INGREDIENTS:1/2 kg Boneless Chicken
1 Tbsp Basil
2 Tbsp Chopped Garlic
1 Tbsp Chilly Flakes
1 Tsp white pepper
1 White of Egg
2 Tbsp Olive Oil
For Sauce:
Chop shallots, ginger, green chilies
Maida
French Mustard sauce.
METHOD:
Cut chicken into 1 1/2 inch cubes.
Take each piece, flatten them lightly with a meat hammer along with garlic, basil and chilly flakes.
sprinkle white pepper and coat egg white over the meat and fold it.
Keep it aside for a minimum of 30 mins for marination.
Take a non stick pan. Add some olive oil.
Pan-fry the chicken on a medium flame.
Sauce:
In a nonstick pan add olive oil and shallow fry shallots, ginger and green chilies together.
Add mustard sauce and add maida in a half glass of water.
Strain it through a filter paper or a strainer and add to the mixture. Add salt to taste and allow it to boil.
Serve Chicken along with the sauce.
