A very soughted out recipe today! Something absolutely low calorie, oil free and for a vegan version just use soya yogurt. Its easy, and its delicious and an absolute hit in my home and i am sure it will be in yours too!
Can be a starter or a main dish or even put into a gravy! The options are many and each time you can do something different. I have used dried fenugreek leaves for this recipe but i know many of you cant get it, if you can get fresh fenugreek you can use that or if not just omit it altogether. If you need me to send you some just let me know.
INGREDIENTS:
250 grams of chicken breast in fillet
1 tablespoon of thick yogurt
3 cloves of garlic
small piece ginger
1 green chilli
1 teaspoon kasuri methi leaves
1 bowl of chopped coriander leaves
1 teaspoon of dried mint or 1/4 cup of fresh mint leaves
juice of 1 lime
salt to taste
METHOD:
In a blender add all the ingredients except the chicken and then marinate the chicken fillets preferably overnight.
Grill them in a hot grill till done and then take each piece and put them over the gas fire to give them a charcoal (bbq/tandoori) effect
Serve hot.
If you want to sautee it just cube the chicken fillets and sautee them in the frying pan with a little oil or butter.
To see the uses of fenugreek leaves read here
NITU DIDI TIP: this is a versatile dish and can be made as a starter, or a main dish if you add a little water to make a sauce.