30 August, 2017
Chicken In Tangy Orange Sauce
Chicken in Tangy Orange Sauce is a very delicious dish with amazing flavours.
Chicken breast is marinated and filled with coriander and cheese and cooked. The tangy orange sauce is added from the top while serving.
Squeeze juice out of fresh orange. Take a little sour orange.
This recipe is cooked with chicken breast. Cut the chicken breast from the centre into 2 pieces.
Chicken breast is marinated in salt, pepper powder, mixed dry herbs and fresh orange juice,3 to 4 Slits are made on the chicken breast.
Melt butter in a pan, add coriander leaves and cheese, and cook for 1 to 2 minutes.
Stuff this cheese-coriander mixture in the chicken slits.
In another pan melt a little butter, place the stuffed chicken piece with its marinade. Cover and cook, till the meat, is soft.
In the coriander cheese pan ( which will be empty now ) make the orange sauce. Mix cornflour with orange juice, heat butter in a pan add mustard seeds and curry leaves let it temper, pour the orange juice cornflour mixture, add sugar, salt, paprika powder and orange zest. Cook for a few minutes, taste and adjust the seasoning, cook till a thick sauce is formed.
Chicken breast is cooked and the Tangy Orange Sauce is added from the top while serving.
Preparation Time:15 Min
Cooking Time: 25 min
Total Time: 40 Min
Serves :2
Ingredients:
- 1 Chicken Breast
- Coriander leaves finely chopped ½ Cup
- Grated cheese 3-4 Tablespoon
- Fresh Orange juice 2 Tablespoon (squeeze juice out from an orange )
- Pepper powder ¼ Tablespoon
- Mixed Dry Herbs 1 Tablespoon
- Salt as per taste
- Butter 1 Tablespoon
Ingredients 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 ¼ Teaspoon
Instructions:
- 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, pour orange sauce over it. Serve hot.