Kale Leaves, Chicken Breast, Zero Fat Yoghurt, Eggs, Olive Oil, Lime, Turmeric, Red Spices, Cinnamon Powder, Green Chilli, Spring Onion Stalks, asparagus stalks, Dry Red Chilli, Cumin, Ginger, Garlic
Bowl 1 – Big: Kale Leaves mixed with Zero Fat Yoghurt
Bowl 2 – Small: Turmeric, Red Spices, Cinnamon Powder, Asafoetida Powder
Bowl 3 – Small: Olive Oil
Bowl 4 – Medium: Chicken Breast Sliced like small sticks
Bowl 5- Small: Crushed Dry Red Chilli, Cumin, Small Circles of Ginger, Small Stick Slices of Garlic, Cinnamomum tamala
Bowl 6 – Medium: Chopped Green Chillis, Chopped Spring Onion Stalks, Broken peices of asparagus Stalks
Bowl 7 – Medium: Eggs with Shell
Bowl 8 – Big: Mix Bowl 1 & Bowl 2
On Gas in Warm Deep Frying Pan Pour Bowl 3
As Deep Frying Pan gets hot, empty Bowl 5 into it and Spread in Frying Pan
As Deep Frying Pan gets hotter, empty Bowl 6 into it and Spread in Frying Pan
Stir well
Next in Deep Frying Pan, empty Bowl 1
Stir well and add Bowl 4 into it
Strir well until it mixed well
Put lid on Deep Frying Pan
As the steam starts accumulating, Open lid & Keel Stirring until dry enough for your taste
Once happy with all Stirring and chicken started getting softer; Put Eggs with Shell from Bowl 7
Close the lid
- Shashank.