STEP 1.Pressure cook chicken by adding water + salt and whistle for 5-6 times and keep aside. Roughly chop onion and tomato.
STEP 2.In moderately heated pan add oil, add cumin seeds + bay leaf and allow to crackle, then add garlic paste and sauté for few seconds, then add onion and stir fry till translucent, then add ginger paste and sauté till rawness goes and onion turn golden brown.
STEP 3.Now add chopped tomatoes and sauté for 1-2 minutes,
STEP 4.add all spices except garam masala.
STEP 5.Stir fry spices by adding 2-3 tbsp of water so that masala doesn’t burn, fry till masala leaves oil and turns aromatic.
STEP 6.Now add boiled chicken pieces and fry for 3-4 minutes, lastly add the boiled chicken water and cook for 4-5 minutes.
STEP 7.Add garam masala and simmer for 2 minutes, lastly squeeze lemon and mix nicely. Switch off flame.
STEP 8.Now Jhatpat Chicken Curry is ready.
STEP 9.Serve with hot steamed rice and enjoy.
STEP 10.enjoy to the fullest
Nutrition value
261
calories per serving
18 g Fat23 g Protein1 g Carbs1 g FiberOther
Current Totals
18 g Fat
23 g Protein
1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
23 g
Fiber
1 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
56 mg
Iron
2 mg
Vitamin A
299 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
42 mg
Manganese
0 mg
Phosphorus
249 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment