Pan Grilled Chicken Strips PDF Print E-mail
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Saturday, 08 May 2010 16:48

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.



Last Updated on Friday, 14 May 2010 18:17

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