Spinach & Chicken

You Need:

  • A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
  • Spinach, chopped up.
  • A teaspoon of either garlic or ginger+garlic paste.

Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.

Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.


Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.

Chicken, Aubergine with Crackling Basil


You need:

  • Salted Chicken Breast.
  • 1 large Aubergine.
  • 2 tablespoons of Rice flour
  • 1 tablespoon of Paprika.
  • Basil Leaves
  • Butter
  • Vegetable Oil.

The prep works starts before you freeze your chicken after getting it home. Rub some salt and a little turmeric(optional). When the chicken waits in the fridge, this will work its way into the flesh.

Thaw the chicken and wash off the salt. Pat it dry. Completely dry. There should be no moisture or wetness in it.

Combine rice flour and paprika. Rub this all over the chicken breast. It must be dry to the touch with no wet spots.

Heat a teaspoon or two of oil in a heavy pan. When its hot, lay down the chicken. Add butter on the sides. Let the butter melt and find its way around the chicken. Let it cook on medium heat till the color has changed in at least 75% of the chicken. Flip it over. After 3-4 mions, use a thermometer to check. If its 65C+ immediately remove and let the chicken rest.

Rub the rice+paprika on cut pieces of the aubergine.

In the left over butter in the pan, add a little more. Saute basil leaves in this. In about two three mins they would have made the butter very fragrant. Remove the leaves and keep them with the resting chicken breast. In this fragrant butter add the coated aubergine slices. Cook on low to medium heat flipping maybe once or twice. Till the aubergine has softened and cooked thru.

Enjoy a super star meal.


Chicken with Pumpkin Puree


This is a simple recipe but you can also do an extra step , which is totally worth it.

You need:

  • Half a chicken.
  • A small pumpkin
  • Dry oregano
  • Red chilli flakes
  • Olive oil

When you get the chicken home and after you clean it, rub salt all over it. If you plan to use the chicken right away let it stay for at least half an hour. Else you can also freeze it with the salt.

Before using the chicken wash away the excess salt. This will make it super juicy when cooked.

Rub pumpkin pieces with 3 teaspoons of oregano, 1 teaspoon of red chilly flakes with a tablespoon of olive oil. Wrap in foil.

Rub 3 teaspoons of red chilly flakes, 1 teaspoon of oregano with 2 tablespoons of olive oil on the chicken. Wrap in foil.

Bake in an oven keeping both the foil packets beside each other at 180 C.

Now you have a choice. Either bake for an hour and complete your dish or proceed to the make it more interesting.

For the more interesting dish, bake for only 40 mins.

Remove the skin from the pumpkin pieces. Blend in a mixie along with some milk to make a smooth paste.


Heat a thick pan and place the chicken breast side down. Pour the puree around the chicken. Lower the heat and cook covered for 30 mins Remove the chicken and let it rest. Meanwhile mix all the juices into the pumpkin puree. It will have picked up a brilliant color and more complex flavors.



Veggies in Chicken Sauce



A simple but filling lunch which is ready in a hurry.

Slice a chicken breast into 3 mm thick slices. Marinate it in a garlic+chilly paste with a little salt. Heat oil and once its hot spread out the chicken on it:

After 4-5 mins turn it around. The pinkness in the middle indicates its raw. Cook only till the color changes. Slices this thin cook really fast and the color change is an adequate indicator that its cooked. Meanwhile add a tablespoon of honey to a tablespoon of soy sauce and some sesame oil. Sprinkle some sesame seeds into this.


Drop the cooked chicken into this and mix it well. A uniform coating is important.


Into the same pan from which you removed the chicken add broccoli and capsicum. Cover and cook on low heat for 7-8 minutes. Then open and place the chicken on top of the vegetables. Pour the entire contents into the vegetables. Cook covered on low heat for about 10 mins. Open and increase the heat if you want to reduce the sauce.


But if you dip some bread into the sauce and take a bite…….you will go yyyuuuuummmmmmmmmmy and keep digging for more.

Steamed & then Grilled Chicken


The biggest challenge with cooking a whole chicken is keeping the breasts soft without leaving the legs raw.

A simple way to get around this is steaming. Now like most normal kitchens, I don’t have a large steamer. But I do have a pressure cooker.

So the first step is to prepare a solution with flavor and fragrance in it.


Take turmeric, cloves, cinnamon sticks, stock powders…. i.e. anything you find in your kitchen will do.

I did not add any salt and will recommend that you don’t add salt either. The finished chicken will be low on salt. But you can eat it with this soup or mustard sauce etc.

Keep any vessel that fits inside the cooker. See to it that the vessel also has the water inside it.

Place the chicken and then cook it on low flame with the lid closed and no weight on it for 45 mins.

Filter the left over sauce and store separately.


Get a grill pan to high heat. Grill the chicken for just 3-4 mins with some butter.

The chicken is already cooked we just want a crispy texture on its top.

Enjoy your super healthy steam cooked chicken.


Chicken Kebabs

I don’t like to marinate chicken. So this is a recipe that relies on cooking time for softness rather than enzyme action.

Simply rub a generous amount or turmeric, red chilly powder, coriander power with yogurt and ginger-garlic paste on pieces of boneless chicken breast.

10 mins later, skewer them with bamboo sticks.

Get the grill pan to a really high heat and place the skewers on it. Let them sizzle for a couple of minutes and then rotate. Keep rotating to get searing on all sides.

Now reduce the heat and cook it covered for some 8 mins.

Open, rotate and place small pieces of unsalted butter. Let it melt into the chicken pieces and use the fresh supply of moisture to clean the pan as well.

Enjoy juicy kebabs with mint chutney


Fava Beans with Chicken


Saim ki phali as they call in Hindi has many names in English. Some call it broad beans others call them snow/snap peas. I like the name Fava so I will stick with it.

Remove the edge by cutting the top and pulling the strings out. If left these can make the texture go horribly wrong.

I pulled the chicken breast out of my freezer and it was frozen stiff. Now a lot of people use the microwave to defrost, but I hate it. For one I use the microwave to reheat cooked food. I am very paranoid about putting in raw chicken inside and heating it up. Also something as delicate as a chicken breast will dry out and taste like cardboard if it overcooks.

So cutting them into small pieces and holding them in a colander under running water does the trick.

Heated ghee and a little oil. When it was hot enough added minced garlic and black peppercorns. I used a lot of pepper because I like it. You can adjust accordingly.

Add the fava beans and cook till they are tender. Move them to a side in the pan and add the chicken now. Since its cut its very easy to follow the color changes as it cooks. Season the beans with salt and the chicken with pepper.

Once the chicken has cooked, mix them together.

This way you don’t get overcooked chicken and raw beans.

Mix them really well and serve hot.

With about 18gms of carbs in 100 gms of fava beans adjust accordingly for Keto.