Chicken in Tangy Orange Sauce by Fizza Merchant
Category: Non Veg
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Serving Size: 2
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
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.