How to make Chicken And Garlic Steak With Red Peppers - Chicken and garlic steak with red peppers

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Garlic (लहसुन)

Cuisine : Fusion

Course : Main Course Chicken

Chicken And Garlic Steak With Red Peppers Recipe Card

Chicken And Garlic Steak With Red Peppers
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken And Garlic Steak With Red Peppers checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Chicken Pasanda . You can also find more Main Course Chicken recipes like Lemon Grass Flavoured Chicken Curry, Balti Pear Chicken , Creamy Chicken Casserole, Chicken And Mushroom In Hot Tomato Sauce.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken And Garlic Steak With Red Peppers Recipe

  • Boneless Chicken Breast 4 large

  • Garlic to taste

  • Black peppercorns crushed 12-15

  • Garlic chopped 10-12 cloves

  • Oil 1/4 cup

  • Refined flour (maida) 1 cup

  • Eggs beaten 3

  • Potatoes cut into wedges 2 medium

  • Broccoli 10-12 florets

  • Fresh parsley chopped 1 tablespoon

  • Fresh parsley 4 sprigs

  • Butter 3 tablespoons

  • Onion chopped 2 medium

  • Garlic chopped 6 cloves

  • Red capsicum cubed 1 medium

  • Chicken stock 3 cups

  • Cornflour/ corn starch 3 tablespoons

Method

Step 1

Slit the chicken horizontally, taking care not to cut through. Open it out, beat with a steak hammer to flatten evenly and marinate with salt, half the crushed black peppercorns, garlic and two tablespoon of oil.

Step 2

Set aside for fifteen minutes. Meanwhile boil the potato wedges and broccoli separately in salted water and remove. Refresh the broccoli in cold water and drain. Preheat oven to 180ºC.

Step 3

Dredge the chicken in refined flour, dip in egg and dredge again in refined flour. Heat remaining oil in a non stick pan or a skillet, place the chicken and cook on both the sides till golden brown. Drain and finish in the preheated oven at 180ºC for about five minutes or till done. Keep warm. To make the sauce sauté onions and garlic in the same pan till light brown. Add red capsicum and sauté for two minutes.

Step 4

Add stock and bring to a boil. Mix cornflour in one fourth cup of water and add. Add salt and the remaining crushed black peppercorns. Cook till the sauce reaches the desired consistency. Heat butter in a pan and toss the potatoes and broccoli with parsley. Place the potatoes and broccoli in the centre of a serving plate. Place the chicken on top of it.

Step 5

Drizzle half the sauce over the chicken and half around the plate, garnish with a sprig of parsley and serve immediately.