Spiced Chicken | स्पाईस्ड चिकन | Chicken Recipes | Sanjeev Kapoor Khazana

What makes a spiced chicken even more lip-smacking? A crushed corn and spinach stuffing inside tender chicken breasts served in a chicken stock-based sauce. This beautiful piece is set out on a layer of salad.


Active ingredients

4 boneless chicken breasts
3-4 tbsps oil
1 tbsp refined flour
1 1/2 cups chicken stock
Salt to taste
Salad to serve
Spice mix
1 tsp smoked paprika
2 tsps garlic powder
1 tsp green chilli powder
2 tsps onion powder
Salt to taste
Crushed black peppercorns to taste
1 1/2 tsps red chilli power
2 tsps dried blended herbs
1 lemon, halved
3-4 tbsps oil
1 1/2 tbsps oil
2 tsps finely sliced garlic
2 little onions, carefully sliced
Salt to taste
Crushed black peppercorns to taste
1/2 cup boiled sweet corn kernels, coarsely squashed
2 cups carefully shredded spinach leaves
1/2 cup grated combined cheese


1. Vertically slit the chicken breasts in half with sufficing through.
2. To make the spice mix, combine together smoked paprika, garlic powder, green chilli powder, onion powder, salt, crushed black peppercorns, red chilli powder, and dried blended herbs on a plate. Squeeze the juice of lemon and include oil and mix till well integrated. Rub this mixture well over all the sides of the chicken breasts. Set aside to marinate for 10-15 minutes.
3. On the other hand, to make the stuffing, heat oil in a non-stick pan. Include garlic and onions and blend well. Prepare till translucent.
4. Add salt and blend well. Stir in the crushed black peppercorns and cook till the onions turn golden brown.
5. Include crushed corn and spinach leaves and mix well. Prepare for 1-2 minutes. Take the pan off the heat and transfer into a bowl. Add cheese and mix till well integrated.
6. Stuff each chicken breasts with a part of the ready stuffing, fold it half.
7. Heat oil in a non-stick shallow pan. Place the chicken breasts and cook on high heat for 3-4 minutes, flip and cook the other side for 3-4 minutes too. Reduce the heat to medium, sprinkle 2-3 tbsps water, cover and cook for 8-10 minutes.
8. Take the chicken breasts out and heat the oil staying in the pan. Add improved flour and blend well. Cook for 1-2 minutes.
9. Include chicken stock, mix and cook till the mix thickens. Change salt and mix. Strain the mix into another non-stick shallow pan. Prepare for 1-2 minutes. Switch the heat off.
10. To serve one part, position a part of the salad on a serving plate. Location a chicken breast, and drizzle a few of the sauce.
11. Serve hot.

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Spiced Chicken | स्पाईस्ड चिकन | Chicken Recipes | Sanjeev Kapoor Khazana

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