RECIPES

Chicken Sizzler with Pepper Garlic Sauce

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 favorite of all beyond belief! When cooked, it can be presented in many guises. Saute 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 flavor may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep. Time: 16-20 minutes

Cook time: 41-50 minutes

Serve: 4

Level of Cooking: Moderate

Ingredients for Chicken Sizzler with Pepper Garlic Sauce:

• Boneless Chicken Breasts skinned2
• Black Pepper Powder 1/2 teaspoon
• Garlic chopped4 cloves
• Salt to taste
• Olive oil 4 1/2 tablespoons
• Green capsicum 1/2 inch pieces 1 medium
• Red capsicum 1/2 inch pieces 1 medium
• Button mushrooms quartered 2 medium
• Cherry tomatoes 3-4
• Baby corn blanched 3-4
• Cauliflower blanched 4-5 florets
• Snow peas 4-5
• Carrot 1 inch cubes 1 medium
• Butter 1 tablespoon
• Onion chopped 1 medium
• Brown sauce 1 cup
• Oil to deep fry
• French fries raw 2 cups
• Cabbage leaves 2

Nutrition Info

Calories : 4382

Carbohydrates : 74.2

Protein : 695

Fat : 145

Other : Niacin- 3.2mg

Method

Step 1

Marinate chicken pieces with salt and quarter teaspoon of black pepper powder. Heat half tablespoon of olive oil in a pan and sear the chicken pieces on both sides. Lower the heat and allow the chicken to cook.

Step 2

Heat one tablespoon of olive oil in another pan and toss green capsicum, red capsicum, mushrooms, cherry tomatoes, babycorn, cauliflower, snow peas, carrot with salt and remaining black pepper powder. Set aside.

Step 3

Heat one tablespoon of butter, add onion and garlic and sauté. Add brown sauce and adjust seasonings. Heat sufficient oil in a deep pan and deep fry French fries till golden. Drain and place them on an absorbent paper. Heat a sizzler plate, place it on the wooden base. Arrange cabbage leaves over it. Place the cooked chicken breasts on left side. Place the sautéed vegetables besides the chicken. Then place the French fries.

Paneer Tikka Sizzler (Vegitarian)

Succulent pieces of Paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

Preparation Time: 15 mins   

                                        Cooking Time: 60 mins 
                                       Total Time: 1 hours 15 minutes    

                                        Makes 2 servings 

Ingredients:

For The Paneer Tikkas
1 1/2 cups paneer (cottage cheese) cubes
1/2 cup thick onion wedges
1/2 cup capsicum pieces (2") each
1/2 cup thick curds (dahi)
1/2 tsp besan (bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tbsp mustard (rai / sarson) oil
salt to taste

For The Yellow Rice
1 cup long grained rice (basmati)
1/2 tsp cumin seeds (jeera)
25 mm (1") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste

For The Makhani Sauce
5 large tomatoes , roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp fresh cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp oil
1 tbsp butter
salt to taste

For The Stuffed Capsicum
1 capsicum
1/2 cup boiled sweet corn kernels (makai ke dane) (makai ka dana)
1/2 cup boiled green peas
1/2 tsp roasted cumin seeds (jeera) powder
1 tsp chopped coriander (dhania)
salt to taste

Other Ingredients
1 tbsp oil mixed with 1 tablespoon of water

Method 
For the paneer tikkas

1.   Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.

2.   Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.

3.   Arrange the paneer, onions and capsicum on 4 skewer sticks.

4.   Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice

1.   Clean, wash and soak the rice for 10 minutes. Drain and keep aside.

2.   Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.

3.   When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.

4.   Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce

1.   Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and simmer for 15 to 20 minutes. Cool completely.

2.   Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.

3.   Melt the butter in a pan and add the cumin seeds.

4.   When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.

5.   Add the onions and sauté till the onions turn golden brown.

6.   Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum

1.   Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.

2.   Parboil the capsicum in salted water, drain and keep aside.

3.   Combine the corn, peas, cumin seed powder, coriander and salt and mix

4.   Fill this mixture in the capsicum halves and keep aside till required.

How to proceed

1.   Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.

2.   Arrange half the warm yellow rice in the centre of each cast iron plate.

3.   Place one stuffed capsicum on one side of each sizzler plate.

4.   Top with 2 skewers of the paneer tikkas.

5.   Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.

6.   Pour the oil-water mixture over the cast iron plates for a sizzling effect.

7.   Serve immediately with the makhani sauce.