Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Chicken Stock - 2 cups
- Chopped Chicken Pieces - 3-4 tbsps.
- Cumin Seeds - 1 tsp.
- Pepper to taste
- Aniseeds - ¾ tsp.
- Butter - ½ tsp.
- Salt to taste
- =
Directions
Cook the chopped chicken pieces till they become soft. Set the cooked chicken pieces aside. Heat a kadai, add the cumin seeds, aniseeds and pepper and roast them dry till a good aroma arises. After cooling, grind the roasted spices to a fine powder. Add this powder and salt to the chicken stock and mix them thoroughly. Heat a kadai and just melt the butter. Add the chicken pieces to the melted butter and fry them for a few minutes. In the meanwhile, boil the chicken stock well; add the chicken pieces and serve hot.