Samuel T Rajan
| 1 minute to read
Pan Grilled Chicken with a twist
01:15
Non-veg
575kcalProtein
60gmFat
15gmCarbs
50gmIngredients
Half portion of chicken without skin- Assorted English vegetables 200 gms
- Dry continental herbs 1 tea spoon
- Ginger and garlic roughly chopped 20 gm
- Chilly flakes 1 teas spoon
- Salt, pepper to taste
- Refined flour 1 tea spoon
- Olive oil 10 gms
- Mushroom 15 gms
- Worcestershire sauce 1 table spoon
- BBQ sauce1/2 tea spoon
- Pulp of lemon pickle 1 table spoon
Direction
Step-1
Pierce the chicken pieces in multiple locations with a sharp fork
Step-2
In a bowl add all the dry ingredients except veggies, mushroom, refined flour, pickle
Step-3
Add 5 gms of oil in the bowl along with the Worcestershire sauce
Step-4
Allow the chicken to soak in the mixture for more than 30 minutes
Step-5
Meanwhile boil the vegetables and keep aside
Step-6
In a pan add the balence oil and slow cook the marinated chicken by covering with a lid
Step-7
Once cooked, remove the chicken and use the oil residue on the pan to sauté mushroom
Step-8
Then add the refined flour and allow it to cook. Now add little water to brown saucy texture.
Step-9
To make the sauce more interesting, add the pulp of lemon pickle to bring that tanginess in the sauce.
Step-10
Now serve the chicken along with the veggies and the tangy brown sauce
Sailaja Besthala
looks delicious 😋