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Wednesday, 21 April 2010 11:00



Pan Grilled Chicken Strips


For Chicken Marinade

Boneless Chicken Breast cut into finger             500 gm

Yogurt                                                          1 Cup

Lemon Juice                                                  2 Tablespoon

White Pepper Powder                                      1 Teaspoon

Salt                                                              to taste

Cashew nut Paste                                          25 gm

Garlic Paste                                                   1 Tablespoon

Ginger Paste                                                 1 Tablespoon

Green Chilli Paste                                          ½ Tablespoon

White Cardamom Powder                                ½ Teaspoon

Cumin Powder                                               ½ Teaspoon

Oil                                                               for fry

For Tomato Salsa

Chopped Tomato                                           1 cup

Chopped Onion                                             1 Tablespoon

Salt                                                              to taste

Chopped Coriander Leaf                                 2 Tablespoon

Lemon Juice                                                  1 Tablespoon

White Pepper Powder                                     ½ Teaspoon



Mix all the spices for marinade in bowl.


Put chicken strips mix well with marinade and keep it in refrigerator for 1 hour.


Mix all the ingredients fro salsa and keep aside.


In a pan put little oil and pan-fry the chicken strips over a simmering fire.


Serve it hot with tomato salsa.












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Last Updated on Thursday, 06 May 2010 18:46

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