Murgh Kurkuri (fat free)

Ingredients

• Chicken breasts, boneless 4 ( ½ kg )
• Garlic paste 2 tsp
• Sirka (Vinegar) 2 tbsp
• Salt 2 tsp or to taste
• Kali mirch (powdered black pepper ) ¼ tsp
• Hara Dhania (Coriander leaves), chopped ¼ cup
• Hari  Mirch (Green chillies), chopped fine 2 tsp or to taste
• Channas Roasted, coarsely pounded ½ cup
• Oil 1 tsp (5 g)
• Nimbu (sour lime), to squeeze over the chicken and lemon twists to garnish

Preparation

• Cut chicken pieces into half and prick with a fork.

• Marinate in garlic paste, sirka, salt and kali mirch, and keep thus for 2-3 hours.

• Mix together the channas, hara dhania and hari mirch.

• Coat chicken pieces with the channa mixture.

• Brush a non-stick pan, with oil. Heat the pan over high heat and place chicken pieces in the pan. Turn and lower the heat till chicken is cooked through (15-20 minutes). Brown on both sides, and serve hot with the nimbu squeezed over the chicken, garnished with lemon twists.