Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 3 tbsp yellow lentil
· 3 tbsp red gram lentil
· 3 tbsp green lentil
· 3 tbsp black lentil
· 3 tbsp chickpeas lentil
· 2 tsp salt
· ½ tsp turmeric
· 1 tsp sugar
· 2 tbsp ghee
· 1 tsp cumin seeds
· A pinch of asafoetida
· ½ tsp fenugreek seeds
· ½ tsp onion seeds
· ½ tsp fennel seeds
· 1 tsp ginger, finely chopped
· 1 tsp coriander powder
· ½ tsp chilli powder
· 1 tsp mango powder
· 1 tbsp coriander leaves, chopped
Cook the lentils with salt, turmeric and sugar till well blended into a thin pouring consistency. Heat oil; add the cumin seeds, asafoetida, fenugreek seeds, onion seeds and the fennel seeds. When the seeds splutter, add ginger and sauté to a light brown colour.
Add the coriander powder, chilli powder and the mango powder, followed by the cooked lentils, blending well. Bring to a boil and then simmer for about five to eight minutes. Serve hot, garnished with coriander leaves.
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