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Grilled Chicken with Tomato Jam Recipe
Prep Time | 5 minutes |
Cook Time | 40 minutes |
Servings |
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Ingredients
- 2 chicken breasts
- 3 tablespoons red chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon ginger garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons Oil
- leaves Iceberg lettucea few
- A small sprig fresh coriander leaves
- Tomato jam
- 2-3 medium Tomatoes chopped
- 2 tablespoons Oil
- 1 teaspoons Cumin seeds
- ½ teaspoon onion seeds kalonji
- 5-6 cloves Garlicfinely chopped
- 1 inch Ginger cut into thin slices
- Salt to taste
- ½ teaspoon black pepper powder
- 3 tablespoons sugar
- 1½ tablespoons Vinegar
Ingredients
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Instructions
- Put red chilli sauce into a bowl, add soy sauce, ginger-garlic paste, lemon juice and sugar and mix well. Add a little salt and mix again.
- Make criss-cross deep gashes on both the chicken breasts, apply the marinade well over them and set aside for 20 minutes to marinate.
- To make tomato jam, heat 2 tbsps oil in a non-stick pan, add cumin seeds and onion seeds and saute till fragrant. Add garlic and saute. Add ginger and continue to saute till garlic browns.
- Add tomatoes and mix and cook.
- Heat 2 tbsps oil in a non-stick grill pan.
- Add salt to the tomatoes and cook till tomatoes are pulpy. Add black pepper powder and sugar and mix well. Cook on low heat.
- Put the chicken breasts in the grill pan and grill. When the underside is done, turn them over and cook the other side similarly.
- Add vinegar to the tomato jam and mix well. Add the remaining marinade to the tomato jam and mix well.