58 English
O
v
en use
Code/Food
Serving Size
Ingredients
6-24
Sweet & Sour
Chicken
500 g
Boneless Chicken - 500 g, Honey - ¼ cup, chilli
flakes - 1 tbsp., soya sauce - 3 tbsp., salt to
taste, pepper powder - ½ tsp., vinegar - 2 tbsp.,
oil - 3 tbsp., ginger paste - ½ tsp.
Instructions
In a bowl marinate chicken with all the ingredients and
refrigerate for 1 hour.
Grease a crusty plate with oil and put marinated chicken, brush
thoroughly with oil, place on high rack and cook.
6-25
Tangri Kebab
350-400 g
Chicken - 2 large leg pieces, Hung curd - ½ cup,
Lemon - 1 tbsp., Garam masala powder - 1 tsp.,
Red chili powder - 1 tsp., Salt- to taste, Ginger
garlic paste - 1 tbsp., Edible orange color- A
few drops, Oil - 2 tbsp.
Instructions
Clean and wash the chicken pieces and make random slits on
them. Damp with kitchen towel to remove extra water. Mix
all the ingredients except salt together. Rub and wrap chicken
pieces in it and keep aside for an hour. Now mix in the salt.
Cook the chicken on greased crusty plate with high rack and
pour few drops of oil over it, cook. Sprinkle lemon juice and
chat masala and serve with onion rings.
Code/Food
Serving Size
Ingredients
6-22
Schejwan
Chicken
500-550 g
Boneless Chicken - 400 g, Grind red chili -
10 pcs., Oil - 3 tbsp., Garlic paste - 1 tbsp.,
Garlic finely - 1 tbsp. (chopped), Tomato sauce
- 4 tbsp., Vinegar - 1 tbsp., Red Chili Sauce -
2 tbsp., Soya Sauce -1½ tbsp., Salt & Sugar as
per your taste, Corn flour - 1 tbsp., Ajinomoto
- ¼ tsp., Orange color - 1 pinch.
Instructions
In microwave safe glass bowl add oil, chopped garlic, grind
red chili and cook. When beep add garlic paste & all other
ingredients. Mix it well & press the
START/+30s
button.
6-23
Seekh Kebab
500 g
Chicken mince (Keema) - 500 g, Garam masala
- ¾ tsp., Garlic (Lasun) paste - 1 tsp., Ginger
(Adrak) paste - 1 tsp., Cashewnut (Kaju) -
2 tbsp., thick Cream (Malai)- 2 tsp., Onion (Pyaj)
- 2, Carom seeds / thyme (Ajwain)- 2 tsp., Dried
mango powder (Amchoor) - 2 tsp., Rock salt
(Kala Namak) - 2 tbsp., Cumin seed (Jeera)-
3 tbsp., Dry ginger (Saunth) - 1 tblsp, Black
pepper (Kali Mirch) - 1 tsp., Nutmeg powder
(Jaiphal)- ½ tsp.
Instructions
Wash the keema and put in a strainer and gently press to
squeeze out all the water. Mix all the ingredients to the keema
and knead well. Keep aside for 1 hour. Take a big ball of the
keema mixture and hold a skewer carefully. Press the mince
on to a skewer. Repeat with left over mince on all the other
skewers. Place the skewers in the greased crusty plate on high
rack and cook. When cooked, gently remove the kebabs from
the skewers with the help of a napkin. To serve sprinkle some
chaat masala and lemon juice on the kababs.
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2/25/2022 12:19:45 PM
2/25/2022 12:19:45 PM