Chicken 1 kg (16 pieces)
Oil ¼ cup
Ginger garlic paste 1 tbsp
Salt 1 tsp
Paprika 1 tsp
Orange color 1 pinch
Black pepper ½ tsp
Water 1 cup
Ketchup ½ cup
Oregano leaves 1 tsp
White sauce 1 cup
Capsicum 1 (cut into rings)
Onion 1 (sliced)
For White Sauce:
Butter 2 tbsp
Flour 2 tbsp
Salt ½ tsp
Pepper ½ tsp
Mustard ½ tsp
Milk 1 cup
Water as required
Fries to serve ½ cup
For Fried Rice:
Rice 4 cup (boiled)
Oil ¼ cup
Garlic 1 tbsp (crushed)
Salt 1 tsp
White pepper ½ tsp
Soya sauce 1 tbsp
Carrot ½ cup (finely chopped)
Spring onion 1 cup (chopped)
Cooking Directions
For White Sauce: Put altogether in a pan and cook till thick.
For Chicken: Heat oil add ginger garlic paste with chicken and fry for 10 minutes.
Then add salt, paprika, orange color, black pepper and water, cover and cook for 15 minutes.
Then add ketchup, oregano, white sauce, capsicum and onion sliced.
Cook for another 10 minutes till chicken done and thick gravy remains.
Serve with fried rice.
For Rice: Heat oil add crushed garlic fry till light golden.
Add rice with salt, white pepper, soya sauce, chopped carrots and spring onions, toss well.
Serve with Mexican chicken.
