Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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 kilo chicken
- 1tsp ginger paste
- 1tsp garlic paste
- fresh dhuniya leaves (1 bunch) (Cilantro / Coriander leaves)
- 3-4 green chilies
- 1 medium onion
- 1 tsp garam masala
- 4-5 whole dried red chilies
- salt according to taste
- 6 tbs yogurt
- OR
- 3 tbs lemon juice
Directions
Mix all the spices together.
Put in a blender and make a paste.
Make 4-5 deep cuts on each side of the chicken pieces.
This will help it cook better on the inside as well as giving it a better flavor.
Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If you're going to bake it in the oven:
Bake it in a aluminum tray covered with foil for the first 20 minutes at 375 F. Then uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Now increase the temp to 450 F and uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and when it looks done - its done!
Category:Kenyan Recipes
Category:Kenyan Meat Dishes