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Main Ingredients | Chicken lollipops, Schezwan sauce |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 1-1.30 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Schezwan Tandoori Chicken-
- 8 Chicken lollipops
- 1 cup Schezwan sauce
- 1 cup Yogurt
- 1 1/2 tablespoons Ginger-garlic paste
- 1 1/2 tablespoons Kashmiri red chilli powder
- 1 1/2 teaspoons Garam masala powder
- 1 teaspoon Dried fenugreek leaves (kasuri methi) powder
- 1 teaspoon Chaat masala
- to taste Salt
- 1 tablespoon Lemon juice
- 2 1/2 tablespoons Mustard oil
- for brushi Butter
- 2 tablespoons Oil
- 1 1/2 tablespoons Garlic finely chopped
- 1 Large white onion finely chopped
- 4 tablespoons Spring onion greens chopped
- for garnish Spring onion greens sliced
Method
- Mix together yogurt, ginger-garlic paste, chilli powder, garam masala powder, dried fenugreek leaves powder, chaat masala, salt, lemon juice and mustard oil in a bowl.
- Make incisions on chicken lollipops, add to the bowl and mix well. Set aside to marinate for 1 hour.
- Preheat oven to 200º C.
- Transfer marinated chicken lollipops on a baking tray, put tray in preheated oven and bake for 15-20 minutes. Remove from oven and brush with some butter.
- Heat oil in a non-stick pan. Add garlic and onion, mix and sauté till onion turns translucent.
- Add Schezwan sauce, mix well and bring to a boil. Add salt and mix well.
- Add chopped spring onion greens and mix. Add baked chicken lollipops, mix well and let it get heated through.
- Garnish with sliced spring onion greens and serve hot.
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