Honey Glaze Chicken with Peach Salsa Recipe | Masala Mornings | Shireen Anwar | Continental Food
Check out the Honey Glaze Chicken with Peach Salsa Recipe in Urdu. Learn how to make best Honey Glaze Chicken with Peach Salsa Recipe , cooking at its finest by chef Shireen Anwar at Masala TV show Masala Mornings. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Honey Glaze Chicken with Peach Salsa Recipe , ingredients and complete Method.
Honey Glaze Chicken with Peach Salsa is perfect way to treat yourself to something extraordinarily delicious. Try it today!
Watch this Masala TV video to learn how to make Honey Glaze Chicken with Peach Salsa ,Chatpata jheenga and Mint and cucumber cooler Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 12 October 2020 .
Ingredients:
- Chicken breasts 4 flattened
- Honey 2 tbsp
- Mustard paste 1tsp
- Chopped garlic 1 ½ tsp
- Red bell pepper chopped 2 tbsp
- Yellow bell pepper chopped 2 tbsp
- French beans ½ cup
- Oil ¼ cup
- Peach chopped 1 cup
- Onion chopped coarsely 2 tbsp
- Coriander leaves chopped 1 tbsp
- Olives sliced 2 tbsp
- Onion rings 4
- Salt crushed ½ tsp
- Black pepper ½ tsp
Method for chicken:
Marinate chicken breast with honey, mustard, garlic crushed, oil, salt and pepper, blanched french beans, cut pepper in small cubes, marinate with salt, pepper, garlic and oil, cook chicken breast in a grill pan until done, slice them into 3 slices, keep aside.
Method for peach salsa:
Mix diced peaches, chopped onion, chopped coriander, salt, crushed pepper and oil, on the serving plate, cook the french beans, bell peppers, arrange the chicken slices, top with salsa, finish with olives and onion rings.
Ingredients:
- Jumbo prawns 12
- Chili powder 2 tsp
- Ginger garlic paste 1 tbsp
- Hung curd ¾ cup
- Salt 1 tsp
- Oil ¼ cup
- Black salt 1 tsp
- Allspice ½ tsp
- Butter for brushing 1 tbsp
- Lemon juice 1 tbsp
- Chat masala 1 tsp
Method:
De-vein prawns, marinate prawns with salt, ginger garlic paste, refrigerate for 30 mins, in the bowl mix hung curd, mix with chili powder, salt, black salt, allspice, oil, add in marinated prawns, keep for another 30 mins, put on skewers, cook in oven for 15 mins until done, brushing with butter, serve hot, sprinkle with chat masala and lemon juice.
Ingredients:
- Mint leaves 15
- Cucumber peeled remove seed 1
- Lemon juice ¼ cup
- Sugar syrup ½ cup
- Any white soft drink 200 ml
- Black salt ½ tsp
- Ice 1 cup
- Mint for garnishing
Method:
Put all together in a blender with ice and blend well, serve chilled, garnish with mint.
Honey Glaze Chicken with Peach Salsa Recipe in Urdu and English
At Masala TV you can check complete Honey Glaze Chicken with Peach Salsa Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.
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