For Chicken Tikka
Boneless chicken- 150 grams
Curd /yoghurt-2 Tbsp
Red Chilli powder-1 tbsp
Garam Masala-2 Tbsp
Gram Flour/Sattu-2 tbsp
Salt to taste
Brown Bread- 4 slices
Tomato (chopped) - 1 tsp
Onion (chopped)- 1 tsp
Capsicum (chopped) - 1 tsp
Salt to taste
1. Cut the chicken into small pieces (kebab size).
2. Mix all the ingredients of the marinade with the chicken.
3. Keep the marinated chicken in the fridge for at least two hours.
4. Fry the chicken in the tawa on both sides with ghee brushed on the side (first on high heat and then medium heat).
5. Cut the cooked chicken into thin slices.
6. Spread a bit of butter on a slice of brown bread and toast on the frying pan.
7. In a mixing bowl, beat together the eggs, salt, onion, tomato and capsicum.
8. Put oil in the pan and add 2tsp of egg mixture
9. Add some sliced chicken on top of the egg
10. Put a bread slice face down over the egg immediately so that the edges of the bread sticks to the egg sealing the chicken between the bread and egg.
11. Fry till egg is done turning over the bread if required
Note: This is a high-protein, low-carb recipe since chicken and eggs are both rich in proteins. Eggs being rich in nutrients-Vitamin B complex, Vitamin A, Vitamin D, Selenium, Iodine, Folate and Biotin-are always a healthy option to include in any recipe. Chicken is the richest source of lean protein.
Tip: Even though this recipe seems cumbersome, having to make the chicken tikka kebab separately, actually you can keep the chicken tikka kebab made in the fridge (either in marinated form or cooked) and use it in a variety of recipes which I will soon be sharing.
Credit for this recipe goes to my husband, Karan, who came up with it in a flash of creative inspiration in the kitchen when we did not know what to cook for dinner and had some left over chicken tikka kebab.
I am Annesha, collector,compiler and creator of useful recipes. If you are short on time, ingredients or motivation but still want to eat a healthy meal, this is where you look for meal plans.