Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
3
Low
Nutrition per serving
Calories272.7 kcal (14%)
Total Fat14.2 g (20%)
Carbs8 g (3%)
Sugars3.8 g (4%)
Protein28.2 g (56%)
Sodium813.9 mg (41%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Chicken:
400gboneless chicken
cubed
2 tspginger-garlic paste
1 tspkashmiri red chili powder
½ tspturmeric powder
½ tspsalt
½ tspblack pepper
1 Tbspoil
1 tsplemon juice
For the Yogurt Mixture & Mix-ins:
1 cupgreek yogurt
1 tspgarlic paste
½ tspsugar
½ tspsalt
1onion
small, chopped or sliced
1green chilies
chopped
3 Tbspfresh coriander leaves
chopped
For the Tadka (Tempering):
Instructions
Step 1
Marinate Chicken: Combine chicken with ginger-garlic paste, red chili powder, turmeric, salt, pepper, and lemon juice. Marinate for 15-30 minutes.
Step 2
Pan-Fry Chicken: Cook chicken in oil over medium-high heat until golden brown and cooked, about 8-10 minutes. Set aside.
Step 3
Mix Chicken: Add onion, green chilies, and half of the coriander to the cooked chicken and mix.
Step 4
Prepare Yogurt Base: Whisk yogurt with garlic paste, salt, and sugar until smooth.
Step 5
Make Tadka: Heat mustard oil until smoking. Remove from heat and add turmeric, chili powder, and kasuri methi.
Step 6
Combine: Pour the hot tadka over the yogurt mixture, stir, then pour over the chicken and mix gently.
Step 7
Serve: Garnish with remaining coriander. Serve with roti or rice
Notes
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