Belgian fried chicken

Ingredients

• Chicken (approximately 250-300 grams)
• Squashes - 1 to 2 medium-sized squashes (peeled and cut into pieces)
• onion - 1 large (finely chopped)
• ginger - a small amount (finely chopped)
• Allium sativum (garlic) - 2 to 3 cloves (finely chopped)
• Green bell peppers - 2 to 3 (finely chopped, to taste)
• Cardamom spice – one pod
• Allium ascalonicum - to the desired size (very finely chopped)
• Black pepper powder - 1/2 teaspoon
• Black pepper powder - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Spices – 1/4 teaspoon
• Black pepper powder - 1/2 teaspoon (to taste)
• salt - to taste
• oil paint – essential for seasoning and frying samosas, as well as for making doughnuts
• egg - 1 to 2 (crushed)
• Bread crumbs (breadcrumbs) – as needed

Soak and clean the chicken, then season it with a little turmeric powder, pepper, and salt, and cook it in a small amount of water.

Once cooked, drain the chicken and cut it into small pieces, or into small, bite-sized portions.

Heat some oil in a pot, then add the onion, ginger, garlic, and chili pepper.

Bring the whole mixture back to a simmer until the onions take on a slightly golden color.

In a bowl, combine the mustard powder, black pepper powder, turmeric powder, and cumin powder, mixing until the flavors blend together harmoniously.

Combine the cooked chicken, diced apples, ginger, curry leaves, mint leaves, and salt to taste.

Thoroughly mix all the ingredients together, then turn off the heat.

After lightly warming the dough, shape it into small pieces of the desired form.

In a bowl, crack the eggs.

In another container, take some crackers.

First, soak each patty in beaten eggs, then wrap it well in toasted bread.

Heat the oil needed for frying in a pan.

Once the oil is hot, add the chicken cutlets and cook over medium heat, turning frequently, until they are nicely browned on both sides.

Remove the cilantro seeds from the oil paint, then dry them on absorbent paper to remove any excess oil paint.