MALAI CHICKEN HOT DOG
Provided by Maneet Chauhan
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- For the mustard: Mix together the mustard, diced mango, mango pulp and mint.
- For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide. Place on a baking sheet and refrigerate for 30 minutes.
- Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat. Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes. Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes. Transfer the hot dogs to a plate and cover with foil to keep warm. Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
- Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls. Add enough apple cider vinegar to cover each and let sit for 15 minutes.
- Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat. Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes. Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices.
- Serve with the remaining mango mustard on the side.
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