Grilled Chicken with Hollandaise Sauce

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Grilled Chicken with Hollandaise Sauce

Grilled chicken breasts served with a rich buttery Hollandaise sauce served with diced carrots, bell pepper, and zucchini. Garnished with fresh flowers.


Ingredients For the Hollandaise Sauce:

  •  4 large egg yolks 
  • 2 tablespoons lemon juice 
  • 1 tablespoon water 
  • 1 cup butter (melted) 
  • Pinch of salt 

For the Chicken: 

  • 1 Chicken breast 
  • Spices:- garam masala, red chili powder, turmeric powder, ginger and garlic
  • Vegetables: Carrots, Yellow and Red Bell pepper, Zucchini (you can use any vegetables as per your needs)

Hollandaise Sauce 

  • In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil). 

  • In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water. 

  • Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken. 

  • Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering—not boiling—water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm 

Grilled Chicken 


  • Marinade the chicken with a mixture of oil,garam masala, red chili powder, turmeric powder and ginger, garlic for some time. 

  • Remove the chicken grill it till it cooks properly and then plate it with the hollandaise sauce and vegetables as shown in the above picture or you can plate it according to your needs.

  • Garnish the plate with some fresh flowers which are washed and then the dish is ready to be eaten.

History of grilling


  • The beginning of grilling can be traced back to the 17th century when you look at the Arawak tribe of the Caribbean and South America.

  •  These people used sticks to create a flame over a fire and place the meat on it.
 
  • They called this method of cooking Barbacoa.

History of chicken 

  • The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. 

  • The chicken was one of the most common meats available in the Middle Ages. For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere.


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