Nutrient Information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
152 | 9.7 | 4.9 | 10.2 |
3 katoris
35 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal, you can consume: 1/2 katori (1-half palm size piece)
- 2000 kcal you can consume: 1 katori (1-2 half palm size pieces)
- 250g chicken with bones (5 medium sized pieces)
- 1 large onion, chopped
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 green chillies, sliced(optional)
- 4 tsp mustard oil
- 1 cup water
Dry spices
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala (freshly prepared)*
- 4 pods whole green cardamom
- 6 cloves
- 8 peppercorns
- Use minimal amount of salt
*Refer to the recipe of garam masala
- Clean the chicken pieces thoroughly.
- Wash the methi thoroughly and chop it. Peel and wash onions, ginger and garlic with green chillies. Finely chop the onions, crush ginger and garlic.
- Heat oil in a pan/ karahi and add green cardamom, cloves, and peppercorns. Then add onion, green chillies, ginger, and garlic.
- Sauté for a few minutes until onions start turning golden brown.
- Add the chicken pieces and fry for 3-4 minutes on medium heat; mix turmeric and coriander powder. Sprinkle water to avoid the mixture sticking to the karahi.
- Add chopped methi leaves, fry on low flame for 3-4 minutes.
- Add water and cook for 2-3 minutes bringing to a boil.
- Mix well, cover and cook on a low flame for 20 minutes.
- Remove the lid and add freshly ground garam masala, stir well.
- Serve hot with multigrain roti/ rice.