Ingredients:

For Chili paste:  

  • * 4-5 dry green chilies

* 1 tbsp. coriander seeds

* 2 tbsp. cumin seeds

  • * 1 tbsp. fennel seeds

* 1 tbsp. peppercorn

 Dry roast these ingredients, and then transfer to a blender. Add 1 inch ginger, 2-3 cloves of garlic, 1 tbsp. lemon juice and ½ onion and blend it to a smooth paste.

For Marinade:
* Chicken: 150 grams
* Chili paste (the one mentioned above)
* Turmeric: ¼ tsp.
* Salt to taste
* Yogurt: 30 gm. (2 tbsp.)


Method:
* Mix the chicken and the marinade ingredients and refrigerate for minimum 1-2
hrs.
* In a pan, add 15 gm. ghee and add the chicken with all the marinade.
* Roast/cook the chicken till cooked through.
* Serve on a bed of green veggies and sprinkle some lemon juice on top.

Macros:
* Fat: 17.9 g
* Protein: 35.6 g
* Carbs: 4.4 g

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