Marinade for chicken:

. Chicken breast pieces 150 gram

·  Curd/Yogurt- 50gms

·  Chili powder 1 and a 1/2 tsp.

·  Cumin powder: 1/2 tsp.

·  Cinnamon powder: 1/4 tsp.

·  Cardamom powder: 1/4 tsp.

·  Zatar (Middle Eastern spice: will be available in Nature’s Basket): 1 tsp.

·  A pinch of nutmeg

·  Crushed ginger and one pod of garlic.

· Marinating is the key. Mix all of this in the chicken and coat it well and let it sit for 2-3 hours.


Either grilled if you have that option or cook in a pan with some ghee/ coconut oil. Don’t over cook it. The piece will still be succulent if tossed properly.

Sauce:  80 ml fresh mixed with a dash of olive oil and chopped fennel leaves. Add salt to taste, mix well.  

Refrigerate the same.

· Note: Cheese spread can also be used instead of cream.


 Thinly slice some cabbage and lettuce and shred the chicken. Add the sauce and give it all a good mix. Now take a lettuce leaf, place it all on the leaf and enjoy your meal.

Macros: (excluding the sauce)

 Protein: 36.3 g

·  Fats: 3.5 g

·  Carbs: 2.3 g


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