Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- 2 Tbsp cumin seeds
- 2 Tbsp coriander seeds
- 2 Tbsp paprika
- 1 tsp chilli powder
- red food coloring
- juice of lime
- 10 oz thick yoghurt
- salt to taste
- 1.5 lb chicken, diced
- 5 cloves garlic, chopped
- 1 large onion, chopped
- 1/2 cup water
- oil for cooking
Directions
Grind the spices and mix with marinade ingredients.
Immerse chicken in marinade and leave in the fridge for 24 hours.
Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins. Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with any remaining marinade and water.
Simmer until chicken is cooked and sauce is nice and thick.
Instead of cooking the chiken in the fry pan as in Step 3.
This dish can also be done in a different fashion. The chicken can be grilled in a grill to get for 5 minutes and to finish the chicken off grill it on high to get the burnt marks.
This dish is best served with Naan, Roti or Rice.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Non-Vegetarian