INGREDIENTS
Ghee Tawa Chicken (2â3 serves)
- 500g chicken
- Salt (to taste)
- 2 tbsp Homegrown Organic A2 Cow Ghee
- 1 chopped tomato
- 1 tsp ginger garlic paste
- 1/2 tsp cumin
- 1/2 tsp chilli
- 1/4 tsp turmeric
- 1/2 tbsp coriander powder
- 100 ml water
- 1 onion (quartered, layers separated)
- 1 green chilli
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- Coriander (for garnish)
SautĂŠed Beans (2â3 serves)
- 1 tbsp Homegrown Organic A2 Cow Ghee
- 2 chopped garlic cloves
- 200g beans
- Salt (to taste)
- 2 tbsp water
- 1/4 tsp pepper
- 1 tbsp lemon juice
Jeera Rice (2â3 serves)
- 200g Homegrown Organic Basmati Rice
- 300 ml water
- 1 tsp jeera
- Salt (to taste)
FEATURED PRODUCTS
A complete, hearty, and flavorful dinner spread featuring spiced tawa chicken, crisp garlic beans, and fragrant jeera rice. Perfect for a comforting weeknight meal.
INSTRUCTIONS:
Ghee Tawa Chicken
Sear 500g chicken with salt in 2 tbsp ghee on high heat for 5 mins. Remove. In same pan sautĂŠ 1 chopped tomato 1 min, add 1 tsp ginger garlic paste, cook till mushy. Lower heat, add cumin 1/2 tsp, chilli 1/2 tsp, turmeric 1/4 tsp, coriander powder 1/2 tbsp, salt. Add 100 ml water, return chicken, cover and simmer 10â12 mins till cooked with little moisture (add water if needed). Add 1 onion (quartered, layers separated) and 1 green chilli. Switch off heat, add 1/2 tsp garam masala + 1 tbsp lemon juice. Garnish with coriander.
SautĂŠed Beans
Heat 1 tbsp ghee on medium. Add 2 chopped garlic cloves before pan gets hot, stir 10â15s till fragrant. Add 200g beans + salt. Add 2 tbsp water, cover and simmer 4â5 mins till tender-crisp. Finish with 1/4 tsp pepper + 1 tbsp lemon juice.
Jeera Rice
Soak 200g basmati rice 15 mins. Boil with 300 ml water, 1 tsp jeera and salt. When water hits rice level, cover and cook on low 10â12 mins. Rest.
