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PrintCHICKEN SIZZLER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the chicken pieces with all the marinade ingredients for about 2 hours.
- Heat 1 tablespoon oil in a pan. Add the marinated chicken pieces and stir fry on high flame until the chicken is dry.
- Add ¾ cup water and cook for about 15 minutes. Immediately remove from fire to avoid the chicken getting over cooked.
- Check the chicken for tenderness. Remove the chicken pieces leaving behind the liquid.
- To the liquid add 2 cups water or chicken stock, tomato puree, Worcestershire sauce and chilli paste.
- Heat 2 tablespoon oil in non stick pan. Add garlic. Stir for a while then add in the maida. Stir on low flame for about 20 - 30 minutes.
- Add the retained liquid and cook stirring continuously till it turns a little thick. Remove from fire.
- Remove the iron sizzler plate from the wooden base. Heat the iron plate by keeping it directly on the flame. Reduce heat and let the iron plate be on fire while it is being filled.
- Place 3-4 cabbage leaves on the plate and arrange chicken fillet on it. Pour the hot sauce over it. Arrange boiled vegetables and French fries on it.
- Dot the iron plate with butter. place on the hot iron plate on the wooden tray with the help of a firm pair of sansi. Serve sizzling hot.
INGREDIENTS
- 4 Chicken fillets ( breast pieces) bone or boneless, without wings, incised
Marinade
- 2 tablespoon vinegar
- 3 tablespoon tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cooking oil
- 1 teaspoon mustard paste
- Salt and pepper, to taste
Sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chilli paste or powder
- 375 ml water or stock
- 2 tablespoon Cooking oil
- 1 teaspoon garlic - chopped and crushed
- 2 tablespoon maida (plain flour)
- 3 tablespoon tomato puree
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