This Chicken Sizzler will absolutely make your mouth water as you get a genuine restaurant-like dining experience. Wait, there's something more unexpected here. That is the costing. Have a look at the video for a budget-friendly Chicken Sizzler.

CHICKEN SIZZLER

Chicken
1 chicken breast boneless
Salt to taste
Black pepper to taste
1 tsp red chilli powder
1 tsp dried blended herbs
1 tablespoon sliced garlic
1 tbsp light soy sauce
1 tbsp lemon juice
1 tsp red chilli sauce
Sauce
2-3 tbsps oil
1 tablespoon chopped garlic
1 tbsp butter
1 tbsp improved flour
1 tsp sugar
2 tbsps tomato ketchup
Veggies
1 tbsp oil
1 butter
1 tsp sliced garlic
1 big onion, cut into thick roundels, and layers separated
1 big capsicum, cut into triangles
8-10 button mushrooms, cut in half
1 medium carrot, peeled, cut into diamonds, blanched, and drained
6-8 French beans, stringed, cut into 2-inch pieces diagonally, blanched, and drained pipes
Black pepper powder to taste
Rice
2 tbsps butter
2 cups prepared basmati rice
2 tbsps chopped fresh coriander leaves
2 tablespoons sliced fresh mint leaves
Salt to taste
Black pepper powder to taste
1 tsp red chilli flakes
Assembly
3-4 tbsps melted butter
4-5 cabbage leaves
Ice
2 tbsps butter, cut into cubes
French fries ready-made to serve

Approach: –

1. Make some slits on one side of the chicken. Transfer the chicken on a plate. Add salt, black pepper powder, red chilli powder, dried blended herbs, garlic and light soy sauce, lemon juice, red chilli sauce and oil. Rub the mixture to all sides of chicken. And marinade for 20 minutes.
2. Heat some oil in a grill pan. Location the chicken thighs on it with the skin side dealing with down and add the remaining marinade. Prepare on high heat for 4-5 minutes. Flip and prepare the other on high heat for 4-5 minutes or till done. Transfer the chicken covered on a plate.
3. Add 1 cup of water in exact same pan and blend well. Change of the heat.
4. Heat oil in a still pan, add butter, garlic, sauté and cook till it become golden brown. Then add onion rings and salt to taste and sauté for 1 minute. Add 2-3 tbsps of water and blend well.
5. Include the capsicum, mushroom, and blend well, continue to cook for 2-3 minutes. Add carrots, French beans and black pepper powder and toss well. Transfer the veggies covered on a plate.
6. In same pan add the butter and fine-tuned flour and cook till the mixture thickens and end up being golden brown. Stress in the prepared liquid from grill pan and mix well till combine. Include 1/4 cup of water and blend well with the aid of whisk till it become smooth and thick sauce.
7. Add the sugar and tomato ketchup and mix well. And keep aside.
8. Heat some oil in steel pan include butter, cooked rice, coriander leaves, mint leaves, salt to taste, black pepper powder and red chilli flakes, mix well and cook for 1-2 minutes. Location the grilled chicken piece on a work top and cut into thick pieces.
9. Arrange the blanched cabbage leaves on an iron pan. Put the portion of rice on it and, put a part of grilled veggies on side and French fries and place the grilled chicken on it. Pour the prepared sauce over it.
10. serve hot.

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