Chicken Steaks

		Total servings: 4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 30 min
How to serve: Hot

Boneless Chicken breast marinated in sauce and pan fried.

4 boneless chicken breasts pounded slightly with hammer
1 tsp mustard powder
1 tbsp soya sauce
1 tbsp vinegar
1 tsp white pepper powder
1 tsp crushed black pepper
1 tsp honey or sugar
salt according to taste
1 tbsp oil
1/2 tbsp water

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Marinate the chicken with soya sauce, vinegar, honey/sugar, salt, peppers and mustard powder for 1 or 2 hrs. 
Then take a frying pan keep it on heat till hot and add the chicken in it keep turning it till light brown in color. 
Now turn up the heat really high and add oil in it pour the water on it this will flame the pan and give a Bar B.Q taste to the chicken. 
Serve hot with stir fried vegetables and mashed/baked potatoes. 

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A simple and fast marinade for moist and flavorful chicken breasts. here is another siple recipe as folow

>>6 pieces of chicken breast, Yogurt 4 table spoon, Salt according to taste, Red chilli powder according to taste,
Onion 1 medium ,cut in pieces and fry till it turns in light brown color, Oil according to your need
and Coal 1 piece

Take the chicken breast n cut in cube. Take a bowl put the cube of chicken in it than add yogurt, salt, red chilli and garam masala(a mixture of spices). Mix well. Marinate for 1 hour in fridge. Now take pan, pour the oil in it, heat the oil on a medium flame. Now add all the chicken in it and add light brown onion (crush). Add half cup of water if you need. Cook for 15 minutes till all the water is removed for the pan. Now take the hot coal with the help of Aluminium foil, put on the chicken and add some oil on coal. Put cover on pan so that it infuses the smoke. 

Bar bq chicken is ready to serve. Serve hot with salad and sauces. 
Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium. 
To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, 
garlic and thyme. Mix well and bring to a boil over medium low heat. 
Cook, stirring frequently, until thickened, for about 5 minutes. 
Remove from heat and stir in pepper. 
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce side down, on a foillined broiler pan or grill rack. Brush other sides lightly with sauce. 
Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, for about 5-7 minutes per side. 
Let chicken stand for 5 minutes before serving. 
When time is short, omit the sauce. 
Instead, use 1/2 cup of ready made reduced sodium barbecue sauce mixed with a little cider vinegar, or red wine vinegar, and white 
horseradish. 
Proceed as directed
Whenever there is chicken we need some special sauce here is recipe for coconut sauce

1 cup roasted and peeled peanuts , 1 small onion sliced , 3 dry red chillis, de-seeded ,small lemon sized tamarind (soaked in warm water for 10 minutes) , 3 garlic flakes, crushed , salt to taste ,3/4 cup water 

1 tsp oil 

For seasoning: 

1/2 mustard seeds , 1/2 split black gram dal  , 8-10 curry leaves ,1/2 tsp oil 

Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds.
Add the sliced onions and saute further for 2-3 minutes on medium heat. Turn of heat and cool.
Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning.
Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.
Add the curry leaves and turn off heat.
Pour over sauce