Appam

Chicken Piccatta

Butter - 2 tbsp. + 2 tbsp.

Olive Oil - 3 tbsp.

Chicken Breast - 8, butterflied and seasoned with Salt and Pepper and dredges in AP Flour

Caper - 2 tbsp.

Garlic - 4 cloves

Thyme

Chicken Stock - 3/4 cup

Lemon - 1, juiced

Parsley

Heat Butter and Oil in a large skillet over medium high heat.

Add 2 pieces of Chicken and cook for 5 min. When Chicken is browned, flip and cook other side for 3 min. Remove from heat and transfer to plate. Repeat with remaining Chicken pieces.

Into the pan add Capers, Garlic, Thyme, Chicken stock and Lemon juice. Bring to boil, scraping up brown bits from the pan for extra flavor.

Return all the Chicken to the pan and simmer for 5 min. Add remaining 2 tbsp. Butter to the sauce and whisk vigorously.

Garnish with parsley. 

Schezwan Sauce

Oil - 3 tbsp.

Garlic - 20 cloves, minced

Shallot - 1, minced

Red Chilli - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste

Vinegar - 2 tbsp.

Brown Sugar - 2 tbsp.

Soy Sauce - 2 tsp

Salt - 1 tbsp.

Heat Oil in a medium pan.

Add in Garlic and sauté for 30 sec.

Stir in Shallot and cook until translucent.

Add the ground Chilli paste and keep stirring for 3 min until the raw smell goes away.

Stir in Vinegar, Sugar, Soy Sauce and Salt. Keep on stirring and cooking until Oil oozes out from the masala.

Transfer to a clean glass jar and store in refrigerator until ready to use.