New Update
| Main ingredients | Boneless chicken breast, Black pepper powder, Red chilli powder, Dried mixed herbs, Garlic, Light soy sauce, Lemon juice, Red chilli sauce, Oil, Onion, Salt Green capsicum, Button mushrooms, Carrot, French beans, Butter, Refined flour, Sugar, Tomato ketchup, Cooked Basmati rice, Fresh coriander leaves, Fresh mint leaves, Red chilli flakes, Cabbage leaves, Ready made French fries |
| Cuisine | Indian |
| Course | Main course Chicken |
| Prep time | 45-50 minutes |
| Cook time | 30-35 minutes |
| Serve | 2 |
| Taste | Savour |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- Chicken
- 1 boneless chicken breast
- Salt to taste
- Black pepper to taste
- 1 teaspoon red chilli powder
- 1 teaspoon dried mixed herbs
- 1 tablespoon chopped garlic
- 1 tablespoon light soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon red chilli sauce
- 2-3 teaspoons oil
- Veggies
- 1-2 teaspoons oil
- 1 tablespoon chopped garlic
- 1 large onion, cut into thick rings and layers separated
- Salt to taste
- 1 large green capsicum, cut into triangles
- 8-10 button mushrooms, halved
- 1 medium carrot, peeled, cut into diamonds, blanched and drained
- 6-8 French beans, stringed, cut into 2-inch pieces diagonally, blanched and drained
- Black pepper powder to taste
- Sauce
- 1 tablespoon butter
- 2-3 teaspoons oil
- 1 tablespoon refined flour
- 1 teaspoon sugar
- 2 tablespoons tomato ketchup
- Rice
- 1 tablespoon oil
- 1 tablespoons butter
- 2 cups cooked basmati rice
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons chopped fresh mint leaves
- Salt to taste
- Black pepper powder to taste
- 1 teaspoon red chilli flakes
- Assembly
- 4-5 cabbage leaves
- Ready-made French fries to serve
Method
- Make some slits on one side of the chicken breast and keep it on a plate. Add salt, black pepper powder, red chilli powder, dried mixed herbs, garlic, light soy sauce, lemon juice, red chilli sauce and oil. Rub the mixture on into the slits and all sides of chicken breast. Set aside to marinate for 20 minutes.
- Heat 2-3 teaspoons oil in a grill pan. Place the chicken breast in it with the skin side facing down and add the remaining marinade. Cook on high heat for 2-3 minutes on each side. Lower the heat and cook till done. Transfer the chicken onto a plate.
- Add 1¼ cups of water in same pan and mix well.
- Heat 1-2 teaspoons in a steel pan, add garlic and sauté till become golden brown. Then add onion rings and salt to taste and sauté for 1 minute. Add 1 tablespoon water to prevent the garlic from burning.
- Add green capsicum and mushrooms, mix well and cook for 2-3 minutes. Add carrots, French beans and black pepper powder and toss well. Transfer the veggies covered on a plate
- To make sauce, heat the same pan, add butter and oil. Add refined flour, mix and cook stirring continuously till the mixture becomes golden brown. Strain water from the grill pan into this pan and mix till well combined. Add 1½ cups of water and whisk well till the sauce is smooth and thick.
- Add sugar and tomato ketchup and mix well. Keep the sauce aside.
- To make the rice, heat oil and butter in another steel pan and when the butter melts, add cooked rice, coriander leaves, mint leaves, salt, black pepper powder and red chilli flakes, mix well and cook for 1-2 minutes.
- Heat a cast iron pan.
- Place the grilled chicken piece on a work top and cut into thick slices.
- When the cast iron pan is hot, take it off heat and carefully keep it on a large wooden board. Arrange cabbage leaves on the iron pan. Place a portion of rice on the leaves, put a portion of grilled veggies and French fries on one side. Place grilled chicken slices on top of the rice. Pour the prepared sauce over all. Serve immediately.
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