How to make Chicken in Butter Garlic Sauce - SK Khazana -
Fried chicken pieces cooked in a garlic flavoured sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken leg, Butter (मक्खन )
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Chicken in Butter Garlic Sauce - SK Khazana checkout Steamed Ginger Chicken With Asian Greens, Kung Pao Chicken-SK Khazana, Crackling Spinach Chicken-SK Khazana, Dragon Chicken-SK Khazana . You can also find more Main Course Chicken recipes like Chicken Breasts With Red Pepper Mousseline Chicken In Paprika And Pepper Sauce Zameen Doz Murgh Grilled Chicken with Pineapple Salsa
Chicken in Butter Garlic Sauce - SK Khazana Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken in Butter Garlic Sauce - SK Khazana Recipe
Boneless chicken leg cut into cubes 250 grams
Butter 2 tablespoons
Garlic chopped 1 tablespoon
Salt to taste
White pepper powder to taste
Cornflour 1 tablespoon
Egg white 1/2
Oil to deep fry
Sesame oil 1 teaspoon
Green chillies finely chopped 1/2 teaspoon
Button mushrooms cut into thick slices 5-6
Chicken stock 1/2 cup
3 coloured capsicums cut into triangles 1/2 cup
Cornflour slurry 1 tablespoon
Green capsicums cut into curls to garnish
Fried rice to serve
Method
Step 1
Take chicken cubes in a bowl, add salt, white pepper powder, cornflour and egg white and mix well. And set aside for 10 minutes
Step 2
Heat sufficient oil in a deep pan, slide in the chicken pieces and deep-fry till ¾ done. Drain on absorbent paper.
Step 3
Heat butter in a non-stick pan and let it melt. Add sesame oil, garlic and green chilli and sauté for 1 minute.
Step 4
Add mushroom and salt, sauté for 2-3 minutes. Add chicken stock and cook for 1-2 minutes.
Step 5
Add fried chicken pieces and 3-coloured capsicums, mix well and cook for 2-3 minutes. Add cornflour slurry, mix well and cook till the sauce thickens.
Step 6
Transfer into a serving bowl, garnish with green capsicum curls and serve hot with fried 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.
