Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | 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 lb. chicken breasts, skinned, boned, and cut into 1-in pieces (or *lamb)
- 2 cups zucchini, cut into 1-in long strips
- 1 cup red bell pepper, cut into 1-in long strips
- 1 cup onions, sliced
- 1 cup chicken broth
- 1 cup yogurt
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 1 teaspoon fenugreek
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 2 tablespoons clarified butter
- Salt to taste
- 1 tablespoon mustard oil
- 2 tablespoons cilantro, finely chopped
Directions
Salt and pepper chicken pieces. In a non-stick pan heat one
tablespoon of mustard oil, brown chicken till ¾ way cooked,
and set aside. Drain the oil, and heat clarified butter, splitter
fenugreek till dark. Add onions and sautee till light brown. Add
turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min
in low heat. Add zucchini and red bell pepper to the onion mixture.
Stir-fry till wilting occurs. Transfer browned chicken, mix well
for 2 min. Add yogurt and chicken broth to the chicken mixture.
Increase the heat to high and thicken the sauce, about 10 min.
Garnish with chopped cilantro.
Category:Nepali Recipes
Category:Nepali Snacks