Chicken Burger

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Snack

The weight watchers can enjoy these burgers without any guilt for they are quite healthy

To make a healthy chicken burger take chicken mince in a bowl, add oats, cauliflower, cabbage, carrot, parsley, coriander powder, red chilli powder, salt, pepper powder, ginger-garlic paste, mixed herbs and egg and mix well.
Divide the mixture into 4 equal portions and shape them into patties.
Heat a non-stick grill pan. Halve all the buns horizontally and place all the halves on the pan and grill till lightly browned. Transfer them onto the worktop.
Brush a little oil on all the patties and place them in the grill pan and grill them, turning sides, till they are fully cooked and grill marks appear on both sides.
Take hung yogurt, tomato ketchup and mustard sauce in a bowl and mix well.
Apply some of this mixture on the base halves of all the buns. Place a tomato slice, a patti and a few lettuce leaves on each of them. Cover with the upper halves and secure with a toothpick.
Serve immediately.

Aloo Parantha

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Aloo paranthas made healthier are just as tasty as the traditional ones

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Snack

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.