earlier. These cups tastes yum any how you prepare. If you want to prepare in Indian style, you can fill in the Chicken, sauted in Indian spices like what we use for butter chicken, or chicken tandoori. You can prepare in Chinese style by adding soy sauce along with other spices . I always want to be innovative whenever I cook something, so keep altering my recipe and try different flavors. Same recipe can be prepared in vegetarian style by adding mushrooms ,tofu or paneer instead of chicken and add cheese instead of eggs.
You can serve them as an appetizers or as lunch as a whole along with some veggies on the sides.
Preparation time:45 Minutes
Baking Time: 25 Minutes
Yields : 6 Cups
Ingredients for filling:
- 200 Grams of cooked chicken boneless, skinless chicken breasts
- 1 Tablespoon Grated Garlic
- 2 Tablespoons Tomato Ketchup
- 1 Teaspoon Chili flakes
- 1 Tablespoon Onion Powder
- 2 Tablespoons Coriander leaves/Cilantro
- 2 Eggs
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1 Green chili (chopped)
- 1 Tablespoon Oil
Ingredients for Dough:
- 1 1/2 Cup Tortilla Flour
- 1/3 Cup Warm Water
Make dough by adding water in the tortilla flour and kneading it well. I used ready made tortilla flour as shown in the first picture below. Divide the dough into 6 balls , cover with damp cloth and keep aside for 30 minutes.
Cut the boiled chicken breasts into very small pieces.
Preheat oven to 400 degree Fahrenheit.
In a medium saucepan, heat a tablespoon of oil and saute garlic on medium heat for few seconds.
Now add the chicken pieces, Ketchup, chili flakes, cilantro and little salt. Mix well and switch off the heat. Keep the mixture aside to cool for about 10 minutes.
Meantime, break 2 eggs in a bowl and add Garlic Powder, chopped chilies and a teaspoon of salt. Beat well and pour it in the cooled chicken mixture.
Grease a muffin pan with generous amount of oil.
Take the balls of prepared dough and press them each in the muffin pan compartments and spread well to make shallow thin cups. Fill in each cup with the prepared chicken mixture and bake for about 25 to 30 minutes.
Remove and enjoy with ketchup or any kind of dip.