Boneless Chicken and ITALIAN ROASTED GARLIC & PARMESAN POTATOES

Spicy Boneless Chicken Breast

For Marination:

Boneless chicken brest - 2

Chilli Flakes - 1 tsp

Kashmiri Chilli Powder - 2 tsp

Salt to taste

Sugar - 1.5 tsp

Pepper Powder - 1/2 tsp

Cumin Powder -  1 tsp

Ginger Garlic Paste - 1 tblspn

Lemon Juice - 1.5 tblspn

Oil - 2 tblspn

Yogurt / Curd - 3 tblspn

Method :  

Mix all the ingredients given for marination together. Coat the chicken in this marination.  Heat a grill pan on medium high heat.

Now put the chicken in the hot pan, leave on one side for 5 mins, this helps the chicken to get the lines of the grill pan and get a char grill look. Flip the chicken and cook on the other side for additional 5 minutes.  Flip again cooking for a few more minutes till chicken is done.  Remove chicken from grill pan and let it rest.  Serve on a bed of lettuce.

ITALIAN ROASTED GARLIC & PARMESAN POTATOES

Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese.

They make a great side for meatloaf, chicken or any kind of roast.

Ingredients

Butter, for greasing the pan

4 medium size potatoes

¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided

1 teaspoon Italian seasoning, crushed between fingertips

4 minced cloves garlic

salt and pepper

¼ cup grated Parmesan cheese, divided

red pepper flakes, optional

fresh chopped coriander leaves for garnish

Instructions

Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.