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Bengali Dry Chicken

VIEWS 2390

Energy (kcal) - 87

Protein (g) - 10.4

Carbohydrate (g) - 2

Fat (g) - 6.1

Khyati's Health-O-Meter Says:

A mouthwatering Bengali recipe, chicken in low-fat gravy is not only high in the protein found in chicken but also low in calories, containing healthy fats. Chicken is the best lean protein meat that can be consumed in any form, makes an ideal dish for weight management.

INGREDIENTS:
  • Chicken - 50 g
  • Curry leaves - 3-4 leaves
  • Onions - 20 g
  • Ginger (cut into short thin strips) - 1/4th inch, 
  • Garlic (grated) - 2-3 cloves
  • Tomato (finely chopped) -  50 g
  • Green chillies (chopped) - 1 no 
  • Coriander leaves/ Cilantro/ Dhonepata (chopped) - 1 tsp, 
  • Black pepper (fresh coarsely ground) - 1 tsp. 
  • Coriander powder - 1 tsp
  • Cardamom - 1 whole
  • Salt as per the taste
  • Oil - ½ tsp
DIRECTIONS:
Step 1 In a non-stick pan, heat oil, add cardamom to oil, when it sputters, add the chopped onions, garlic and ginger. Step 2 Saute the onions and chopped green chillies well for 3-4 minutes on medium heat. Add the curry leaves. Step 3 Add coriander powder and ground pepper. Continue stirring for 3-4 minutes. Step 4 Add the chopped tomatoes, and stir fry for 6-7 minutes until tomatoes melt into a paste. Step 5 To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala. Step 6 Reduce heat to medium, cover the pan and cook the chicken till it becomes tender. Do not add water unless you have to, and if you do, add warm water. Step 7 After chicken is cooked, simmer to evaporate any gravy to the desired level of dryness. Add the coriander/ cilantro and remove from heat.

Bengali Dry Chicken - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2390

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