Friday 25 January 2013

Chicken Sizzler

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This is a recipe I discovered in a magazine a few years ago. I would describe it as a fusion of Indian and Chinese food. It is flavourful stir-fry and especially good if you have any leftover grilled or roast meats or kebabs.

A Simple List of Ingredients:

1. Fresh Green Coriander

2. Ground Cumin
3. Ground Coriander
4. Salt
5. Red Chilli Powder
6. Ground Turmeric
7. Crushed Garlic
8. Crushed Ginger
9. Yoghurt
10. Boneless Chicken Pieces
11. Onion
12. Butter
13. Bell Peppers
14. Egg Noodles
15. Soy Sauce

Bismillah, let's start!

To make the marinade, place 2 tablespoons of chopped green coriander into a large bowl.

Add 1 tablespoon of ground cumin.

Add 1 tablespoon of ground  coriander.

Add 2 teaspoons of salt, or to taste.

Add 2 teaspoons of red chilli powder.

Add 1 teaspoon of ground turmeric

Add 1 teaspoon of crushed garlic.

Add 1 teaspoon of crushed ginger.

Add 2 tablespoons of yoghurt.

Give the marinade a good stir to combine.

Add 1 pound of boneless chicken pieces, and stir well. Marinade the chicken for a few hours, but for the best results, marinade overnight.

Heat a grill pan, and cook the chicken in a little oil until it's tender.

Set the cooked chicken aside. If you already have cooked chicken leftover, then you can start the recipe from here.

Take a large pan, and heat 3 tablespoons of butter.

Slice 1 large onion.

Add the sliced onion to the pan.

Fry the onions on a medium heat until they start to soften.

Slice 1 red bell pepper.

And, slice 1 green bell pepper. You can add any other veggies that you like, as well.

Add the peppers to the pan, and allow to soften.

Next, take some egg noodles.

Cook 3 egg noodle nests in boiling water, according to the packet instructions.

Add the cooked chicken to the pan, and stir.

Once the noodles have cooked, drain them.

For the noodles, heat 2 tablespoons of butter in a pan.

Add the noodles to the butter and add a splash of soy sauce. Stir-fry quickly over a high heat, and be careful not to let them stick.

Add the noodles to the chicken, and carefully stir to combine.

Finally, slice a handful of fresh coriander leaves. You could also add sliced cherry tomatoes and spring onions (but I didn't have any).

Sprinkle the coriander over the chicken and toss.

Serve straight away with potato wedges and chilli sauce!


Chicken Sizzler


For the Chicken Marinade
·     2 tablespoons Fresh Coriander, chopped
·     1 tablespoon Ground Cumin
·     1 tablespoon Ground Coriander
·     2 teaspoons Salt, or to taste
·     2 teaspoons Red Chilli Powder
·     1 teaspoon Ground Turmeric
·     1 teaspoon Crushed Garlic
·     1 teaspoon Crushed Ginger
·     2 tablespoons Plain Yoghurt
·     1 pound Boneless Chicken Pieces

For the Sizzler
·     3 tablespoons Butter
·     1 large Onion, peeled and sliced
·     1 Red Bell Pepper, sliced
·     1 Green Bell Pepper, sliced

For the Noodles
·     3 Egg Noodle Nests
·     2 tablespoons Butter
·     Splash of Soy Sauce
·     Handful of Fresh Coriander, to garnish


1.  First to marinade the chicken, mix all the marinade ingredients together except the chicken. Then, add the chicken and mix well. Leave to marinade for a few hours or overnight.

2.  Heat a little oil in a grill pan, and cook the  chicken on a high heat until it’s golden brown and cooked all the way through. Set aside.

3.  For the sizzler, melt the butter in the pan. Add the sliced onions and fry until they soften. Add the bell peppers and allow to soften. Add in the cooked chicken and stir to combine. Leave on a low heat.

4.  Boil the noodles according to packet instructions and then drain. Heat the butter in a pan, and throw in the cooked noodles and soy sauce. Stir fry over a high heat for a minute or two.

5. Add the noodles and fresh coriander to the chicken, and toss together. Serve with potato wedges and chilli sauce.

Spice Enthusiast
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