How to make Chicken with Bamboo Shoot - SK Khazana -
A simple dish cooked with minimum ingredients – all the way from Assam
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Bamboo shoots (बैम्बू शूट)
Cuisine : Other Cuisines
Course : Main Course Chicken
For more recipes related to Chicken with Bamboo Shoot - SK Khazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Dolma Grilled Chicken with Kiwi Salsa Chicken Popti Sausage Casserole
Chicken with Bamboo Shoot - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken with Bamboo Shoot - SK Khazana Recipe
Boneless chicken cut into 1/2 inch cubes 200 grams
Bamboo shoots grated 2 teaspoons
Garlic-dried red chillies 4 garlic cloves and 3 dried chillies coarsely blen 2 teaspoons
Medium tomato blanched and peeled 1
Bhoot jalokia 1
Mustard oil 1-2 drop
Steamed rice to serve
Method
Step 1
Pour 2 glasses of water in a deep non-stick pan, keep it on heat, cover and let it come to a boil.
Step 2
When the water boils, add garlic-red chilli mixture. Crush and add the blanched and peeled tomato and mix well. Add chicken and mix. Add salt and mix well. Cover and cook on medium heat for 10 minutes.
Step 3
Add bamboo shoot, slice bhoot jalokia and add 2-3 slices to the chicken mixture. Cover and cook for 5 minutes.
Step 4
Add mustard oil. Cover and cook on medium heat for 2 minutes. Switch off heat.
Step 5
Transfer into a serving bowl. Serve hot garnished with a flower made of remaining part of the bhoot jalokia chilli. Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
