Chicken in Tangy Orange Sauce by Fizza Merchant

Course: Lunch

Category: Non Veg

Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

Serving Size: 2

Ingredients:

1 Chicken Breast Coriander leaves finely chopped

½ Cup Grated cheese

2-3 Tablespoon Fresh Orange juice 2 Tablespoon (squeeze juice out from an orange )

¼ Tablespoon Pepper powder

1 Tablespoon Mixed Dry Herbs

Salt as per taste

1 Tablespoon Butter

For Orange Sauce:

1 Cup Orange juice (squeeze juice out of fresh orange)

1 Teaspoon Mustard seed

2 Tablespoon Cornflour

1 Teaspoon Sugar

½ Teaspoon Paprika powder

Salt as per taste

Few Curry leaves

2 Tablespoons chopped coriander leaves

1/2 Tablespoon Butter Orange zest

Preparation:

Wash the chicken breast properly, cut the chicken breast from the centre into 2 pieces make slits (don’t cut it till the bottom ), and marinate the breast in salt pepper dry herbs, and orange juice.

Keep it a minimum for 30 minutes.

Heat butter in a pan, add coriander leaves, and cheese cook for 1-2 min on slow flame.

Take chicken breast and fill each slit with coriander and cheese filling.

Add butter in a pan, place the stuffed piece with its marinate, and cover and cook till soft.

If the liquid dries up add a little water.

Add the marinade left after cooking the chicken breast to the orange sauce.

For the orange sauce dissolve cornflour in orange juice, heat oil in a pan add mustard seeds and curry leaves let it splutter for a few seconds add coriander leaves fry for a few seconds.

Pour the orange juice cornflour mixture, add sugar, salt, paprika powder and orange zest.

Cook for a few minutes, taste and adjust the seasoning, and cook till a thick sauce is formed.

Chicken Breast can also be baked instead of cooking in a pan at 200 degrees for 25 to 30 minutes.

Place the chicken piece on a slightly deep plate, and pour orange sauce over it.

Serve hot.

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