Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Ghee | 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 Chicken deboned and cut into pieces
- 3 Onion (Pyaj) chopped
- 1 tsp Turmeric (Haldi)
- 1 tsp Coriander Seeds Powder (Dhania Powder)
- 1 tsp Red Chilly Powder (Lal Mirch)
- 1 " long piece Ginger (Adrak) chopped
- 8 Garlic (Lasun) minced
- 1 cup Curd (Dahi) fresh and thick
- 1/2 tsp Garam Masala
- 3 tblsp Clarified Butter (Ghee)
- 5 Almonds (Badam) chopped
- 10 Cashewnut (Kaju) chopped
- Lemon juice to taste
- Coriander Leaves (Dhania Patta)
Directions
Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry.
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.
Category:Indian Recipes
Category:Mughlai
Category:Mughlai Non-Vegetarian