Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
6
Low
Nutrition per serving
Calories326.8 kcal (16%)
Total Fat18.4 g (26%)
Carbs19.8 g (8%)
Sugars6.2 g (7%)
Protein23.5 g (47%)
Sodium1241.5 mg (62%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Marination
1 kilogramschicken
medium pieces
2 tspsalt
1 Tbspginger garlic paste
1juice of lemon
1 tspturmeric powder
1 ½ tspred chili powder
For the Masala Paste
5dry kashmiri chilies
4byadagi red dry chilly
2 tspfennel seeds
1 tspcumin seeds
2 ½ Tbspcoriander seeds
1 ½ tspblack pepper
2cardamom
6cloves
2 inchstick cinnamon
4star anise
use about petals
3onion
medium, roughly chopped
4tomatoes
medium, roughly chopped
1green chili
2 Tbsptamarind
soak in 1/4 cup warm water
coriander
chopped, as required
Instructions
Step 1
Apply salt, lemon juice and ginger garlic paste to the chicken pieces (ingredients under 'For the Marination'). Keep aside for at least 15 minutes.
Step 2
Add rest of the ingredients (ingredients under 'For the Marination') , keep aside for at least another 15-20 minutes.
Step 3
Dry roast only the spices (ingredients under 'For the Masala Paste') on low flame till you get nice aroma from them. Keep aside to cool.
Step 4
In a vessel, add the oil and fry the onions till soft.
Step 5
Add tomatoes and green chili, cook till soft. Allow this onion - tomato mixture to cool.
Step 6
Grind the dry roasted spices along with the onion tomato and make a fine masala paste.
Step 7
In a vessel, add about 2 tbsp oil, fry the chicken for about 5 minutes. Add the masala paste. Add tamarind water.
Step 8
Cook till chicken is done.
Step 9
Add the coriander.
Step 10
Serve hot with rice! Enjoy!!!
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