A PERFECT SUNDAY LUNCH
This is what I call a perfect sunday lunch. I truly love the way this lunch menu saves my time on a sunday and spend more time with my family. I marinate the chicken on saturday evening and leave it overnight. Sunday morning I prepare the naan dough and leave it to raise. In the meanwhile I keep everything ready for the salad. When it is lunch time I grill the chicken and at the same time prepare the naan and the salad within 30 minutes.
My favourite lunch menu |
This menu is for the family of four. You can add or reduce the portions according to your needs.
Ingredients:
For the chicken tikka:
Chicken cut up pieces- 4
Greek yogurt/ thick curd- 1/2 cup
Garam masala powder- 1 tbspn
Chilly powder- 1 tspn
Turmeric powder- 1 tspn
Cumin seed powder/ jeera powder- 1 tspn( I like the flavour)
Ginger-garlic paste- 1tbspn.
Salt to taste
Method:
1. Mix all the ingredients with the chicken and let it marinate overnight in the fridge. If you have really thought of doing this on the sunday morning then 1 and a half hours of marinating will do. Overnight marinating really makes the chicken juicy and yummy.
2. Preheat the oven for 10 minutes at 190 degree celsius.
3. Arrange the chicken in a greased baking tray and bake for 25 to 30 minutes until done.
Marinated chicken piece |
Arranging the chicken pieces in the baking tray |
Chicken tikka ready! |
For the Naan: (Eggless and dry )
(Makes 10- 12 naans)
All purpose home baking flour- 4 cups
Dry yeast- 2 tspn
Sugar- 1 tspn
Cumin seeds/ jeera- 2 tspn
Salt to taste
Method:
1. Add the yeast to a bowl with little warm water with 1 tspn of sugar and mix well .
2. Keep it aside for 10 minutes for the yeast to raise.
3. Mix the flour, salt and cumin seeds in a bowl and add the yeast mix to the flour.
3. Mix the flour, salt and cumin seeds in a bowl and add the yeast mix to the flour.
4. With extra little water knead and prepare the dough.
5. Allow the dough to raise for 1 hour and 30 minutes.
5. Allow the dough to raise for 1 hour and 30 minutes.
6. Prepare uniform sized balls and roll it to 1 cm thickness.
7. Heat the frying pan and place the rolled naans.
8. Cook until done.
For the salad:
Coarsely chopped lettuce leaves- 3 cups
Greek yogurt/ curd- 1/2 cup
Tomato- 2 (finely chopped)
Onion- 1 finely chopped
Salt to taste
Remove the moisture from the lettuce by placing in a muslin cloth. Add the tomato, onion, yogurt and salt and mix uniformly only when about to serve.
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