Chicken Tostadas


Serves 6-7 

  • 3-4 tortillas (thin flour chappatis) 
TOPPING 

  • 250 gm boneless chicken - cut into thin strips 
  • 3-4 whole dry red chilies (Kashmiri or regular dry chilies) 
  • 1 tsp finely chopped ginger, 1 tsp finely chopped garlic 
  • 3 spring onions - slice diagonally along with green part, (keep green part separately), ½ cup corn 
  • 1 tsp salt, ½ tsp sugar, 2 tbsp vinegar, ¼ cup grated cheddar cheese 
  • ½ cup yogurt - hang for 30 minutes, salt and white pepper to taste a few jalapeno slices to top, optional 
  1. Soak whole red chilies in water for 15 minutes. Drain water. Grind chilies in a mixer to a fine paste. Use little water if needed for grinding. Alternately use ready-made 1 tsp chili garlic spread/paste. 
  2. Heat 5-6 tbsp oil. Add ginger and garlic. Fry for 1 minute. 
  3. Add chicken and fry for 2 minutes or till it changes color. 
  4. Add 1 tsp red chili paste, the white part of spring onions, salt, and sugar. Mix well. 
  5. Lower heat. Cover and cook for 4-5 minutes or till chicken is tender. 
  6. Add green part of spring onions, corn, and vinegar. Mix. Remove from fire. 
  7. Cut out tortillas into small rounds of about 3" diameter. 
  8. Heat oil in a kadhai. Fry tostadas one at a time on both sides (1-2 minutes) till crisp. Remove and drain on a paper napkin. 
  9. Mix hung yogurt with salt and pepper to taste. 
  10. To assemble, top each tostada with hot chicken mixture, sprinkle cheese. Add a heaped tbsp of hung yogurt. Top with a slice of jalapeno. Serve immediately.
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