Tandoori Chicken Breast

Tandoori Chicken Breast

• Serving size-4/134 gram per serving approx
• Calories/serving- 246 kcal
• Carbs-5.2 grams
• Protein- 47 grams
• Fat-5.3 grams

INGREDIENTS:

1. Skinless boneless chicken breast-700 grams
2. Ginger root paste- 20 grams
3. Garlic paste- 20 grams
4. Epigamia hung curd-75 grams
5. Juice of 1 lemon
6. Coriander leaves- 10 grams chopped fine
7. Olive oil – 10ml
8. Green chili-3 chopped
9. Kashmiri red chili powder -1tsp
10. Jeera/cumin powder- 1tsp
11. Kasoori methi roasted and powdered-1 tsp
12. Ajwain/carom powder-1 tsp
13. Dhania /Coriander powder-1 tsp
14. Turmeric powder-1 tsp

METHOD:

• Marinate 700 grams of skinless boneless chicken breast in Lemon juice, ginger paste , 1 tsp garlic paste , little green chilis chopped, salt and Kashmiri red chili powder for about 15 minutes.
• Now add 75 grams of Epigamia Artisanal hung Curd, coriander powder, turmeric powder, cumin powder, garam masala powder, kasoori methi powder etc.
• Let it rest for 3 hours.
• Cook in non-stick Tawa or oven with temperature of 180 degree C for about 15 minutes on each side without any oil.
• Slice into thin strips. Enjoy with salad or tortilla.