Malai Chicken Hot Dog

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Mango Mustard:
  • 1/2 cup Dijon mustard
  • 1/4 cup small diced mango
  • 1/4 cup mango pulp
  • 1/4 teaspoon dried mint
  • Chicken Dogs:
  • 2 pounds ground chicken
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint, plus whole leaves for garnish
  • 1/4 cup cream cheese, room temperature
  • 1/4 cup tandoori masala
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger plus 1/4 cup chopped
  • 1 teaspoon kastoori methi (dried fenugreek)
  • 2 jalapenos, seeded, grated
  • 2 red onions, finely chopped
  • 2 eggs, well beaten
  • 4 tablespoons vegetable oil
  • 1 Granny Smith apple, cut into matchsticks
  • 2 jalapenos, thinly sliced
  • 2 to 3 cups apple cider vinegar
  • Unsalted butter, for cooking buns
  • 8 brioche hot dog buns
  • Mayonnaise
  • Arugula
Directions
  • 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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    This recipe is featured in:

    Burgers and Hot Dogs