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Ingredientes
- 1 x Chicken, cut into 8 pcs (800 g)
- 125 gm Mint leaves, minced
- 2 tsp Ginger paste, (10 g)
- 2 tsp Garlic paste, (10 g)
- 2 tsp Lemon juice, (10 ml)
- 1Â 1/2 c. Nonfat curd, beaten 2 tsp (10 g) coriander pwdr (360 ml)
- 1 tsp Turmeric pwdr, (5 g)
- Â Â Salt to taste
- 4 x Onions, sliced fine (200 g)
- 1 tsp Minced green chilli or possibly to taste, (5 g)
- Â Â Water as required
Direcciones
- PRICK chicken pcs with a fork. Combine mint leaves, ginger paste, garlic paste, lemon juice, curd, coriander pwdr, turmeric pwdr and salt. Apply it to the chicken pcs. Cover and chill for two to three hrs. Set oven at moderate temperature (gas mark 5/190C/370F).
- Spread onion slices in a baking dish and bake until golden brown (about 15 min). Remove the onion slices, add in half c. water and grind to a fine paste. Keep aside. Place a heavy bottomed kadai on medium heat. Add in marinated chicken along with the marinade and cook, stirring constantly, until well coated with the masala. Lower the heat, cover and cook, stirring occasionally, until almost dry.
- When cold, add in onion paste and green chilli pcs. Cover and simmer, adding half c. water at a time, until done and almost dry. Serve warm.
- NOTES : Sauteed chicken flavoured with mint
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 752 | |
| Calories from Fat 422 | 56% |
| Total Fat 46.85g | 59% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 404mg | 17% |
| Potassium 884mg | 25% |
| Total Carbs 14.98g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.32g | 4% |
| Protein 64.63g | 103% |
