Homemade Salami Recipe | How to make Chicken Salami | Chicken Sausage | Healthy Homemade Sausage | Salami Sausage | How to make Sausage at Home | Healthy Steamed Chicken Salami | Sausage Recipe | Chicken Recipes | Get Curried | Varun Inamdar
Learn how to make Homemade Chicken Salami with our Chef Varun Inamdar.
Introduction
A homemade version of Chicken Salami is way cheaper than the market ones! Chicken mince with added spices is first grinded into a thin paste and is further boiled, cooled & cut into desired pieces. Although the recipe may be time-consuming, only a few ingredients go into the making. Try out this Homemade Chicken Salami today & share your thoughts in the comments below.
Homemade Chicken Salami Ingredients –
For the Salami
450 gms Chicken Breast
1/2 tsp Black Pepper (crushed)
1/2 tsp Ginger Powder
1 tsp Salt
1 tsp Sugar
1 tsp Red Chilli Powder
1 tbsp Fresh Cream
100 ml Cold Water
1 tsp Oil
For Steaming the Salami
Water (as required)
Making Salami Sandwich
Bread Slices
Lettuce
For the Spread
2 tbsp Mayonnaise & Sriracha
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About Salami
Salami is a sausage that first came from Italy. The name comes from the Italian ‘salare’ meaning to make something salty. The original salami was made from a mix of chopped pork and salt which was dried using air in a casing. Now there are many types of salamis made in some countries. Nearly all are seasoned with a combination of herbs and spices in addition to salt.
Salamis are now sometimes smoked or cooked before air drying. Some kinds are made of beef while others mix beef and pork. Most, if not all Italian salamis have garlic in them, but few German kinds do, for example. Some, like a few salamis from Spain, include paprika or chili. The difference between some types is in how coarse or fine the meat is chopped. Some “light” salami might add turkey or chicken to reduce both fat and calories. Many salamis are named after the city or region where they come from. Some examples are Arles, Genoese, Hungarian, and Milano salamis.
Hello, you lovely people! This is me the Bombay Chef Varun Inamdar And welcome to 'Get Curried'. Today's recipe, of
course, is a Chicken Recipe, It's a Chicken based recipe But it's not a Curry, it's not a gravy, It's not a Biryani, it's not a Pulao. It's something very different. Ladies and gentlemen, presenting to you Chicken Salami at home, preservatives free. Let's begin. First things first, Chicken breast,
boneless, of course. I'm going to cut this Into little cubes, like so. Ensure that the Chicken breast Is fat free as much as possible. Now, of course, there are
different kinds of Salami Or different kinds of cold cuts That also use fat in the recipe. But that's for another day. This one is nice and lean. And it's perfect for your breakfast,
your sandwiches and so much more. Let's begin seasoning this
and adding in some spices as well. Beginning with Black Pepper, Freshly crushed. Now there is a detailed recipe in the
description box and you need to follow that With precision Because this literally uses
a ratio and a proportion Do not goof this up Because this also along with
Chicken eventually has cold water Chilled water, literally, iced water. So that all of this, gets mixed well, Ground well in a grinder.
Of course, I'm going to use
a domestic grinder for this And I'll show you how. To this, I'm going to add in Ginger powder, this is dry Ginger powder. Now again, generally, I
always say, Salt as required, Salt to taste, And you know we keep going on. But this one you need
to follow with precision. Grain Sugar. You can also use your
super fine Sugars of the world Red Chilli powder. You can also replace this With Sweet Paprika
or with Cayenne Pepper This one is fresh daily Cream. Now this will ensure that
this becomes nice and smooth Almost like a Pite and
that's intentional for this recipe. Let's mix all of this together. Let's move on to the next
step and that is grinding this Into a fine paste. Now generally, we have
industrial or commercial pulverizers Or pulpers. But of course we do not have
that in the confines of our home. So I'm going to use a mixer jar And add this in. You can do this in two parts or three
parts depending on the size and quantity. Ensure that you crape
every bite of this goodness. And do not waste even
a grain of spice or Salt Because that's where the flavour is. Eventually to this,
so that this grinds well And also because you need
that kind of moisture in the Salami. I'm going to add in 100 ml of ice cold water. Do not use ice In the recipe.
Only use the water which nice and cold Because the ice is also
going to get crushed And eventually that's going to increase the
amount of water and you do not want that. We cover this with a lid And grind this into fine smooth paste. Let's do that. The Chicken Salami mixture
is finely ground and ready. I've also transferred this In an another container. Time to mix all of this well. Well, of course the
grinder will it's job of mixing But just to be nice and safe. And now, we move on to the step Of cooking this. Now generally I see a lot of age old recipes where
we actually pressure cook the Salami But I'm going to teach
you a home style recipe And that's why a home style
way of making the Salami at home. We all have Coffee mugs at home. Let's make this Salami In a coffee mug. The first thing is to add just a
few drops of regular vegetable Oil And we brush the bottom
and the sides of this bowl The next step is to take
this mixture by the spoon And transfer it into this cup. And while you are doing this We are also suppose to
remove the air from this. Keep pressing this like so Ensure that there are no
bubbles, no pockets of air Absolutely in this. Time to clean the edges and the sides. And cap this up With a Butter Paper. Just place this and press it
Like so. This is done and ready, let's now
move in to this home made apparatus That I'm going to create
for steaming this Salami. The first step is to take a
kitchen duster or a napkin And place this in a pot like so. Now the size of the pot
or the height of the pot Needs to be slightly above this cup And I think that should be perfect. Let's place this like so Do just do a quick check That's where the apparatus is. Let's move this out for now. And to this, I'm going to add in water. Now this water of course
is going to steam up And cook the Salami. Now you would be wondering why a
Turkish napkin or a towel at the bottom? That is to ensure that the cup Does not break or crack while cooking. Let's now place this very carefully. And I'm going to cover this
with another piece of cloth like so. We cover this with a lid,
turn the flame on. The whole idea is to ensure that this
apparatus is functioning for 30 minutes. Now you may have to add
in water every 10 minutes. Just ensure that this is covered,
undisturbed for 30 minutes On medium to high flame. So now let this cook at ease. At this stage, off goes the flame And let's now check the Salami. Very carefully Because all of this is
steaming hot at this point in time And carefully with the help of a
tong, you are going to remove the napkin. Now the moment of truth. With this, our Salami is cooked and ready The next step is to allow this to be at
room temperature for at least 15-20 minutes
And after which, we are
going to refrigerate this For at least an hour and a half. So now, 2 hours of allowing
this to cool down completely And after that, I'm going to show you some magic. Our Salami has now taken
2 hours to completely settle And cool down. Let's have quick check. One tap And the Salami is done and ready. It's now absolutely well chilled And now you can slice it and you
can use it for your breakfast trays, For your sandwiches, Choice is completely yours. Salami is thinly sliced. Let's move on to a quick recipe Using this Salami. I'm going to show you how
to make Salami Sandwiches. For that, of course, I'm going to need sliced bread. And instead of Butter, I'm
going to quickly mix Mayonnaise Along with Sriracha. I'm going to smear this
spread on bread slices. Top this up with Lettuce. Salami Pack it up. Cut and serve.
