Preparation time: 15 minutes
Cooking time: 20 minutes
500 gms chicken breast boneless (cut it into medium pieces)
2 tsp black pepper powder
1 tsp garlic powder
1 tsp olive oil
½ cup all-purpose flour
½ tsp onion powder
2 ½ tbsp olive oil
2 tbsp butter
3 garlic cloves (chopped)
¼ cup spring onion bulbs (chopped)
1 tsp of chilli flakes
1 tbsp of tomato paste (store bought)
¼ tsp ginger powder
½ cup fresh cream
½ cup grated parmesan cheese
¼ cup of cherry tomato roasted in butter and oil or sundried tomato
1 sprig of basil leaves
1 tsp of spring onion (chopped)
Salt to taste
1 cup of clear chicken stock
(The chicken stock is flavoured with one piece of cinnamon, four cloves, and three cardamoms)
Marinate the chicken pieces with one teaspoon of black pepper powder, ½ teaspoon of garlic powder, one teaspoon of olive oil and salt as required. Cover and keep the marinated chicken for 10 minutes to rest.
Take all-purpose flour in a bowl. Then add ½ teaspoon of onion powder, ½ teaspoon of garlic powder and a pinch of salt. Mix well.
Dredge the marinated chicken in the flour mix and shake off the excess.
Heat 2 ½ tablespoons of olive oil and two tablespoons of butter in a pan over a medium flame.
Fry the chicken over low to medium flame for 4 to 5 minutes on each side or until it achieves a golden brown. When done, transfer the fried chicken pieces to a plate and keep them aside.
In the same pan, add chopped garlic and sauté for a minute over a low flame or until fragrant. Add chopped spring onion bulbs and sauté for another minute.
Season with chilli flakes, and sauté for a few seconds. Then add the tomato paste and ¼ teaspoon ginger powder. Sauté for a minute over a low flame.
Add the chicken stock. Add cherry tomato roasted in butter and oil. Allow them to boil over a medium flame. Add one teaspoon of black pepper powder and stir well.
Turn off the flame and add the fresh cream. Mix well.
Add grated cheese. Allow the sauce to simmer for a couple of minutes.
Return the fried chicken to the pan. Heat the sauce over low heat until the chicken is warmed and the sauce thickens. Flip the chicken several times to coat evenly with the sauce.
Finally, garnish with fresh basil, spring onion, and cherry tomatoes. Serve immediately with roti, bread, or pasta.
- Chicken stock, whether ready-made or homemade, can be used for the dish.
- For a traditional flavour, you can add herbs such as cinnamon, cardamom, and cloves, but it's optional.
- If fried cherry tomatoes are unavailable, you can use sun dried tomatoes as an alternative.
- The amount of pepper to be used can vary depending on personal preference.
Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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