Chicken Sizzler

Recipe for Chicken Sizzler

What is unique about Chicken Sizzler

Chicken Sizzler is a very unique recipes we can cook at home, it goes well with stir fried vegetables. Chicken Sizzler was quite popular in many resturants, and they ensure the lovely sizzling effect, along with its smoke, aroma is in the air, encouraging other customer to order this unique sizzler. We can easily make this recipe at home and relish it with either rice or bread

Ingredients for Chicken Sizzler

Chicken breast pieces – 3 breast pieces (for each plating )
Turmeric- 1/2 teaspoon
Ginger garlic paste- 1 tablespoon
Salt to taste
Black pepper – 1/2 teaspoon
Dark Soy sauce – 1 teaspoon
Worcestershire Sauce
Chilli Tomato sauce
Chilli powder – 1 teaspoon
Cabbage leaves – 5


Potato – 2-3 peeled and cut into thin wedges
Carrots – 2 peeled and chopped into long wedges
Green bell peppers – 1 cut longitudinally
Red bell peppers – 1 cut longitudinally
Yellow bell peppers -1 cut longitudinally

Ingredients for Sizzler Sauce

Corn flour


Method to cook Chicken Sizzler

Preparing the Chicken breast marinade:

Wash and pat dry the chicken breast pieces with a paper towel

Use a meat tenderiser or rolling pin to pound the chicken breast pieces lightly to flatten them out

In a bowl prepare the chicken marinade by adding the Turmeric, Ginger-Garlic paste, Salt , Chilli Powder, Soy Sauce, Worcestershire sauce and chilli sauce and give the ingredients a good mix

Now add the flattened breast pieces into the prepared marinade so that they get uniformly coated

For best results leave the marinated breast pieces for about 7-8 hours or overnight in the fridge for the flavours to be well absorbed

Cooking the vegetables :

Par boil the chopped vegetables (except for the potato wedges ) with a pinch of salt in the boiling water to soften them slightly

After the vegetables are boiled sauté them lightly in a pan drizzle with some Virgin olive oil. Then fry the potato wedges

Using another shallow pan , pan fry the marinated chicken breast pieces till they are well cooked , turning them over when they get to a golden brown on one side using kitchen tongs

When all the chicken pieces are fried keep the chicken pieces aside and switch off the flame

Plating the Sizzler Plates:

Leave the cast iron plate to heat on low to medium flame for 15-20 minutes until fumes start to emerge

At this point lower the heat and spread the cabbage leaves over the cast iron plate
Place the fried chicken pieces in the centre and surround it with the sautéed vegetables and potato wedges

Leave the plate on low flame for 2-3 minutes. To get the chicken to sizzle take a capful of white vinegar and pour it around the outer edges of the cast iron plate

Transfer the cast iron plate onto the wooden tray and serve the sizzler with the prepared sauce

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