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Metabolic Cooking - Fat Loss Cookbook

Metabolic Cooking - Fat Loss Cookbook
Metabolic Cooking - Fat Loss Cookbook
Friday, 17 May 2013

Cooking Recipe :

Ingredients

Shahi Roast Chicken
  • Whole chicken  1
  • Carrot  1
  • Capsicum  1
  • Chicken cubes  2
  • Onion  4
  • Potatoes  ½ kg
  • Garlic cloves  10 – 12
  • Thyme  1 tsp
  • Salt  to taste
  • Chili powder  1 tbsp
  • Oil  4 tbsp
  • Yellow color  a pinch
  • Black pepper powder  ½ tsp
  • Almond ground  25 gm
  • Pistachio ground  25 gm
  • Lemon juice  3 tbsp
  • Tamarind pulp  ¼ cup
  • Aluminum foil  as required

Method

  1. Heat 4 tbsp oil in a pan, add 2 chicken stock cubes, 1 tsp thyme, salt to taste, 1 tbsp chili powder, 1 tsp yellow color, ½ tsp black pepper, 3 tbsp lemon juice and ¼ cup tamarind pulp.
  2. Mix well. Marinate whole chicken with the paste.
  3. Finely chop 1 carrot, 1 capsicum, 4 onion, ½ kg potatoes, and 10 – 12 cloves of garlic.
  4. Stuff whole chicken with the chopped vegetables.
  5. Sprinkle top with 25 gm chopped almond and 25 gm chopped pistachios.
  6. Wrap with a piece of aluminum foil. Bake in a preheated oven on 200 degrees for 25 – 30 minutes.
  7. Now remove from oven, cut into 4 pieces and serve with boiled rice.

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