Winters are here, cravings (late night or mid day) have begun and I bring you all a very easy homemade Chicken Salami. This Salami is free from preservatives of any kind and made from fresh herbs with a few spices resting on your kitchen shelves.
Chicken Salami can be used in salads, rolls, sandwiches, pizzas or eaten as it is. Jugnu has recently become a big fan and has been eating salami to complete his protein intake with a smile. Lets quickly check the ingredients:
Ingredients for Chicken Salami
- Chicken Breast – 300 gms (I prefer breast because of its high protein value, thighs work well too, but yes it must be boneless.
- Onion – 1/2 (or one small)
- Garlic Powder – 1 tbsp
- Black Pepper – 1 tbsp
- Salt – 1 tbsp (or as per your taste)
- Red chilli powder – 1/2 tbsp
- Green Chilli – 1 or 2
- Mint leaves – 1/2 cup
- Coriander leaves – 1/2 cup
- Butter – 1 tbsp (optional)
Method of preparation Chicken Salami
- Wash the chicken and tap it with a kitchen towel to remove excess water, let it dry a bit and cut into cubes.
- Put all the above ingredients and chicken cubes into a food processor (or mixer) to mince the meat. It will turn into a dough like consistency. Make sure the machine CAN mince meats. 🙂
- Divide the dough into two or more parts (depending on the pan to be used).
- Take a thick aluminum sheet (or double layer the normal one) and roll one part of the dough into the sheet and roll into a toffee. (This step is very important, because the toffee must be sealed carefully as it has to be dipped in the boiling water).
- Make two or three toffee rolls of the same.
- Take a deep vessel or pan and let it come to a boil.
- Add the toffee rolls into the vessel, put the gas to medium low flame and cover the lid. Let it boil/cook for 30 minutes.
- Take the toffee rolls out and let it cool down at room temperature (for atleast 45 minutes – 2 hours)
- Carefully remove the aluminium toffee layer and check the log of chicken salami.
- Cut into thin slices and enjoy.
The salami can be also grilled (once cut into slices) or saute in pan to get an extra crunch.
JUGNI’s TIP – Extra grilling might dry out the juices.
Lastly, it tastes like heaven when dipped in coriander mint chutney. 😁