|Nutritional Guidelines (per serving)|
|Servings: 4-6 Portions (4-6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Made with all the same spices that go into a pickle, this delicious dish goes well with chapatis (Indian flatbread), parathas (fried Indian flatbread) or naans (flatbread made in a tandoor or oven).
- Chicken pieces (any pieces of your choice, skin removed)
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon aniseed/fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon onion seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 6 green chilies
- 2 large onions (sliced thin)
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 1 cup yogurt
- 1 lime/lemon juice
- Salt to taste
- 3 teaspoons vegetable/canola/sunflower oil
Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chili powder, turmeric powder, and salt together in a bowl. Take out about 3 teaspoons in another small bowl and mix with the lime juice.
Wash, pat dry and slit the green chilies and remove the seeds. Fill the chilies with the spice and lime juice mix and keep aside.
In a pan heat the oil and add the remaining spice mix. Allow to splutter and then add the onions and fry till golden.
Add the chicken and fry until sealed.
Add the ginger and garlic pastes and fry for a minute.
Whisk the yogurt to make it smooth and add it to the chicken. Stir well.
Add salt to taste, stir well. Put the stuffed green chilies on top of the chicken and cover the dish.
Cook until the chicken is done.