Chicken tikkas to me is one of the best dinner options especially if you wanna keep your calorie intake in check and want your dinners to be high protein and low carbs.
The Afghani tikka is one my favourites, I love the flavour and the creamy texture.
Ingredients for 450 gram of chicken breast cubes :
Marination #1
1 lemon juice
1.5-2 tsp ground white pepper
2 tsp olive oil
Salt to taste
Mix well and set it aside for a minimum of 15-20 minutes
2nd marination
7-9 cashews
2 green chillies
1 onion
2 tsp kas-kas
Grind these all together with bit of water and make fine creamy paste
1 tsp home made garam Massala (always use home made , preferably freshly ground )
1.5 to 2 tsp roasted cumin powder
1 tsp each ginger and garlic paste
3 tsp thick curd
Kasuri methi 1 tsp
Add this to the chicken, mix well and leave it for a minimum of 1-2 hours , the longer you marinate the better it is.
Skew the chicken cubes; Pre heat a pan , spray with olive oil (I use olive oil coz I prep meals according to my macros , you can use any oil of your choice )
Cook each side on low medium flame , 2-3 minutes each side will do it
Serve with onion , tomatoes , lemon slices and a green chutney (will post the chutney recipe someday )
Noush Farmaiyye!!!
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This Independence Day, I thought of treating myself with one special dish that I loved during my childhood, it’s called Kabuli (Kabuli khichdi, Kabuli chana daal pulao are some of the other names).
It’s a super simple to make yet so delicious, and the only adjustment I had to do to make sure I don’t mess with my daily calorie intake is replace desi ghee with just 20 g olive oil (but you can use desi ghee instead 4-5 rich tsp that will give it an amazing aroma, flavour the rice will be even more flavourful.
Ingredients:
150 gram rice 100 gram chana daal
3 whole red chillies
2 whole green chillies plus one freshly crushed/grated (do not grind in the mixer, it somehow changes the flavour; also if you don’t too spice then reduce it to half the quantity or even lesser )
2 tomatoes chopped
1 onion chopped
1 tsp each ginger and garlic paste
Whole spices:
1.5 tsp cumin
0.5 tsp black cumin
1 tsp black pepper
7-8 cloves
7-8 allspice(kebab chini)
3 green cardamom
2 black cardamom
Small piece of nutmeg
Small piece of star anise
2 bay leaves
20 g olive oil (you can use desi ghee 3-4 tsp , can use another tsp during dum)/ zafran soaked in rose water
Salt to taste
Process ;
Heat up a pan
Add oil
Add all whole spices except cumin
Grill for a minute or 2
Add ginger garlic paste cook for another 2-3 minutes
Add onion , at this point add cumin as well
And cook for 5-7 minutes until onions are soft
Add all other ingredients tomatoes, chillies etc
Cook for good 5-10 minutes
Add chana daal mix well, add one cup of water and salt to taste , bring to one boil and the put the lid on, let it cook for 15 minutes on low flame.
After 15 minutes add rice, mix well and add another cup of water.
Cook on high flame for just one minutes , then put an iron tawa on the flame , put the Kabuli pot on the iron pan , turn the flame to the lowest
Let it cook for approx 20 minutes
At this point add zafran soaked in rose water , seal the pan and then do a dum for fi
My happy moments 😀😀😀 , cooking is the best meditation!!!
Happy Independence Day ya’all 🇮🇳 🇮🇳 🇮🇳❤️
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This one is my all time favourite go to comfort recipe, when I am stuck into late evening meetings or don’t have much time to prep my dinner , this 10 minute recipe is a life saver ❤️😋
And I promise you the most juicy and tender chicken breast if you follow the instructions, think about it you can say bye to the dry chicken breast forever 😀🤪
Tips/tricks -
1. If your chicken was refrigerated, make sure to let it come to the room temperature before seasoning.
2. The longer you let it season the better it is but at a minimum leave it for 15 minutes that’s bare minimum, the best of my chicken breasts were the ones when I left the seasoning overnight 😀, but 15 minutes will also do the job.
3. Pre heat the pan (absolutely mandate) Cook each side for 3-4 minutes not more than that , don’t disturb it while cooking
4. Use a cast iron pan or a thick bottom pan (you can use non-stick too) but cast iron are the best , the 2nd best are super thick steel pans
5. Once you take it out of the pan , let it rest for five minutes. The chicken is still cooking and if you cut it right away all the juices will flow out leaving the chicken super dry … So stay away from it for minimum five minutes
Naush Farmaiyye 😉 👨🍳 😍❤️
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