Chicken on the Go

About Chicken on the Go

Ingredients

• Boneless chicken, cut into cubes 200 gms
• Wooden skewers 10
• Tomato ketchup 4 tbsps
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Soy sauce 2 tbsps
• Orange juice Must tbsp
• Garlic paste 1 tsp
• Mustard sauce 1 tsp
• Vinegar 1 tbsp
• Honey 2 tbsps
• Salt to taste
• Oil 1 tbsp

How to Make Chicken on the Go (Stepwise Photos)

Method

1. Take tomato ketchup, red chilli powder, black pepper powder, soy sauce, orange juice, garlic paste, mustard sauce, vinegar, honey and salt in a bowl and whisk till well blended.
2. Add the chicken cubes and mix till all the cubes are well coated with the mixture. Set aside to marinate for 20 minutes.
3. Thread the marinated chicken onto the skewers.
4. Heat oil in a non-stick pan, keep the skewers in it and shallow-fry, rotating the skewers to that the chicken gets cooked on all sides evenly.
5. Transfer the skewers onto a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps