HONEY CAPSICUM CHICKEN WITH SCHEZWAN FRIED RICE

HONEY CAPSICUM CHICKEN :

Preparation time : 20 minutes
Cooking time : 30 minutes
Serves : 4

Ingredients :

1) Boneless chicken (preferably leg portion) : 500 grms, cut into chilli chicken pcs
2) Light soy sauce : 2 tblsp
3) Red chilli sauce : 2 tblsp
4) White vinegar : 1 tblsp
5) Honey : 1 tbsp
6) Onion : 2 medium, cut into cubes
7) Capsicum : 1 large, cut into cubes
8) Garlic : 1 tblsp (crushed)
9) Oil : 3 tblsp
e.g. If you use dark soy sauce then use 1 tblsp and check the salt, in case of light sy sauce do not add salt to the chicken, add a little salt only when you saute the onion and capsicum.

Method :

Marinate the chicken pieces with soy sauce, red chilli sauce and vinegar for 15 minutes. Mea-stick  pannwhile cut the vegetables in cubes.

1) Heat 2 tblsp oil in a non-stick pan
2) Drain the chicken pcs from marinade and fry till golden brown
3) Remove fried chicken from pan
4) Add remaining oil to the pan
5) When the oil is heated add crushed garlic and saute a little. Keep a watch so that the garlic donot get brown.
6) Add onion and capsicum cubes and saute, add a little salt at this time.
7) Add the fried chicken with the marinade and cook for a while.
8) Add honey and stir
9) In half cup water add 2 tsp cornflour and mix well, add to the chicken and stir well.

Serve hot with schezwan rice.


SCHEZWAN FRIED RICE :

Ingredients :

1) Basmati rice : 3 cups
2) Garlic : 2 tblsp crushed
3) Schezwan paste : 2tblsp
4) Dry red chilli : 2-3
5) Egg : 3
6) Spring oinion : 1 bunch
7) Oil : 4 tblsp
8) Salt : to taste

Method :

1) Parboil rice with salt. When done drain and keep aside
2) Beat eaggs with salt
3) In a wok add one tblsp oil and heat
4) Add eggs to the oil and make a scramble
5) Add remaining oil to the wok
6) Add crushed garlic and saute until golden brown
7) Add schezwan sauce and stir well
8) Add rice to it and mix well
9) Cut red chillies into thic pcs, cit the spring onions with green part finely
10) Add red chillies, eggs and spring onion to the rice and mix well, and serve hot with capsicum chicken or chicken preparation of you choice.

TANDOORI ALOO

Preparation time : 30 minutes
Cooking time : 20 minutes

Ingredients :

Baby potatoes : 500 grms
Ginger paste : 1tsp
Garlic paste : half tsp
Tandoori masala : 11/2 tsp
Turmeric powder : 1/4 tsp
Garam masala powder : 1/2 tsp
Kashmiri red chilli powder : 1/2 tsp
Yoghurt : 2tblsp
Salt to taste
Sugar : 1/4 tsp
Butter : 1/2 tblsp(melted)

Method :

1) Boil and peel the potatoes, prick the potatoes with a fork
2)In a bowl mix all the ingredients except potatoes and make a smooth paste
3) Add potatoes and keep aside for half an hour
4) Preheat oven at 220 degrees
5) Arrange the marinated potatoes in an oven safe dish and grill for 10 minutes or until the potatoes are golden brown.
6) Serve with parathas

e.g. you can make it in a microwave in grill or grill-covection combi mode.

PAN ROASTED CHICKEN

Preparation Time : 30 Minutes
 Cooking time : 45 minutes
Marination time : 4-5 hrs


Ingredients :

1. Chicken : 1kg., cut into 8 pcs
2. Garlic paste of one large garlic
3. Malt vinegar : 2 tblsp
4. Soy sauce : 1 tblsp
5. Worcestershire sauce : 1 tblsp
6. Tomato ketchup : half cup
7. White pepper powder : 2 tsp
8. Black pepper powder : 1 tsp
9. Sugar : 2 tsp
10. Salt to taste.

Marination:

In a bowl mix all the ingredients except ketchup and sugar, with chicken and marinate for atleast 4-5 hrs.

METHOD :

1. In a nonstick pan heat 2 tblsp white oil on medium heat.
2. Add sugar and caramelise (keep watch so that the sugar does not get too much caramelised )
3.Meantime add ketchup to the chicken and mix well
4. now add the chicken pcs in the pan and fry on medium heat till golden brown
5. Add the marinade  and salt, mix well and cook covered till the chicken is well cooked
6. If the gravy is too thin then reduce the gravy.
7. Serve the roasted chicken with buns, finger chips and salad of your choice