Tuesday, 7 March 2017

Chicken manchurian sizzler..

1kg fillet, cut into strips.
1 tsp tandoori paste (i used aminas tandoori masala)
1 tsp salt,
¼ tsp ground black pepper.
2 tsp ground garlic.
2 tbsp vinegar,
2 tsp fine red chillies.

Add spices to chicken and cook with ± ½ cup water, but don’t let dry out completely.

Sauce:
2 cups water
125g butter
1 tsp salt
4 tbsp vinegar
¼ tsp each of red colorin
3 tbsp crystal or tabasco
2 tsp ground garlic
3 tbsp soya sauce
1 tbsp tomato sauce
4 tsp  brown sugar
2 tbsp chopped spring onions
3 tbsp maizena.

Bring all the ingredients to boil until glossy stirring all the time. Add to the cooked chicken and simmer over low heat for 15 mins. Heat cast iron sizzler until hot and sizzling, we put chopped green chillies and red peppers on the cast iron ..Then put your fillet on with sauce, and serve immediatly
My tip keep aside a lil sauce n add chicken on ur cast iron plate  sauce in that way ul get that full sizzle
Came out reali tasty tasted the same as indian resturants...

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