Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | 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
- 1 kg : Boneless Chicken
- 5 tbsp : Ginger paste
- 5 tbsp : Garlic paste
- 2 tsp : chilli powder
- 2 tbsp : Garam Masala
- 3/4 cup : thick Dahi(curd)
- 1/2 cup : thick cream
- 1 bunch : Coriander
- 1 bunch : mint leaves
- 10-12 : spinach leaves
- 3 tbsp : lemon juice
- salt to taste
- Oil for Basting
Directions
Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside.
Grind the Coriander, mint & Spinach leaves to a fine paste.
Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
Mix the paste with the Chicken & leave in the fridge overnight.
Remove from the fridge atleast one hour before cooking.
Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Non-Vegetarian