Chicken Breast
スパイスマリネでパサつきゼロ！高タンパクでヘルシーなインドのフィットネス肉
Description
Chicken part low in fat and high in protein. By undergoing Indian cuisine's unique 'yogurt marinating' process, the often-dry breast meat finishes surprisingly moist and soft.
Classification: For Health Conscious,Meat,High Protein,Diet
Shops selling Chicken Breast
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How to use
Ingredients
Instructions
- Cut chicken breast into large bite-sized pieces, marinate firmly overnight with yogurt, garlic-ginger, turmeric, salt, oil.
- Skewer on bamboo, bake quickly in oven/pan until charred on surface (Chicken Tikka).
- Don't simmer mushy; top on salad (Kachumber) or toss briefly into dry curries at the finishing stage to eat while retaining softness.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Soy meat (Soya Chunks) (as a low-fat protein source sub)
Pairing
Chicken Tikka, Healthy chicken salad, Dry curries
Trivia
[Trend] Traditional Indian cooking prefers bone-in meat, but the unprecedented 'fitness/muscle training boom' among modern Indian youths has sparked explosive popularity for high-protein, low-calorie 'Chicken Breast Tikka'.
Eating tips & etiquette
[Unique Eating] Dip breast Tikka—finished moist via yogurt and spice power—generously into fresh mint chutney, eating heaps with zero guilt!
Allergen
Chicken