Indian Spiced Burnt Butter Tex-Mex Salad

Step 1

Prep for chicken: Marinate gms chicken as a whole with cumin, coriander, red chilli, salt & garam masala powder. Make slits on the face of the chicken and make sure you get the marinade into it. Marinate for atleast hr. Heat a pan on medium flame and add gms butter. Allow the butter to melt and reduce to a brownish colour. Place the chicken onto the butter & keep basting the burnt butter from the pan onto the top of the chicken & into the slits. Continue yo cook on slow to medium flame. Cook the chicken through and flip over to get a nice char on both sides. Once cooked, take off the flame and dress the chicken with the remaining butter on the pan and let it rest for mins.. Prep for salad: Shred the lettuce, dice the cucumber, jullien the onions & capsicum into a bowl. Add pressure cooked rajma. Slice the chicken into thin slices and add to the bowl. Top it off with some spicy Tobasco sauce or any other Hot Sauce you can find. Note: You are more than welcome to add Jalapenos & olives if you can fit into your macros. PS: Eat while the chicken is still hot tender & juicy. Cheers!!!