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Chicken (Murgh ka seena) – ½ kg boneless (breast pieces)
For the Mexican seasoning:
Cumin seeds (Jeera) – 1 tsp
Chilli flakes / dried red chillies (Sukhi lal mirch) chopped and ground – 2 tsp
Oregano (Ajwain) – 1 tsp (above mentioned to be ground together in a mixer)
Salt – ½ tsp or to taste
Garlic (Lehsun) paste – 3 cloves minced
Oil(Tel) – 4 tsps approx
To Make Salsa Sauce:
Tomato (Tamatar) – 1, finely chopped
Tomato (Tamatar) puree – 5 tsps
Spring onion greens (Hare pyaaz ki patti) – 2, finely chopped
Chilli (Lal mirch) sauce - 1tbsp
Coriander seeds (Dhania) – 1/4th cup chopped
Black Olive (Kale Jaitun) – ½ cup
Stuffed Green olives (Hare Jaitun) – ½ cup
Tomato (Tamatar) ketchup – 2 tsps
To make Mexican Seasoning – 1/2 tbsp; combine and grind in a mixer:
Cumin (Jeera) – 1 tsp
Chilli flakes / dried red chillies (Sukhi lal mirch),chopped and ground – 2 tsp
Oregano(Sathra)/ Ajwain – 1 tsp
Step 1 – Marinate the chicken pieces. This is to be done by rubbing Mexican seasoning, 2 tsp of garlic paste and salt evenly on each piece. Rub 2 tsps of oil so that the pieces do not stick to each other.
Step 2 – In a griddle plate / non-stick frying pan, heat about 2 tsps of oil. Place the chicken pieces in the pan. Let it cook for 5-7 minutes on low flame. Do not shake the pan or disturb the process. Each side of the chicken has to cook for about 5-7 minutes.
Step 3 – Roughly chop the green and black olives for the chunky salsa (You can make normal tomato salsa in case olives are not available). Mix the tomato, tomato puree, spring onions, ketchup, Mexican seasoning, dhania and olives in a bowl. Add salt and chilli sauce.
Step 4 – To see if the chicken is done, insert a knife to make a small opening, by holding the piece down with a fork. If the juice is brown, allow to cook by flipping the side, which is done- the chicken, is cooked if juices run clear. Serve along with chunky salsa