Proso Millet and Chicken


You Need:

  • One cup millet cooked in 2 ¬†cups of water. You can use either Proso or Little Millet.
  • One chicken breast cut into small pieces.
  • Lots of coriander
  • Turmeric : 1 teaspoon
  • Mustard Oil :¬†2 Tablespoons
  • Apple Cider Vinegar : 2 Tablespoons
  • Garlic Paste : 1 Teaspoon
  • Olives for Garnish
  • Salt

Do NOT start cooking the chicken until the millet has been cooked and kept ready.

Marinate the chicken pieces with all the ingredients except the millet and olives for about 30 mins.


Heat a thick bottomed dish which has a heavy lid. Once the dish is hot, spread out the chicken without stacking pieces on top of each other.

Cover and cook on high heat for no more than 4 mins.

Open and add the cooked millet. Cover and cook for no more than 8 minutes.

Open and check. The chicken will be nice and tender and the millet will have absorbed all the flavors. If you started cooking the chicken before the millet is ready you will end up overcooking the lean chicken breasts and end up with hard pieces of rubber.

Enjoy a super yummy lunch.

Bonus point. Millet are a rich source Niacin, which is awesome for great skin. They are also gluten free.




Pepper Drumsticks


Super simple as always.

As much pepper and garlic paste as you like. With some salt to kick the flavors out. Rubbed with oil to make them slippery.

Placed on a hot girdle pan


Let them sizzle for some time and then turn them once the lines appear.


When you want to check if the chicken is cooked, simply slice thru one of the legs and verify. If its not pink, you are done. But since these are drumsticks, you can cook then a little longer without fear of turning them into overcooked rubber.


Enjoy these beautiful drums of heaven.

Parsley Chicken

You need:

  • Chicken Legs: Sprinkle salt and vinegar on them. Freeze for as long as you want. Thaw just before you need them.
  • 2 Green Chilies.
  • Garlic, as much as you want.
  • A bunch of Parsley.
  • 50 gms of butter.

Preheat oven to 220 Celsius. In a baking dish place a slice of butter. Keep it in the hot oven for a couple of minutes. Once it melts swirl it around so it covers the entire base.

Spread out the parsley, garlic and green chilies. Keep chicken on top of it and bake for 15 mins. Remove and mix every thing. Place a foil sheet on top of the dish and bake for about 40 mins. Check if chicken is cooked. There will be some liquid collected in the pan. So increase the oven temperature to 250 C and using only the heat from top, broil it to reduce it.

Serve hot. Enjoy.

Roasted Chicken



Only three ingredients in this super juicy, super healthy and absolutely yummy roasted chicken.

Take a full bird with skin. Clean and pat it dry. Rub a lot of salt on it. You can use as much as three or four tablespoons without worrying about it. Squeeze in the juice of two lemons. Massage it into every nook and cranny of the bird.

Refrigerate it for at least a day.

Remove the chicken at least an hour prior to actually cooking it. It must be at room temperature. Using a kitchen napkin pat it dry and remove excess salt.

One hour inside an oven set to 180 degrees Celsius.

A thermometer reading of about 165 F is recommended. Do not go beyond that. Very very important that you don’t cross that temperature.

Also check the juices that drip from the chicken. They must be clear.

Let the chicken rest for about fifteen minutes. Carve it using kitchen shears.

Heat a girdle pan. Once it’s very hot, place the pieces skin side down for a quick sear.

The breast pieces are juicy. The legs absolutely divine.

Cabbage, Lemon Chicken


A super simple one pot meal with high protein and low carbs.

Squeeze the juice of a lemon on chicken pieces. Liberally apply pepper powder and some salt. If you have time let it marinate for some time. But its optional.

Heat oil and carefully place the chicken pieces in it. Cook covered for about 5 mins on the high heat. Open and carefully push the chicken to one side. Place chopped up cabbage beside the chicken. Cover and cook on low heat for about 15 mins. This is enough time for everything to get cooked.

Open and reduce the sauce by cooking it at high heat.

If you liked this dish, check out a similar recipe here.

A Simple Pad Thai


Heat coconut oil and saute in it a teaspoon of turmeric and a tablespoon of red chilly powder. Add in a lot of whole garlic cloves. Place chicken pieces and cook covered on high heat for 5 mins. Turn the chicken pieces and cook covered on low heat for 10 mins.

Add a whole eggs and stir it fast. The egg must crumble into tiny pieces.

Add chopped carrots and broccoli and cook covered for approximately 10 mins.

Season with salt and add 2 tablespoons of ground up roasted peanuts. Mix well.

Add rice noodles after following the steps given in the box they came in to soften them up. If you don’t have rice noodles, you can add anything else as well. Egg noodles, left over rice or even cooked pasta.

Mix well and squeeze in the juice of a lemon. Cook covered for about 10 mins so they all come together.

For more authentic taste you may want to add a little fish sauce.


Baked: Garlic Breaded Chicken


Chicken legs coated in beaten eggs with lots of chopped garlic. Literally massage this into the legs.

Roll the legs across seasoned breadcrumbs. I used just pepper and salt but you can add any dry herbs you like.

Grill on a rack at 200 Celsius for 40 mins in all. At half way point you MUST turn them over The legs hide inside them a vein and as it cooks a bloody clot will form and following the path set by gravity become a smudge on the bottom part. Turning the chicken around will make it disappear and also cook the chicken in an even manner.

Do not that you also fry the chicken in oil. Do not make slits if you plan to do so. The fried chicken will taste superior to the baked one. But the baked version will trump it in terms of calories.