Chicken Two-Ways
Chicken Gilafi kebab
Ingredients:
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
Procedure:
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
Ingredients:
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
Procedure:
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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