This sizzling chicken recipe is a delightful main course that combines tender chicken juliennes with a creamy pesto sauce and vibrant vegetables. The dish is served on a sizzling tray, creating a dramatic presentation that is sure to impress. The combination of flavors and textures makes it a perfect choice for a special dinner or gathering.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place a griller tray over gas and let it heat on high flame.
Take a non-stick pan, add oil, chopped onions, and garlic paste. Cook until fragrant.
Add chopped bellpeppers and sliced mushrooms to the pan. Sauté until softened. Then add Chicken Juliennes to the pan.
Add long life milk and cooking cream to the same pan. Let it reduce slightly.
Add stock powder, salt, white pepper, and chopped thyme. Stir well.
Add pesto sauce and basil leaves to the pan. Mix thoroughly.
For plating, place the griller tray over a wooden base.
Carefully place cabbage leaves over the tray, ensuring it is completely covered.
Pour the warm sauce over the cabbage leaves.
Place butter below the cabbage leaves so it starts sizzling.
Drizzle with sweet chilli dynamite sauce and serve warm.
Ensure the griller tray is hot enough before placing the cabbage leaves to achieve the sizzling effect.
Use fresh basil leaves for a more aromatic flavor.
Do not overcook the vegetables; they should retain some crunch for texture.
Can I use regular milk instead of long life milk?
Yes, you can use regular milk as a substitute for long life milk in this recipe.
What can I use instead of Knorr chicken stock powder?
You can use any chicken stock powder or even a small amount of concentrated chicken broth as a substitute.
Can I make this dish vegetarian?
Yes, you can replace the chicken with tofu or paneer and use vegetable stock powder instead of chicken stock powder.
How do I ensure the sauce doesn't curdle?
Cook the sauce on low to medium heat and stir continuously to prevent curdling.
What is the purpose of the butter under the cabbage leaves?
The butter helps create the sizzling effect when it comes into contact with the hot griller tray.
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
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