Chicken couldn't get any better!
Chef Nidhi Mahajan --the latest sensation on MasterChef Australia -- is back with another easy-to-make, lip-smacking non-vegetarian recipe.
Here's the recipe.
Creamy Lemon Pepper Chicken with Paratha and Potato Wafers
Ingredients
For creamy lemon pepper chicken
- 500 gm boneless chicken thigh (diced to 2 cm)
- 1 1/2 tbsp white peppercorns
- 1/2 lemon (zest)
- 2 tbsp lemon juice
- 1 tsp honey
- 2 1/2 tbsp grapeseed oil, plus more for frying
- 2 tsp butter
- 1/2 stick cinnamon
- 1/4 cup milk
- 1/2 cup cream
- Salt to taste
For paratha
- 2 cups flour, plus more for dusting
- 1/2 tsp salt
- 2 tbsp butter (cubed)
- 60 ml butter (melted)
- Grapeseed oil (for frying)
For potato wafers
- 2 potatoes of about 250 gm (peeled and sliced to 5 mm thick)
- 1/4 cup flour
- 300 ml grapeseed oil (for frying)
- Salt to taste
For garnishing
Method
For creamy lemon pepper chicken
- Place chicken in a bowl with half tablespoon of peppercorns, a pinch salt, lemon zest, half tablespoon of the lemon juice, honey and two tablespoon of grapeseed oil.
- Mix to coat and refrigerate to marinate for 30 minutes.
- Once marination process is complete, heat butter and two teaspoon of oil in a wok.
- Grind remaining peppercorns in a mortar and pestle.
- Add it in the wok with cinnamon and cook off for a minute.
- Take the marinated chicken pieces and add them to the wok.
- Fry until brown for about two minutes. Cover and reduce the heat. Simmer for 10 minutes.
- Uncover and add milk, cream and salt. Simmer until slightly reduced for about five minutes.
- Finish with remaining lemon juice. Season with salt to taste.
For paratha
- Place flour, salt, cubed butter and three fourth cup of warm water in a bowl.
- Knead to a smooth dough. Wrap in cling film and rest it in the fridge for 10 minutes.
- Remove dough from fridge and portion into eight even pieces. Roll into balls.
- Lightly dust a rolling pin with flour and roll dough portions into 12 cm discs.
- Brush with some melted butter and roll up into a log.
- Brush with butter again then roll into a ball. Roll each out into a 5 mm thick disk.
- Heat a griddle pan and add some of the oil. Fry paratha until brown and crisp on each side.
- Keep the fried paratha on a paper towel. Repeat this process until all parathas are cooked.
For potato wafers
- Place potato slices into a bowl of iced water.
- Fill a medium saucepan with water and bring to the boil.
- Add potato slices and boil for five minutes. Remove and place it back into iced water to cool.
- Remove the slices from iced water and pat it dry. Dust with flour and shake off excess flour.
- Heat oil in a deep pan and fry the potato slices until golden and crisp on both sides for about about six to seven minutes.
- Season with salt and set aside on paper towel.
- To finish the chicken, heat butter and 2 tsp of the oil in a wok. Grind remaining peppercorns in a mortar and pestle, add to wok with cinnamon and cook off for 1 minute
- Remove chicken pieces from marinade, add to the wok and fry until browned, about 2 minutes. Cover, reduce heat and simmer for 10 minutes.
- Uncover and add milk, cream and salt and simmer until slightly reduced, about 5 minutes. Finish with remaining lemon juice, season with salt to taste.
To serve
- Spoon some creamy lemon pepper chicken onto plates.
- Add some potato wafers and paratha.
- Garnish with a wedge of lemon.
MasterChef Australia Season 8 airs at 9 pm, Monday to Friday on Star World and Star World HD in India.
ALSO SEE
Recipe: How to make Parsi Goat and Paneer Curry
MasterChef Recipe: How to make Goan Fish Curry
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