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Lahsooni Dhaniya Chicken in Schezwan sauce

Ingredients

  • 1/2 kg boneless chicken cut into thin rectangle shapes (For reference shapes should be 6x4x0.5cm (lxbxh))
  • 6 tbsp schezwan chutney (available in Indian stores)
  • 1 tbsp soya sauce
  • 1 tbsp chilli sauce
  • 1/2 tbsp tomato sauce
  • 1 bunch green coriander leaves finely chopped
  • 10 garlic cloves finely chopped
  • 3-4 green chillies finely chopped
  • 3 tbsp cooking oil
  • Salt, if required

 Marination

 Mix all of the above ingredients except salt. If required add salt. Smell the marinade, garlic flavor should be there else add more garlic. Taste the marinade, it should just have that tanginess with a slight heat. If you need more heat, add chopped green chillies. Marinate for 3-4 hours.

 Process

  • Heat a non stick tawa.
  • Take the chicken pieces, remove the extra marinade and put on the pan. Fry on medium heat 4-5 mins on each side. Check the chicken for doneness. The chicken should not be overcooked.
  • Take all the marinade in a non stick pan, add little water and bring to a boil, reduce the heat and simmer for a while. The sauce should get thickened. At this point add the chicken pieces and coat each of them with the sauce. A little sauce should be there so you can lick your fingers. ;-)
  • Remove chicken pieces, arrange on a plate and sprinkle with chopped green coriander. This has to be served hot.



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