CHICKEN SIZZLER :
MOST POPULAR TRENDING CHICKEN FRY DISH. THIS IS MADE FROM MARINATED AND FRIED CHICKEN BREAST PIECE COMBINED WITH MASHED POTATO , WHITE CREAM SAUCE AND ROASTED CAPSICUM AND CARROTS. THESE INGREDIENTS TOGETHER MAKES A SIZZLING PROCESS WITH CABBAGE LEAVES AND LETTUCE LEAVES. IT IS COOKED IN TAWA OR FLAT PAN. THIS MAKES THE CHICKEN SIZZLER A DELICIOUS TASTE AND VARIETY OUTLOOK.
SIZZLERS ARE A SURE SHOT DINNER PARTY HIT. SIZZLERS ARE VERY POPULAR FOR MAKING CHALLENGES. NOWADAYS, PEOPLE MAKE CHALLENGES FOR MAKING THIS RECIPE. I WATCHED THIS RECPE IN A YOUTUBE AS A CHALLENGING TOPIC. SO I AM VERY MUCH ENTHUSIASED FOR THIS RECIPE. SO NEXT DAY I MAKE THIS RECIPE FROM MY HOME. I USED CHICKEN BREAST PIECES. BUT I MAKE SOME CHANGES IN CHICKEN MARINATION. IN CHALLENGE VIDEO, THEY USED ONLY SALT, PEPPER AND SOYA SAUCE. BUT TO GET EXTRA FLAVOR AND TASTES HERE I USED ONION POWDER, GARLIC POWDER, GINGER POWDER, PAPRIKA AND CHILLY FLAKES.
HERE THE CHICKEN PIECES ARE SLICED VERY THIN. THIS PIECES ARE MARINATED AND FRIED WELL. THE CHICKEN IS SPICY AND CRISPY. THE EXTERNAL OUTLOOK OF FRIED CHICKEN MAKES A DELICIOUS ONE. THE INNERMOST PART ( FLESH) OF THE CHICKEN IS VERY SOFT. THE CHICKEN PIECES WITH WHITE SAUCE, POTATO MASH AND ROASTED VEGGIES MAKES A SPECIAL TASTE AND FLAVOUR THAT YOU CAN'T NEVER STOP BITING.
HERE I USED BUTTER FOR FRYING THE MARINATED CHICKEN. POTATO IS COOKED, MASHED AND SEASONED WITH BUTTER, GARLIC, OREGANO, PEPPER POWDER AND MILK. THE THICK CREAMY AND TASTY WHITE SAUCE IS MADE BY MIXING GARLIC, ONION, OREGANO, PEPPER POWDER, MILK AND FRESH CREAM. AT LAST IN A TAWA, THESE INGREDIENTS ARE ADDED ONE BY ONE IN EACH SIDE ON THE TOP OF CABBAGE LEAVES AND LETTUCE LEAVES.
THIS RECIPE IS VERY SIMPLE. IT HAS A DELICIOUS AND VARIETY TASTE. IT IS SURE THAT THE SOFT FRIED CHICKEN PIECES WITH WHITE SAUCE AND POTATO MASHED/ DIP MAKES A SPECIAL TASTE. YOU SHOULD TRY THIS RECIPE ONES IN YOUR LIFE AND YOU CAN'T STOP EATING ONCE YOU TASTE IT..
LET'S FOLLOW THIS RECIPE TO MAKE MOUTH WATERING CHICKEN SIZZLER.
INGREDIENTS
CHICKEN BREAST - 1/2 KG LARGE PIECE
CARROT - 1
CAPSICUM - 1
CABBAGE - 4 LEAVES.
LETTUCE 🥬 - 2 LEAVES
FRENCH FRIES 🍟
BUTTER - 5 tbsp
BUTTER - 1 tbsp FOR SIZZLING
SUNFLOWER OIL - FRYING FRENCH FRIES
FOR CHICKEN MARINATION
SOYA SAUCE - 1 tbsp
TURMERIC POWDER - 1/2 tsp
BLACK PEPPER POWDER- 1/2 tsp
GINGER POWDER - 1/4 tsp
GARLIC POWDER - 1/4 tsp
ONION POWDER - 1/4 tsp
PAPRIKA POWDER - 1/2 tsp
RED CHILLY FLAKES - 1 tbsp.
SALT
FOR BOILING
POTATO - 2
WATER - 1/2 CUP
SALT
TURMERIC POWDER.
FOR POTATO PASTE
BUTTER - 2 tbsp
SALT
OREGANO - 1/2 tsp
MILK - 2 tbsp
BLACK PEPPER POWDER -1/2 tbsp
FINELY CHOPPED GARLIC - 3 CLOVES
FOR WHITE SAUCE
BUTTER - 2 tbsp
FINELY CHOPPED GARLIC - 3 CLOVES
FINELY CHOPPED ONION - 1 MEDIUM
BLACK PEPPER POWDER - 1 tbsp
SALT
OREGANO - 1/2 tbsp
FRESH CREAM - 4 tbsp
MILK - 3 tbsp
WATER - 3 tbsp
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Course : Snack
Preparation time : 20
Cook time : 20 minutes
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PREPARATION
WASH THE CHICKEN BREAST AND KEEP
ASIDE TO DRAIN WATER.
DIVIDE THE CHICKEN BREAST THINLY
WITH A KNIFE FROM ONE END TO OTHER. THE SHAPE OF THE CHICKEN SHOULD BE IN FLAT.
MARINATE THIS CHICKEN WITH 1 tbsp OF SOYA SAUCE , 1/2 tsp OF BLACK PEPPER POWDER, 1/2 tsp OF TURMERIC POWDER, 1 tbsp of RED CHILLY FLAKES, 1/4 tsp of ONION POWDER ,1/4 tsp OF GARLIC POWDER ,1/4 tsp OF GINGER POWDER ,1 tbsp OF PAPRIKA POWDER AND SALT AS NEEDED.
IF YOU HAVE NO GINGER GARLIC POWDER , YOU CAN ADD GINGER GARLIC PASTE. BUT IF YOU WANT REAL TASTE ADD THESE POWDER.
KEEP ASIDE FOR 20 MINUTES .
AT THAT TIME YOU CAN MAKE POTATO PASTE. FOR THIS ADD 1/2 CUP OF WATER IN PRESSURE COOKER BY ADDING TURMERIC POWDER AND PINCH OF SALT.
ADD 2 POTATO IN TO THE PRESSURE COOKER .DONT CUT AND PEEL THE POTATO .
WAIT FOR 2 OR 3 WHISTLE .
AFTER 10 MINUTES TAKE THE POTATO AND REMOVE ITS SKIN.
THEN MASH THE POTATO WITH SPOON OR FORK .
HEAT A PAN, ADD 2 tbsp OF BUTTER .
WHEN BUTTER MELTS, ADD FINELY CHOPPED 3 CLOVES OF GARLIC. SAUTE FOR 3 MINUTES.
THEN ADD THAT MASHED POTATO AND MIX WELL.
AFTER THAT , ADD 2 tbsp OF MILK , 1/2 tsp OF BLACK PEPPER POWDER , 1/2 tsp OF OREGANO AND PINCH OF SALT TO TASTE.
MIX WELL UNTIL YOU GET A THICK PASTE.
THE BURNER SHOULD BE IN MEDIUM FLAME.
THE POTATO MASH PASTE READY.
THEN YOU WANT TO MAKE WHITE SAUCE FOR THIS.
HEAT A PAN, ADD 2 tbsp OF BUTTER.
WHEN THE BUTTER MELTS, ADD FINELY CHOPPED 3 GARLIC CLOVES AND SAUTE FOR 3 MINUTES.
ADD FINELY CHOPPED ONION , AND MIX WELL FOR 3 TO 4 MINUTES IN A MEDIUM FLAME.
AFTER THAT ADD 1 tbsp OF BLACK PEPPER POWDER AND 1/2 tsp OF OREGANO.
ADD 3 tbsp OF MILK AND 3 tbsp OF WATER , THEN SAUTE FOR 2 MINUTES..
WHEN IT BEGAN TO BOIL , ADD 4 tbsp OF FRESH CREAM AND SALT AS NEEDED.
THEN MIX WELL AND STIR WELL UNTIL IT TURNS TO A SAUCE OR CREAMY TEXTURE.
THE CREAMY WHITE SAUCE READY.
THEN HEAT A FRYING PAN , ADD 5 tbsp OF BUTTER.
ADD THE MARINATED CHICKEN TO FRY.
FRY IN A MEDIUM FLAME.
WHEN ONE SIDE OF CHICKEN IS READY YOU CAN TURN THE CHICKEN TO OTHER SIDE .
AFTER FRYING THE CHICKEN, IN THAT SAME BUTTER YOU CAN FRY OR ROAST THE CARROT AND CAPSICUM WHICH IS CUTTED IN 1 INCH LENGTH. YOU CAN ROAST THE CARROT AND CAPSICUM TOGETHER WHILE FRYING CHICKEN PIECE.
AT THAT TIME YOU CAN FRY FRENCH FRIES IN SUNFLOWER OIL.
WHEN ALL INGREDIENTS ARE READY YOU CAN MAKE A FINAL STAGE OF SIZZLING.
FOR THESE , TAKE A FLAT TAWA OR FRYING PAN.
*PUT THE CABBAGE LEAVES FIRST
* ON THE TOP OF CABBAGE LEAVES PUT LETTUCE LEAVES.
*PUT THE FRIED CHICKEN IN ONE SIDE OF THE PAN OR TAWA.
*ADD POTATO MASHED PASTE ON OTHER SIDE .
*PUT THE ROASTED CARROT CAPSICUM MIX ON OTHER SIDE.
* ADD FRIED FRENCH FRIES ON THE TOP.
*THEN POUR THE WHITE SAUCE ON THE TOP OF POTATO MASHED PASTE.
* SWITCH ON THE BURNER IN HIGH FLAME . THEN APPLY 1 tbsp OF BUTTER
UNDER THE 2 SIDE OF CABBAGE LEAVES.
WHEN ROAST SMELL OF CABBAGE COMES YOU CAN SWITHCH OFF THE FLAME AND READY TO SERVE.
YOU CAN SERVED THIS WITH BUN AND COOL DRINKS.
ENJOY.........
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Tasty👌
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