This has to be my favourite dish to cook, all the elements are really fun especially if you have a sizzler pan. Now if you don't have one you can still make this dish so no worries there. This is not a very strong dish for those that may be concerned, also the spices can be adjusted to suit you so no worries.
CHICKEN STRIPS
Marinate in:
- Tandoori Powder
- Lemon Juice
- Ground Black Powder
- Ground garlic
- Vinegar
- Fine red chillies (red chilli paste)
- Turmeric
- Cumin
- Ground coriander
SAUCE
Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.
- 2 cups water
- 125g butter (butter can be adjusted for those looking to be healthier)
- 1 tsp salt
- 4 Tb vinegar
- 1/4 tsp red colouring
- 2 Tb hot sauce
- 2 tsp ground garlic
- 3 Tb soya sauce
- 3 Tb tomato sauce
- 3 Tb sugar
- 3 Tb mazina (cornflour)
- Alot of chopped spring onions
Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.
If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.
- Heat the pan with some olive oil until REALLY HOT.
- Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
- Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
- Can be served with naan or spaghetti.
.jpg)
