Egg Chicken Tikka Tadka
When proteins are love and you are focussed on having something tasty. 5 whole eggs + 200g chicken breast + 75g mix lentils = Egg Chicken Tadka. All cooked using 20g of desi ghee. I didn't take tomatoes and onions macro into consideration. Recipe: This has 4 phases of cooking - preparing the base of the curry, boiling the lentils, making the chicken tikka, making the scrambled eggs. 1. Chop a small onion and tomato, some green chillies, coriander leaves and keep aside. Saute the onions in 5g of desi ghee. Once they are slightly golden brown, add 2tbsp of ginger garlic paste and keep frying. Add some turmeric powder, black pepper powder, garam masala, red chilli powder, salt, chopped tomatoes, half of the chopped green chillies, some water and cover it. Leave it for 10-15mins until the veggies are cooked properly. 2. In a pressure cooker boil the soaked mix lentils. 3. Take thee chicken breast marinate with some curd, ginger garlic paste, black pepper powder, garam masala, red chilli powder, turmeric powder and keep aside for 10mins. Add 5g of desi ghee and saute the chicken and cover it to get cooked. It takes 10-15 mins fort he chicken to get cooked. Once done shred them into small chunks and keep aside. 4. Beat 5 eggs and make scrambled eggs out of them and keep aside. 5. Once the curry base is ready add the boiled lentils and cook for 15mins. Add the scrambled eggs & shredded chicken into the same as well and cover it. Let it cook for 10-15 mins. Garnish with chopped green chillies & coriander leaves. Add some desi ghee and 1/2tbsp cinnamon powder for an amazing aroma.( Optional) This obviously cannot be completed in a go. Keep in your refrigerator and have it throughout the day. If your diet allows carbs, combine it with rotis for a heavenly experience.