Green chillies – 6-8 large

Chicken boneless – 1/2 cup

Peri sauce mild – 2 tsp

Mayonnaise – 1 tbsp

Milk – 2 tbsp

Cheese (any) – 2 tbsp

Oil – 1 tsp

Egg white – 1

Flour – 2 tsp

Salt – pinch

Pepper – 1/4 tsp

Milk – 1/2 cup (for coating)

Bread crumbs – as needed



  • In a pan add milk and cheese and stir constantly with whisk till smooth and thick. Set aside.
  • Cut small stripes of chicken and fry in oil and add peri sauce in it.Cook till tender.
  • Mix mayo in cheese and fill cheese mixture in a pipping bag.
  • Wash chillies and pat dry them. Make a cut longitudinally and pipe cheese in it, place a chicken stripe carefully.
  • Keep these chillies in freezer for an hour and so.
  • Now beat egg white and pour on chillies, or coat all chillies with egg white and then in another bowl mix flour, salt and pepper.
  • Coat all chillies with flour mixture and then dip in milk.
  • Coat breadcrumbs on chillies evenly.Again dip in milk and then again coat with crumbs.
  • Keep in freezer for 1/2 hour.
  • Deep fry till nice color appear.
  • Serve with any Nando sauce (mild or hot) or mayo