Indo-Style Chicken Parmigiana

Ingredients

In the original Italian-American version, Chicken Parmigiana is typically made with breaded chicken cutlets, marinara sauce, and melted cheese. In this Indo-Style adaptation, we incorporate Indian spices such as cumin, coriander, and turmeric into the breading mixture. The tomato sauce is infused with ginger, garlic, and chili for an added kick of flavor. Additionally, we use Indian cheese like paneer or mozzarella instead of traditional Parmesan. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 2 large eggs 2 large eggs
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 cup (235ml) vegetable oil, for frying 1 cup (235ml) vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 200g paneer or mozzarella cheese, grated 200g paneer or mozzarella cheese, grated
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 28g (Sugars: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow bowl, mix the flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
3. 3.
   In another bowl, beat the eggs.
4. 4.
   Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In the same skillet, add the chopped onion, minced garlic, grated ginger, and green chilies. Sauté until the onion turns translucent.
7. 7.
   Add the garam masala and paprika to the skillet and cook for another minute.
8. 8.
   Pour in the crushed tomatoes and water. Simmer for 10 minutes, stirring occasionally.
9. 9.
   Place the fried chicken breasts in a baking dish. Pour the tomato sauce over the chicken and sprinkle with grated paneer or mozzarella cheese.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
11. 11.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Paneer — If using paneer, make sure to cut it into small cubes and sprinkle it over the chicken instead of grating it. This will give a unique texture to the dish.
• Green chilies — Adjust the amount of green chilies according to your spice preference. You can also remove the seeds to reduce the heat.
• Crushed tomatoes — If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.

Tips & Tricks

• For an extra crispy coating, double dip the chicken breasts in the egg and breadcrumb mixture.
• If you want a spicier kick, add a pinch of cayenne pepper to the breading mixture.
• Serve the Indo-Style Chicken Parmigiana with naan bread or steamed rice for a complete meal.
• You can make the tomato sauce in advance and store it in the refrigerator for up to 3 days.
• Experiment with different Indian spices like cardamom or cinnamon to add your own twist to the dish.

Serving advice

Serve the Indo-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Place the chicken Parmigiana on a bed of steamed basmati rice or alongside warm naan bread. Drizzle some extra tomato sauce on the plate for an attractive presentation.