Fire Chicken Sticks | Evening With Shireen | Chef Shireen Anwar - Masala TV

Fire Chicken Sticks | Evening With Shireen | Chef Shireen Anwar

Published 4 weeks ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

Learn the method to make these Fire Chicken sticks in easy steps and enjoy the taste to the fullest. Don’t forget to share your reviews

Watch this Masala TV video to learn how to make Fire Chicken Sticks,Coconut chocolate macaroon pie and Picanto casserole. This show of Evening With Shireen with Chef Shireen Anwar aired on 17 October 2019.

 

Ingredients:

Boneless chicken cubes ½ kg
Rice flour 2 tbsp heaped
Oil for deep frying
Flour 2 tbsp
Corn flour 2 tbsp
Chili powder ½ tsp
Ginger garlic 1 tbsp
Egg 1
Crushed cumin 1 tsp
Crushed coriander 1 tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Orange color pinch
Salt 1 tsp

Ingredients to temper :

Oil 2 tbsp
Mustard seeds ½ tsp
Curry leaves chopped 15
Crushed red pepper ½ tsp

Ingredients for sauce:

Mayonnaise 3 tbsp
Chili powder ½ tsp
Honey 1 tbsp
Mustard paste ½ tsp
Garlic paste ½ tsp
Sweet chili sauce 1 tbsp
Coriander leaves 1 tbsp
Salt pinch

Method for sauce:

Mix all the ingredients together and keep aside.

Method For Marinate:

chicken with flour, corn flour, chili powder, ginger garlic, egg, cumin coriander, salt, soya sauce, lemon juice and color, leave it for 1 hour, put on skewers, sprinkle with rai flour, deep fry on medium flame until done about 10 mins, in another wok prepare baghar, add chicken stick to this, put chicken in a platter, drizzle with sauce and serve.

Ingredients for pie base:

  • Coconut macaroons crushed 40 gm
  • Melted butter 4 ounce

Ingredients for filling:

  • Cream whipped 1 ½ cup
  • Chocolate syrup ½ cup
  • Gelatin dissolved 1 tbsp
  • Condensed milk 4 tbsp
  • Hazelnut 4 tbsp
  • Cream cheese 100 gm
  • Coconut essence ½ tsp
  • chocolate chopped 1 cup

 

Method:

Crush macaroons mix with melted butter, spread in a pie plate, beat cream stiff, add in chocolate syrup, cream cheese, nutella, coconut essence, and condensed milk, mix all well, fold in dissolved gelatin,, on your pie base spread chopped bounty chocolate, top with filling, leave it to chill until set , decorate with swirls of cream and mini bounties, serve chilled.

Ingredients:

  • Boiled pasta 2 cups
  • Grated cheese 1 cup
  • Mixed vegetables 1 cup
  • Onion chopped 1 cup
  • Green chili garlic sauce 2 tbsp
  • Salt ½ tsp
  • Chili powder ½ tsp
  • Black pepper 1 tsp
  • Crushed cumin 1 tsp
  • Korma masala 2 tbsp
  • Tomato chopped 4
  • Tomato puree 2 tbsp
  • Peri peri sauce 2 tbsp
  • Ketchup 5 tbsp
  • Mayonnaise 4 tbsp
  • Cream 200 gm
  • Oil ¼ cup
  • Butter 4 ounce
  • Corn flour 2 tbsp
  • Garlic bread to serve

Method:

Heat oil and butter, fry chopped onion, when soft add corn flour, sauté, add all the sauces, seasonings, tomatoes with 1 cup water, cook till bubbly, fold in veggies and pasta, remove in a casserole, top with grated cheese, grill for 10 mins till cheese melts, serve hot with garlic bread.