Chicken Two-Ways | The Daily Star
06:52 PM, May 15, 2017 / LAST MODIFIED: 06:58 PM, May 15, 2017

Chicken Two-Ways

Straight from Kitchen Ep 23 | The Peninsula Chittagong

Chicken Gilafi kebab


180-200gm chicken mince

10gm chopped onion

Chopped green capsicum, yellow capsicum, red capsicum

1 tsp ginger garlic paste

Fresh coriander leaves

1 tbsp sour yogurt

½ tsp cashew nut paste

Salt to taste

¼ tsp roasted cumin powder

¼ tsp mixed hot spicy powder

1 pinch turmeric powder

1 pinch Kashmiri chili powder

2 gm black salt

5 gm chat masala

5 ml mustard oil

2 egg yolks

Corn flour- 1 tea spoon

For garnish:

Raita and spring onion


Properly mix all the ingredients in a bowl. Marinate for 2 hours. Roast in the tandoor for 15 minutes. Brush with ghee and serve with nan and raita.

Stuffed chicken breast with herbs crust blanket


1 pc chicken breast

Diced capsicum – red, yellow, green – 20 gm each

20 gm onion

20 gm mushroom

3 gm salt

3 gm crushed black pepper

60 ml olive oil

30 gm garlic chop

50 ml Dijon mustard

70 gm Bread crumb

50 gm chopped parsley

5 gm mixed herbs

50 gm butter

5 ml LP sauce

50 ml Philadelphia cream cheese

80 gm Marble assorted boiled vegetables

50 gm Mashed potatoes


Begin by making a pocket in the chicken breast with a sharp knife. Marinate the chicken with salt, pepper, mustard, LP sauce and olive oil.

Sauté all the diced vegetables with chopped garlic and butter, tossed with salt and pepper and mixed with the Philadelphia cream cheese. Stuff the chicken with the mixture. Grill the chicken for about 15 minutes and then brush the cooked chicken breast with the Dijon mustard and herbs crust parsley. Serve the stuffed chicken breast with herb crust blanket with mashed potato and marble glazed vegetables.

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