Empty My Fridge
Sizzling Grilled Chicken with Garlic Pepper Sauce
Ingredients
- Chicken3
- Soy sauce1 tbsp
- Sirka1 tbsp
- Namak ¼ tsp orto taste
- Lehsan powder1 tsp
- Kali mirch powder½ tsp
- Vegetable oil1–2 tbsp + 1 tbsp + 1–2 tbsp
- Lehsan chopped3 ½ tbsp
- Pyaz chopped¼ cups
- Refined flour
- Water 2 & ½ Cups oras needed
- Hari mirch paste2 tbsp
- Namak ½ tsp orto taste
- Brown sugar
- Kali mirch freshy crushed1 tbsp
- Dark soy sauce1 tbsp
- Chili pepper · sliced2–3
- Salt
- Kali mirch crushed½ tsp
- Chicken stock · powder1 tsp
- Parsley · chopped1–2 tbsp
- Makhan1 tbsp
Instructions
- Make cuts in the chicken fillets and set aside.
- In a bowl, mix soy sauce, vinegar, salt, garlic powder and black pepper powder.
- Add the chicken, coat well, cover and marinate for 30 minutes.
- In a cast iron pan with oil, grill the chicken with its marinade over medium heat for 5 to 6 minutes per side until cooked through. Set aside.
- In the same pan with oil, fry the chopped garlic, then add the chopped onion and cook until translucent.
- Add the flour and cook for 1 minute.
- Add the water and stir well.
- Add the green chilli paste, salt, brown sugar, crushed black pepper, soy sauce and dark soy sauce. Stir well and cook on low heat for 1 to 2 minutes. Set aside.
- Heat the oil in a wok, fry the chopped garlic and sliced Thai red chillies until light golden.
- Add the boiled rice and stir well.
- Add the crushed black pepper, chicken powder and chopped parsley and mix well.
- Heat a sizzler pan, add the butter and let it melt.
- Add the fried rice, vegetables, mashed potato, chicken and garlic pepper sauce, and serve.
Summarized from Food Fusion's video. Watch it for the details.
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