Day 11 | To Do | Mini Chicken Mushroom Frittata | RJ2015

by - June 28, 2015



If you are new here, kindly read this post to understand what Ramadan Journal is about. 
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Last Ramadan, I had some leftover chicken samosa filling. I remember wanting to try something new with it instead of the usual sandwich, puff pastry etc. On a whim, I sauteed mushrooms with couple of garlic, added that to the filling and filled my mini muffin tray. I then whisked couple of eggs in a bowl, seasoned it with turmeric, salt and pepper. I poured about half a table spoon of the whisked egg into each muffin cup. Baked them in a pre heated oven at 200C for about ten to twelve minutes. Voila! An easy to make Iftar snack was born. 

My brother in law and family spent the last few days of Ramadan and Eid with us last year and I had baked these for Iftar. I still wasn't sure what to call them and my nephew named it 'Neelu Aama's Chicken Cupcake'. Neelu aama's chicken cupcake it is. 

What I love about this recipe is that you can use whatever filling you can think of. You could use chopped broccoli or bell peppers instead of mushrooms - great way to add some vegetables to your meal. You could swap chicken with shredded meat or paneer. I am thinking of adding some chopped jalapenos next time I bake these. 


Servings
Makes 30-40 mini frittatas

Ingredients
One full chicken
Two large onions
Two inches piece of ginger
Four cloves of garlic
A bunch of mint leaves, without stem, finely chopped
A bunch of coriander leaves, without stem, finely chopped
2 tbsp ground black pepper
2 tbsp ground garam masala
2 tbsp vegetable oil
Salt 
200 grams of chopped mushrooms + two cloves of crushed garlic + seasoning
About three eggs

Method
Boil chicken with some water, black pepper and salt. Once cooked take it off and let cool.
Pluck out meat from the chicken. In a food processor, pulse the meat couple of times. Do not over shred it. If you don't have a processor, chop them with a knife. It's best not to use a grinder.
Finely chop onions, ginger, garlic and green chillies. Or to make it easier, whizz them all together in a food processor.
In a frying pan, heat oil and add ground garam masala.
When it sizzles, add chopped onion, ginger, garlic and green chillies.
Saute until onions are transluscent.
Add shredded chicken, salt and ground black pepper. Let them cook for couple of minutes.
Later add chopped mint and coriander leaves. Stir and mix well. Cook for a minute or two and take it off heat. Transfer it to another dish and let cool.  
In the same pan, add some more oil. Saute the chopped mushrooms with crushed garlic. Season with salt and pepper. Keep stirring until all the moisture disappears. Stir in to the above chicken filling. 
Whisk eggs in a large bowl, season with ground turmeric, salt and pepper. Set aside. 
Fill each muffin cup with about a spoonful of the chicken mushroom mixture. Pour in about half a table spoon of whisked egg, just enough to lightly cover the mixture. It would be too eggy otherwise. 
Bake in a preheated oven at 200C for about ten to twelve minutes. 

How is this related to today's Ramadan Journal prompt? Sharing this recipe on the blog has been on top of my To Do list since the beginning of Ramadan! 

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2 comments

  1. These must have made your house smell wonderful as they were being made - I so love the mint and coriander and garam masala in them!

    ReplyDelete

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