Equipment
Ingredients
Meat
- 6 oz chicken thigh (171g)
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
- ⅓ cup cilantro
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 green chili (adjust to your liking)
Spices
- ½ tsp kashmiri red chili powder
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- 1 tsp curry powder
- 1 bay leaf
Seasoning
- 1 tsp salt (to taste)
Oil
- 1 tbsp oil (any vegetable oil of your choice)
Water
- 1½ cup water
Instructions
- Heat oil in a pan. Once hot, add the cumin seeds and let them cook for one minute or until they turn light golden brown.1 tbsp oil, ½ tsp cumin seeds
- Add a bay leaf and let it cook for few seconds.1 bay leaf
- Then, add chopped green chili and let it cook for a min.2 green chili (adjust to your liking)
- Add chopped onion to the pan. Mix it well and stir fry until the onion turns golden brown.½ cup chopped onion
- Add chicken. Cook it for 10-12 mins on medium heat until you can see the color changes.6 oz chicken thigh (171g)
- After that, add all spices and combine everything well and cook for 5 -7 mins on medium-high heat.1 tsp minced garlic, 1 tsp minced ginger, ½ tsp kashmiri red chili powder, ½ tsp ground turmeric, 1 tsp curry powder, 1 tsp salt
- Add chopped tomatoes. Mix it well. Cook until the tomatoes are mushy.½ cup chopped tomato
- Add water. Cover the pan with the lid and simmer for 8-10 mins on low heat until the chicken is cooked thoroughly.1½ cup water
- Finally, add cilantro and season with salt if needed. Serve hot with rice or naan/roti.⅓ cup cilantro
Video
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 220kcal | Carbohydrates: 11g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 1467mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!