CHICKEN KAFTA RECIPE

Ingredients
1kg chicken breast mince
1 red onion finely diced
4 cloves garlic minced
1/2 bunch Italian parsley finely chopped
1/2 cup breadcrumbs or 1 egg (binding agent)
1 tsp coriander powder
1 tsp salt
1/2 tsp ground pepper
2 tsp curry powder (optional)
Method
1. Finely chop the onion, parsley and garlic, then put them in a bowl. Add the ground meat, bread crumbs
or egg, and ground coriander.
2. Add salt and pepper and remaining spices. Mix well until the mixture is well combined and smooth.
3. Chill for about 10 minutes to firm up the meat mixture.
4. The traditional kaftas are sausage-shaped : little balls are made first, then threaded onto skewers, and
molded into a log shape about 10 cm long and 3cm thick. However, I find it easier to shape the kaftas into
round ball-shaped patties.
5. Cook the kaftas on a lightly oiled non-stick heavy bottom pan for about 10 min, until the outside is
golden brown and the inside loses its pink colour.
6. Serve with traditional middle eastern dips i.e. hummos, baba ganoush or Toum

Palak Chicken fry

Chicken mince 200gms,
Spinach copped 100gms,
2tsp peanut powder,1tsp husk,
Ginger garlic paste,
Coriander powder,
Chilly powder and chicken masala(Serve with ur favourite sauce)

Chicken dumplings made in cabbage wraps

#lcd #keto
>>>Put cabbage leaves in steaming water and cook in simmer until they turn translucent. Remember to cut
off thick part of the leaves so that they are easy to wrap
>>>Mince boneless chicken in a blender. Add a little olive oil, soy sauce, chopped garlic, chopped ginger
and chilli flakes.
>>>Put minced chicken into translucent cabbage leaves and steam for 7-8 mins.Cut through to check if
chicken is cooked.
Serve hot with sriracha.
>>>I also made a fried version of it. Simply spray olive oil on the dumplings and air fry each side for 6
minutes.
Tadaaa... Enjoy 🤗 🤗
#Oil_butter free cooking
Ingredients :
300g Chicken
50g boiled and blended cauliflower
2 tbsp of tomato puree
2 tbsp cream
3-4 cloves garlic
½tsp jeera
1 tsp coriander powder
1 tsp red chilli powder
½ tsp tumeric
1 cardamom
1 tbsp chicken masala
1 green chilli
½tsp stevia
Coriander
Method :
Boil and blend the cauliflower with a green chilli and garlic.
In a non stick pan add jeera and let it titter. Add the blended cauliflower and stevia to get it a bit
Caramelized as we are not using onions. Saute for 5-7 mins on high flame, keep adding water to the paste
until it changes its colour to a bit darker shade. Add all the spices add a little more water to avoid burning
of Masala and saute for one more minute. Add tomato puree and chicken pieces add some water, cover it
and cook for 5-7 mins on slow flame or till chicken is soft. Once cooked well dry out any excess water in
the gravy. Add cream and mix well.
Garnish with some more cream and coriander and serve hot.
I can eat this all day every day 😍

The best chicken preparation I've made so far. You'll forget the actual butter chicken.
Macros :
C:3
P : 32
F : 20
Macros :
Fats : 50
Carbs : 120
Protein : 143
The above macros are including eggs.
I prepared for the whole day at once.
#HostelDiet #Biryani #carbs
Recipe update :
1)Take a cooker and keep 15 grams of ghee in it. Let it get heat.
2) Add onions and fry them. Add ginger garlic paste and tumeric powder to it.
3) Add Chicken in that and fry it for sometime.
4) Add salt,Chilly powder, Garam Masala,Biryani Masala and corriender powder and mix it well.
5) Add rice and sufficient water.
6) Add some correider leaves to it and leave for 3 whistles.
 38 Comments

Karivepaku Chicken 😍 😍 😍

This is by far the most delicious chicken dish in this phase 😋 Karivepaku translates to curry leaf in
😋 😋

english. The powder made up of fresh curry leaves and other ingredients cooked along with the chicken
marinated overnight, oh god!! I need to go find some good words to describe the taste 🤗

Recipe Update:
The magic 3Ms 😍 😍 😍

Marinade:
Add salt,turmeric,garam masala,coriander powder,pepper powder,red chilli powder,ginger garlic paste and
a splash of oil to chicken cubes and let it marinate overnight in the fridge.
Masala:
Sauté a bunch of fresh curry leaves in a dollop of ghee until crisp and add 1/2 tsp each of coriander
seeds,jeera,pepper corns,red chillies at the end and make a coarse powder once cooled down.
Making:
• Heat butter in a pan and add finely diced onions and sauté them till transparent.
• Add poppy seeds, green chillies and ginger garlic paste to the onions and cook for a couple of minutes till
the raw smell is gone.
• Add desiccated coconut just before adding marinated chicken to the pan and mix it well. Cook with lid on
for 7-10 minutes until chicken oozes out moisture.
• Add the Karivepaku masala to chicken and cook until it’s done. Squeeze a lime at the end and give it all a
good mix.
• Garnish it with green chillies, sprig of curry leaves and cashews(optional) sautéed in ghee and serve hot.
Goes well with hot rice or on it’s own as well 😋 😋 😋

PS: Please don’t think much about cashews n keto I sacrificed my 20g almonds for the 5-7g of cashews
😜

to get the restaurant look n feel & taste 😋 😋 So, they can be ignored and are optional!!
#day57
#ketolunches
#karivepakuchicken
#13weeksofquantifiednutrition
Chicken salami with mini fried cheese pizza, home made green chilli achaar and fresh cream!
#KetoDay9
Here goes the recipe:
Chicken boneless: 300grams
Garlic pods
Red chilli flakes
Salt
Peppegreen chilli
Fresh corriander
Mince everything together until it forms a paste.
Take two pieces of aluminium foil, put the minced chicken in between, and roll.. tuck from sides like a
candy. Boil water. Put the chicken candy 😂in boiling water and let boil for 20 mins. Make sure you've
wrapped it tightly so that the inside remains moisture free.
Remove, open, slice, eat and enjoy.
And oh yeah, I also smoked the chicken.
For the achaar...
I'll ask my grandmom and update. She made it for me. 😍

Chicken Tandoori
I have marinated chicken day before.
First make the gashes to the chicken now apply kashmiri red masala lime juice salt n regular red masala to
the chicken. Rub it nicely.
Now again for the same chicken add yogurt all the spices kasuri methi black peper salt lime juice coriander
ginger garlic paste cinnamon powder oil n mix everything.
Keep this marinated chicken in the fridge with lid
Next day preheat the oven for 210C n bake the chicken for 30 minutes then turn the other side n bake it for
more 10-15 mts.
Done dona done ☺️

Chicken Maharaja 😋 😋

Recipe Update:
Marinade:
• Cut chicken(500g)into small cubes and marinate them with half a tsp each of garam masala, coriander
powder, pepper powder, 1 tsp each of ginger garlic paste, kashmiri chilli paste, a pinch of turmeric &
cardamom powder, a tsp of olive oil and yogurt. Refrigerate the mixture for at least 4-6 hours before
cooking. The more, the better!!
Chicken Pakoda:
• Preheat the airfryer to 180C for 3 minutes and arrange the chicken in the basket, spray some olive oil and
cook them for 15 minutes at 180C by flipping them halfway.
• Alternatively, baking or shallow frying can also be done instead of airfrying. However, out of the
available options, airfry worked best for me with that crispy effect as with deep fry.
The Sauce:
• Heat a tbsp of ghee in a wide pan, add mustard seeds, jeera & curry leaf. Once they splutter, add finely
chopped onions and fry them till they almost become transparent.
• Add handful of chopped mint & coriander leaves and continue frying.
• Add some broken cashews & almonds just before adding the ginger garlic paste and fry for a couple of
minutes.
• Add a tsp of ginger garlic paste and cook till the rawness is gone.
• Add a pinch of cardamom powder & turmeric and fry for 30 seconds. Add 3-4 slit green chillies and fry
for another minute.
• Add 1/2 a tsp of garam masala, coriander and jeera powder and continue frying for another minute.
• Add a tbsp of tomato sauce, red chilli paste, 1 tsp of soy sauce and continue cooking for another 2-3
minutes.
• Dilute the mixture with some water and cook till the onions completely disintegrate into a sauce
consistency. May be 3-4 minutes on medium heat.
Assembly:
• Add the airfried chicken to the pan, toss them in the sauce and cook for another 2-3 minutes on low heat
so that the sauce will be completely infused.
• Add a splash of vinegar juice before turning off the heat and mix everything well.
• Garnish with chopped coriander, squeeze in some fresh lime juice and serve hot with your choice of
rice/roti or relish the true taste on its own!!
Eight down, 5 more days to go 😊

#day86
#guiltfreeeating
#chickenmaharaja
#13weeksofquantifiednutrition
Chicken Dum biryani for lunch Today
Recipe -
1- Clean the chicken (200 gms ) and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric
powder, chicken masala, curd and keep aside for about 30 minutes atleast . I usually marinate my chicken
overnight .:)

2- Add ghee and fry finely chopped onions (1 medium size) till golden brown colour. Remove and keep
aside
3 - Now add the marinated chicken in ghee which you use for frying the onions and keep it aside.
4 - Take rice in another vessel (50 gms) , add whole garam masala, biryani leaves, salt and allow it to cook.
5 - When rice is half cooked, strain it.
6 - Cook the chicken and add pudina and coriander leaves.
7- Add half the boiled rice and fried onions.
8- Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go
out by applying dough DUM on vessle). Cook for 30 mins on slow flame.
9- Serve with raita.
Training Day #123
#365DaysTransformation
#LCD
#carbsarebae

====Tangdi Fry====
Chicken breast is hyped. Don't go for it if your diet allows you to have good amount of fats and you are
unnecessarily adding ghee/butter to increase your fat intake. Have any part of the chicken and consider
everything in your macros(though calculating the macros can be slightly tricky)
Breast can be preferred only if you want to cut down your total fat intake.
But this is damn tasty!
Ingredients:
5 chicken drumsticks.
Medium size Onion.
2 green chillies.
1/2 tbsp ginger garlic paste
Indian masala powders(Turmeric, red chilli, coriander).
Whole Cumin.
30gms Butter.
special garam Masala 🤗 😁
1/2 lemon
Whole garam masalas.
1tbsp apple cider vinegar
Little dried herbs like oregano, rosemary, thyme
Salt to taste
Fresh coriander leaves.
Method:
First marinate the drumsticks with apple cider vinegar, all the powdered masalas, ginger garlic paste, dried
herbs, salt.
Refrigerate it for 30mins atleast.
Take the butter and heat it in your cooking pan , put the whole garam masalas, green chilli, jeera,onion.
Let it fry till translucent.
Throw in the marinated chicken and cook it in high flame for 10mins with constant stirring. Don't stir
much.
Lower down the flame to minimum and let it slow cook it for 20mins in closed lid.
Open the lid and check using the fork if the chicken has cooked through.
Squeeze the lemon in and add the chopped coriander leaves , give it a nice mix and cook for 5mins in open
flame.
Done.
Enjoy.
Macros:
All are approximations
C - 10gms
P - 75gms
F - 60gms
Dinner
Rice 200g cooked
Chicken in Red chilly and garlic
Salad cucumber, bell pepper,green chilly, onion, tomato, lemon & salt...
Butter 5g
Recipe for chicken in red chilly and garlic
Chicken 200g
Butter 5g
Salt
Whole red chilly 6-7 (if you don’t like it spicy can use Kashmiri chilly)
Garlic clove 10
Soak chilly n garlic together in hot water and coarsely grind
In pan heat butter add the paste and sauté it for few mins.
Add chicken and salt.
Cover it and cook it in slow flame..
Chicken must look dry with all the spices coated over it.
Chicken Tandoori with mint chutney for dinner
Curd
Ginger/garlic paste
Red chilly powder
Salt
Coriander powder
Garam and Tandoori masala
Lemon juice
Coriander
Mix all the ingredients in a bowl except for the lemon juice.
Dip the chicken in the mixture
In a pan add all the chicken cover the pan and let the chicken get cooked
Once done spary lemon juice on the chicken garnish it and ready to eat
Chicken 555 😍 😍 😍

Don’t know if my recipe qualifies for that name, but it really is a 5 star dish I’ve ever made In the quest
🤗

of doing something different and an attempt to make the last few days more joyous is what led to this
mouth-wateringly delicious dish 😋 😋 With this, she’s on the verge of taking voluntary retirement from
😋

the kitchen after having the first bite It’s super juicy, cooked just right and just melted in mouth
😜

😍Another must try airfried delicacy!!

Marinade:
• Marinate chicken(300g)with 1/2 tsp each of garam masala, cardamom powder, pepper powder, coriander
powder, 1 tsp each of ginger garlic paste, kashmiri chilli paste, sour cream, chilli powder, almond flour and
an egg. Mix well and keep it in the fridge for at least 4-6 hours.
Airfrying:
• Pre heat the airfryer to 180C for 3 minutes.
• Arrange the chicken in the basket, spray some olive oil and airfry for 15 minutes at 180C by flipping
them halfway.
Making:
• Heat butter in a wide pan and fry finely chopped garlic for 2-3 minutes followed by finely chopped
ginger.
• Add cut spring onions, sprig of curry leaves, chopped mint leaves and slit green chillies one after the
other.
• Add 1/3tsp of ginger garlic paste and cook till the rawness is gone.
• Add a pinch of turmeric and other masalas and cook for a minute.
• Add a tsp of chilli paste and cook for a couple of minutes.
• Add a tbsp of sour cream, mix well and cook for another couple of minutes on medium heat.
• Add a tsp of tomato sauce, 1/2 tsp of soy sauce and a splash of vinegar, mix well and cook for a minute.
Dilute it with some water and cook on low flame for 3-4 minutes.
• Add the airfried chicken pieces to the pan, toss them in the sauce and cook without lid for about 3
minutes.
• Squeeze in some fresh lime juice, garnish with chopped coriander and serve hot with rice or on its own!!
Bliss will be an understatement 😍 😍 😍

Six down, 7 more days to go 😊

#day84