Monday, June 13, 2011

Spicy chicken petal with honey-chili sauce

1. Chicken breast
2. Dessicated coconut, 1 cup
3. Coriander seeds
4. Turmeric
5. Garlic, finely chopped
6. Chili flakes
7. Chaat masala
8. Lime juice
9. Butter
10. Corn flour paste
11. Ginger-garlic paste
12. Onion, diced
13. Cinnamon stick
14. Black peppercorns
15. Cloves
16. Cumin Seeds
17. Nutmeg powder
18. Mint leaves
19. Soy sauce
20. Honey

1. Marinate chicken breasts in turmeric and salt for an hour or so.
2. In a pan, dry fry coriander seeds, cinnamon stick, black peppercorns, clove, cumin seeds and nutmeg powder. Grind them and leave the masala aside.
3. In a pan, add some butter. Once the butter melts, fry chopped garlic, coriander seeds, chili flakes and dessicated coconut. Then add turmeric, chaat masala and salt. Transfer it to a bowl.
2. Slit the marinated chicken breast horizontally, so that a pocket is made. Add the stuffing into this slit. Marinate for half an hour. Shallow fry in butter.
3. To make the honey-chili sauce, take butter in a pan. Fry onion till it turns golden brown. Add ginger-garlic paste, the dry masala made earlier, chili flakes, mint leaves, water. Boil this mixture. Then add soy sauce. Add corn flour paste for thickness. Add more mint leaves and honey.
4. When serving, cut the chicken breast vertically in 2 parts, pour the sauce on top.

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