Cooking The Flaming Indian Chicken Sizzler For All The Steemers! :) WITH LOTS OF STEEM, SMOKE & FIRE POWER!

Today I was with my friend in his Indian restaurant in London, UK & we decided to reveal how to make one of the most popular dishes called the Flaming Indian Chicken Sizzler. This dish is absolutely colorful, full of, steem, smoke fire & potent flavours throughout & I am going to show you as much as I am allowed to reveal :) step by step how you can make this exciting exquisite sizzling dish. I took many pictures for each stage for this post so that you could all see the whole experience as I did as we made this for all the steemers to read & eat.

Step 1: Chop up some Red Peppers, Fresh Ginger, Diced Onions & Diced Tomatoes

Step 2: Grab your frying pan and add 2 table spoons of vegetable oil and 1 table spoon garlic paste and begin to heat the pan on high heat

Step 3: Put the Red Peppers, Fresh Ginger, Diced Onions & Diced Tomatoes into the frying pan and begin stiring thoroughly and evenly.

Step 4:
Grab a pre-grilled chicken breast which has already been seasoned with Tikka & we place it into the clay oven on a skewer.

Step 5:
While the chicken is in the clay oven lower the heat of the frying pan to minimum so that it does not burn.
Meanwhile as the chicken is in he clay oven.

Add 1 tea spoon of each of the following to the frying pan, Turmeric powder, paprika powder, coriander powder, cumin powder, chill powder, garam masala 2 table spoon of butter & 2 spoonfuls of a secret gravy which consists of (carnation milk, coconut milk, single cream, onions, garlic, ginger, red peppers, yellow peppers, green peppers, vegetable butter, vegetable oil, carrots, sweet pumpkin, coriander, & salt)

Step 6:
After about 7 minutes the grilled chicken in the clay oven should be ready just make sure to double check that the inside of the chicken is cooked and that there is no pink inside. Then take the chicken breast out and begin to slice up into thin strips and place into the frying pan and put the heat backup to medium high while continuing to stir evenly for about 2 to 3 minutes

Step 7:
Now while you are frying you need to separately grab a Sizzle Platter and place it on the cooker and make sure it is at high heat then add some chopped raw onions into the sizzle platter.

Step 8:
After 5 minutes of frying add the dish from the frying pan and slide it on to the sizzle platter

Step 9:
Now we grabbed a shot of courvoiser (you can use brandy)

and then we splashed it on to the sizzle platter.
Now (WARNING CAUTION STAND BACK) we light the dish where we poured the shot of courvoiser

and then the fire shoots upwards :)

(My friend the chef smiling for all the Steemers)

(My friend the chef STILL smiling :)

(My friend the chef smiling some more :)

bon appétit :)

Thank you very much for reading my post and I hope you enjoyed it as much as we did making this post especially for all you steemers out there, you can expect more of these posts to follow soon.

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