Banjare Murgh ka Salad

After realizing how much of a difference pictures make, I was compelled to take pictures of any other concoctions I devise to put up on my blog.

So today I really felt like eating some succulent chicken. I can’t cook non-veg at home. Landlady’s request and restrictions. However, I can call for it. So I did. Banjara chicken kabab. Of course that couldn’t have been an entire meal. So I made a delicious salad out of it. How much oil did I use. None. Except whatever was there in the Chicken Banjara Kabab. I am sure it was lower than or equal to a teaspoon coz I only used two tikkas for this one.

What you need:

  • 3 boiled eggs, sliced into strips, minus the yolk of course
  • Lettuce, 4-5 leaves, cut or torn into bite size strips
  • Tomato – 1 huge, sliced into strips
  • Mint and coriander chutney – mint, green chilli, coriander, garlic, salt, ground
  • Curd – 1 tablespoon
  • Chicken tikka kabab – tandoori type, not the fried kind (I called for Chicken Banjara, hence the name of the salad – 2 tikkas – shredded or cut into strips
  • Oregano
  • Pepper (preferably from a pepper mill and not a shaker)
  • Salt

What you need to do:

  1. Whip 1 big spoon of chutney and curd together. Add as much chutney as you would like. Feel free to throw in some red chilli powder.
  2. Mix the lettuce, egg, tomato, chicken, oregano, salt, and pepper.
  3. Add the chutney curd mixture.
  4. Voila

Preparation time: 13 mins, if you don’t make the kababs of course

Serves: 1

Serve with toasted multi-grain or whole wheat bread. You can even make a sandwich out of this mixture.

How much I likes: *****

Ideal for dinner coz of low carb value.

Check it out:

Banjare Murgh ka Salad

Banjare Murgh ka Salad

As some people would say, I yennjaayed like yennything.

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