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Sauted Chicken Salami Recipe

Sauted Chicken Salami Recipe
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Cooking Time : 35 minutes
Serving : 4
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Prepare the ingredients before making Sauted Chicken Salami in your home. Then, follow these steps below to serve Sauted Chicken Salami for your family or friends.

Ingredients: Sauted Chicken Salami

  • Marinade
  • 1/2 cup Thick Yoghurt
  • 2 tbsp Fresh Cream
  • 2 tsp Ginger-Garlic paste
  • 3/4 tsp Tandoori Chicken Masala
  • 1/4 tsp Rock Salt
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Red Chilly powder
  • 1 tsp Salt
  • Chicken
  • 350 grams Boneless Chicken
  • To Spread on Grill Pan
  • 2 tbsp Melted Butter
  • Rub
  • 1 tsp Chaat Masala
  • 1 tbsp Fresh Lemon Juice
  • Salami
  • 200 grams Salami
  • 1 large Chopped Onion
  • 350 grams Grilled Chicken(Step 1 to 7)
  • 2 tbsp Tomato Puree
  • 6 clove Garlic(Chopped)
  • 1/2 tsp Salt
  • 1 tsp Black Pepper Powdered

How to Make Sauted Chicken Salami

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Sauted Chicken Salami in your home by yourself.

    Step 1
  • Hang the curd in a muslin Cloth for 20 minutes to drain out the liquid
  • Step 2
  • Wash Chicken and pat dry by napkin.
  • Step 3
  • Marinate the pieces of chicken in the marinade for 3 hours or longer and refrigerate it.
  • Step 4
  • Grease the grill pan with melted butter and place the marinated chicken pieces on the pan.
  • Step 5
  • Grill the Chicken for 15 minutes each side.
  • Step 6
  • Brush some butter on Chicken Pieces and grill for further 5 minutes.
  • Step 7
  • Remove from the oven and rub them with Chat Masala and Lemon Juice.
  • Step 8
  • Heat butter in the microwave pan and add chopped onions,Garlic,Grilled Chicken and saute and microwave for two minutes stirring in between 1 minute interval.
  • Step 9
  • Add Tomato Puree and microwave for 1 minute.
  • Step 10
  • Add the Salami pieces and mix well.Add Salt and Pepper.Further microwave for a minute.
  • Step 11
  • Sprinkle some chopped Coriander and serve.
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