Chicken Sizzler | Majha Kitchen | Sanjeev Kapoor Khazana

A wholesome grilled chicken sizzler complete with a flavourful sauce, sauteed veggies and herbed rice - this one brings plenty of drama to the table.

CHICKEN SIZZLER

Ingredients

2 chicken breasts
Salt to taste
Crushed black peppercorns to taste
1 tablespoon Worcestershire sauce
1½ tablespoons chopped garlic
1 teaspoon red chilli flakes
1 teaspoon fresh oregano
½ medium green zucchini, cut into diamonds
½ medium yellow squash, cut into diamonds
4-5 baby corn, blanched and diagonally sliced
1 medium carrot, blanched and cut into diamonds
8-10 button mushrooms, cut into quarters
¼ medium broccoli, cut into medium florets and blanched
2 tablespoons olive oil
2½ tablespoons butter
2 tablespoons refined flour (maida)
Few cabbage leaves, blanched
Herbed rice
2 cups cooked Basmati rice
1 tablespoon olive oil
1 tablespoon chopped garlic
1 teaspoon red chilli flakes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1 teaspoon fresh oregano
French fries
100 grams frozen French fries
Oil for deep-frying
Salt to taste

Method

1. Make incisions on the chicken breasts and transfer in a bowl.
2. Add salt, crushed peppercorns, Worcestershire sauce, 1 tablespoon chopped garlic, chilli flakes and fresh oregano to chicken and mix well. Set aside for 30-40 minutes.
3. Heat a sizzler plate.
4. Mix together zucchini, yellow squash, baby corn, carrot, mushrooms, broccoli florets, salt, remaining chopped garlic, crushed peppercorns and 1 tablespoon olive oil in another bowl and mix well. Set aside for 10-15 minutes.
5. Preheat oven to 180° C.
6. Heat a deep non-stick pan. Put the marinated vegetables, increase heat, toss well and cook for 4-5 minutes. Transfer in another bowl.
7. To prepare herbed rice, heat olive oil in the same non-stick pan. Add garlic and sauté till golden brown. Add chilli flakes, coriander leaves, parsley, mint leaves, fresh oregano and sauté.
8. Add rice, salt and crushed peppercorns and lightly mix. Add 2 tablespoons water, mix and cook for 2-3 minutes.
9. Heat remaining olive oil in a non-stick grill pan. Place the marinade chicken breasts, apply the remaining marinade on top and cook for 2 minutes on each sides.
10. Wrap the grilled chicken breasts together in on aluminium foil and place on a baking tray.
11. Put the tray into the preheated oven and bake for 8-10 minutes.
12. To prepare French fries, heat sufficient oil in a kadai. Deep-fry the French fries till golden brown and crisp. Drain on absorbent paper.
13. Sprinkle some salt on top of French fries and lightly mix.
14. Transfer the baked chicken breasts on the tray and strain the chicken juice in another bowl and reserve.
15. To prepare brown sauce, heat 2 tablespoons butter in a non-stick pan and cook till golden brown, whisking continuously. Add flour, whisk and cook for 1 minute. Add the reserved chicken juice and whisk. Add 1 cup water, whisk and cook for 2-3 minutes.
16. Mix together remaining butter, salt and 2 tablespoons water in another bowl.
17. Slice the baked chicken breasts.
18. Line the hot sizzler plate with few cabbage leaves. Arrange sliced chicken breast, herbed rice, tossed vegetables and French fries. Increase heat and drizzle some brown sauce on top of chicken and butter-salt mixture on the edges of the plate and let it heat for 1 minute.
19. Place the hot sizzler plate on top of wooden sizzler platter and serve hot.

Click to Subscribe: http://bit.ly/1h0pGXf
Cookware by : http://www.wonderchef.in
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor