300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper
In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.
Once the chicken starts turning white, add the rice and roast along for few minutes.
Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.
Once the rice is done add the chopped coriander and egg whites while stirring it.
Pour it in a bowl, garnish with a lime slice and enjoy!
02 Chicken breasts (diced into bite size)
02 Scallions (fine sliced)
03 Garlic cloves (minced)
2T. Ginger (minced)
2T. Red pepper (fine sliced)
2C. Broccoli florets (medium)
3T. Stir fry sauce
For stir-fry sauce:
⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour
In a wok heat some oil and sauté chicken until it’s slightly brown. Leave aside.
Heat some more oil in the same wok and sauté the broccoli for few minutes. It should retain its color and crispness.
Now add ginger, garlic, scallions and pepper to the wok with broccoli and toss until aromatic.
Add the chicken pieces and stir in the sauce, tossing it along to merge the flavors.
Check for salt and serve with jasmine rice.
Will be doing a veggie version soon…!
For the 1st marinade:
400 gram boneless chicken, cut into 1.5 inch pieces
1T. Deggi mirch
1 lemon (juiced)
For the 2nd marinade:
½ C. Yogurt
3T. Ginger garlic paste
½ T. Deggi mirch
½ T Garam masala
2T. Mustard oil
For Makhani gravy:
06 Tomatoes (pureed)
2T. Ginger garlic paste
5 Green cardamoms
½ T. Mace
½ T. Fenugreek leaves (roasted, crushed))
4T. Fresh cream
½ T. Garam masala
½ C. Water
Start with preparing the first marinade for the chicken. In a bowl add chicken pieces, chili powder, lemon juice and salt. Leave for one hour in the fridge.
After one hour add all the ingredients of second marinade in it, mix well and leave for another hour in the fridge.
Cook the chicken pieces over a grill or in a clay oven.
To prepare the Makhani gravy, in a heavy bottom pan heat butter and add cardamoms and mace. Once fragrant add ginger garlic paste and sauté for 2-3 minutes. Now add pureed tomatoes, red chili, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the honey and crushed fenugreek leaves.
Now add the chicken pieces, fresh cream and garam masala to the tomato gravy and give it a nice stir. Simmer for five more minutes and serve hot with rice or naan.
1C. Boneless chicken (cut into thin strips)
1C. Rice soaked
2 Spring onions(chopped)
3-4 Garlic cloves (chopped)
2 Eggs (whisked)
1T. Soy sauce
¼ T. MSG or ajinomoto (optional)
½ T. White pepper powder
Cook rice in three cups of water until just cooked. Drain & leave aside.
Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for few more minutes.
Add eggs and cook for half a minute. Add rice and cook for a minute, stirring and tossing continuously.
Add soy sauce, MSG, salt, white pepper powder and mix thoroughly.
Add vinegar, mix well and serve hot.