Honey Glaze Chicken with Peach Salsa is perfect way to treat yourself to something extraordinarily delicious. Try it today!
Watch this Masala TV video to learn how to make Honey Glaze Chicken with Peach Salsa ,Chatpata jheenga and Mint and cucumber cooler Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 12 October 2020 .
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Honey Glaze Chicken with Peach Salsa:
Ingredients
Chicken breasts 4 flattened
Honey 2 tbsp
Mustard paste 1tsp
Chopped garlic 1 ½ tsp
Red bell pepper chopped 2 tbsp
Yellow bell pepper chopped 2 tbsp
French beans ½ cup
Oil ¼ cup
Peach chopped 1 cup
Onion chopped coarsely 2 tbsp
Coriander leaves chopped 1 tbsp
Olives sliced 2 tbsp
Onion rings 4
Salt crushed ½ tsp
Black pepper ½ tsp
Method for chicken
Marinate chicken breast with honey, mustard, garlic crushed, oil, salt and pepper, blanched french beans, cut pepper in small cubes, marinate with salt, pepper, garlic and oil, cook chicken breast in a grill pan until done, slice them into 3 slices, keep aside.
Method for peach salsa
Mix diced peaches, chopped onion, chopped coriander, salt, crushed pepper and oil, on the serving plate, cook the french beans, bell peppers, arrange the chicken slices, top with salsa, finish with olives and onion rings.
Chatpata jheenga:
Ingredients
Jumbo prawns 12
Chili powder 2 tsp
Ginger garlic paste 1 tbsp
Hung curd ¾ cup
Salt 1 tsp
Oil ¼ cup
Black salt 1 tsp
Allspice ½ tsp
Butter for brushing 1 tbsp
Lemon juice 1 tbsp
Chat masala 1 tsp
Method
De-vein prawns, marinate prawns with salt, ginger garlic paste, refrigerate for 30 mins, in the bowl mix hung curd, mix with chili powder, salt, black salt, allspice, oil, add in marinated prawns, keep for another 30 mins, put on skewers, cook in oven for 15 mins until done, brushing with butter, serve hot, sprinkle with chat masala and lemon juice.
Mint and cucumber cooler:
Ingredients
Mint leaves 15
Cucumber peeled remove seed 1
Lemon juice ¼ cup
Sugar syrup ½ cup
Any white soft drink 200 ml
Black salt ½ tsp
Ice 1 cup
Mint for garnishing
Method
Put all together in a blender with ice and blend well, serve chilled, garnish with mint.
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