Crispy Chicken and Sweet Chili Sauce Recipe | Masala Mornings | Shireen Anwar | Continental Food

METHOD FOR MARINATION:

Add little water in all the above ingredients and make a thick paste. Now add 250 gm boneless chicken strips to this thick batter and keep aside for 30 minutes, deep fry this chicken 2 times. For the first time fry the chicken in hot oil till it changes its color. Allow it to come on room temperature and deep fry it again till its golden brown.

METHOD:

In a pan heat some oil (use the oil in which we have fried chicken), add 4 tbsp chopped garlic, fry on slow flame for 2 minutes, add 1 tbsp chopped ginger, 1 tsp chopped green chili and fry for a minute, add 4 tbsp Kashmiri chili paste and tomato ketchup, sauté the chili paste on slow flame for 2 to 3 minutes by continuously stirring it. Now add 4 tbsp sweet chili sauce, 1 tsp sugar, ½ tsp black pepper, 1 cup chicken stock or water, mix well. Once it starts boiling add green capsicum, baby corns, spring onion, mix well and allow it to cook on slow flame for 2 to 3 minutes or till the vegetables are tender but not soggy, add the fried chicken now, mix well, cover and cook on slow flame till the excess water dries and chicken absorbs the sauces, sprinkle some chopped spring onion leaves and it’s ready to serve.

METHOD:

Apply lemon juice, garlic, butter, salt and pepper on fish, leave it for 15 mins. Heat butter in a pan, grill fish fillets carefully cooking for 5 minson each side, remove fish in a plate and make sauce.

METHOD FOR SAUCE:

Heat butter in a sauce pan, fry garlic, add lemon juice, half cup water, once it’s reduced, add honey, Tartar sauce, salt and pepper to taste, pour this over the grilled fish, sprinkle parsley on top, serve with grilled lemon slices.

METHOD:

Marinate chops with papaya paste, ginger garlic paste and salt for 2 hours, mix together ingredients for 2ndmarination in a bowl, apply on chops, leave to marinate for half hour more, put chops in a pre-heated oven, brush with butter.