Nutrition balance score
Good
Glycemic Index
29
Low
Nutrition per serving
Calories2004.2 kcal (100%)
Total Fat164.8 g (235%)
Carbs68.5 g (26%)
Sugars24.9 g (28%)
Protein74.9 g (150%)
Sodium3263.2 mg (163%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
500 gmsChicken
curry cut with bones
2.5Onion
medium, sliced
1 TbspGinger Garlic paste
7Garlic cloves
3Tomato
sliced, medium
4Green chillies
cut
15Curry leaves
2 sprigsMint leaves
Spices
½ tspTurmeric Powder
2 tspRed chilli powder
½ tspKashmiri Chilli Powder
2 tspCoriander powder
½ tspGaram Masala powder
½ tspPepper powder
½ tspcumin powder
2 tspKasuri Methi
Pantry
Instructions
Step 1
Slice the onions & tomatoes and peel the garlic cloves.
Step 2
Also, cut the green chillies into 1-inch pieces and chop the coriander leaves.
Step 3
Take out the curry leaves and the mint leaves.
Step 4
Take a pressure cooker and heat oil.
Step 5
Now add the chicken pieces with bones and fry 1-2 mins on high heat till the chicken turns white.
Step 6
Now add the sliced onions, garlic cloves, ginger garlic paste and green chillies & give a stir on high heat for 1-2 mins.
Step 7
Add the sliced tomatoes, all the spice powders, curry leaves and mint leaves.
Step 8
Cook on high heat for 3 mins till little fried and oil separates.
Step 9
Add the salt and cook on medium heat for another 5 mins.
Step 10
Add the water and mix well.
Step 11
Pressure cook on high heat till 1st whistle and on medium heat for 2 more whistles. (Should take around 12 mins)
Step 12
Once pressure is released, garnish with chopped coriander and serve
Notes
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