Gluten Free | Low GI | Low Carb | Grain Free
Serves 2
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Mushroom | 200g, sliced | <10 | Negligible |
| Chicken/ Paneer | 2 in number, whole legs or 200g | 0 | Nil |
| Fresh Ginger Garlic Paste | 2 Tsp. | <20 | Very Low |
| Kashmiri Chilli Powder | 2 Tsp. | <20 | Very Low |
| Greek Yoghurt or Hung Curds (full fat) | 4 Tbsp. | 0 | Nil |
| Turmeric Powder | 1 Tsp. | <10 | Negligible |
| Corriander Cumin powder (Dhania Jeera powder) | 1 Tsp. | <10 | Negligible |
| Butter | 2 Tbsp. | 0 | Nil |
| Olive Oil / Coconut Oil | 2 Tsp. | 0 | Nil |
| Lime | Juice of 1 lime | <10 | Negligible |
| Salt (Pink and Regular) | 1:1 ratio as per taste | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Marinate the chicken in the marinate mix of yoghurt, ginger
garlic paste, Kashmiri chili powder, turmeric and coriander
cumin powder for a few hours or atleast 20 min. - Heat a pan, add olive oil followed by the chicken legs and top
it with sliced mushrooms, sprinkle salt and lime juice over
the mushrooms. - Cook the chicken until tender, juices run clear and
mushrooms cooked. - Place cold butter over the chicken and cook covered till it
turns golden but moist. - Turn the chicken over; cook uncovered for 2 more minutes.
- Plate the chicken, sauté the mushrooms in the pan collecting
all the leftover chicken juices and top it on the chicken. - Serve hot with a lime wedge.
Tip:- Accompanying it with a gluten free and naturally sweetened sauce of your choice can greatly enhance its tasteMarinate the chicken overnight for a succulent, tender and moist chicken.
Be the first to post a comment.