Grilled Chicken and Pasta Salad Recipe | Masala Mornings | Shireen Anwar | Appetizer

METHOD:

In a bowl marinate chicken with vinegar, red chili flakes, mustard paste, ginger garlic paste, salt and black pepper for about 30 minutes. Then add barbeque sauce and mix well. In a grill pan heat olive oil and grill the chicken properly. Once it is cooked slice them and set aside. In another bowl add boiled macaroni, sweet corn, mushroom, tomato, capsicum, chicken powder, white pepper, black pepper, sugar, raisins and pineapple chunks. Mix well and add in half of the sliced chicken.

Now in a salad platter arrange the lettuce leaves. Add salad on the top along with the remaining chicken. Garnish with chopped parsley. You can also add almond flakes.

METHOD FOR DRESSING:

In a bowl add olive oil, vinegar, crushed garlic, black pepper, white pepper and mustard paste. Whisk it properly. Then add heavy cream and mix. Also add sugar and parsley and mix. Add the dressing to the salad. Serve.

METHOD:

Pre-heat oven to 175 D, place paper baking cups in baking pan, combine all the ingredients in a medium bowl and beat until smooth mixture and pale about 2-3 mins, spoon the batter into the cupcake liners, bake for 20 mins, remove from oven, cool for 5 mins, remove the cupcakes and cool completely.

METHOD FRO FROSTING:

Beat cream cheese and icing sugar until creamy, add rose water, mix well, put piping in piping bag, swirl frosting onto the top of cupcake, garnish with pistachio.

METHOD FOR ROTI:

Knead flour, oil and salt, mix well to form crumbs, add water to knead a soft dough, keep covered for 30 mins, roll into roties, grill on tawa, just for 2 seconds on each and remove, keep the roties covered.

METHOD FOR FILLING:

Boil boneless chicken with ginger garlic paste, tandoori masala, salt, dried fenugreek leaves till done, leave little stock, shred the chicken into chunks, keep aside the stock, In a wok heat 2 tbsp oil, add chopped garlic, fry for 1 min, add ketchup, chili sauce, soy sauce, vinegar, schezwan sauce, sugar and black pepper, fry well, add stock, bring to boil, add chopped chicken, cook till dry, lastly add some chopped coriander. Beat eggs with milk, salt, pepper and coriander, keep aside. In a pan put oil, a big spoon full of egg, place a roti on top, cook well on both the sides till egg is completely cooked. Remove in a plate, place the chicken filling in a line, and sprinkle some chat masala on top followed by some chopped onion and coriander. Finally add 3 tbsp grated cheese on top, roll and serve immediately.