STEP 1.Take a pan and dry roast the spices for the masala powder on low heat for three minutes. Take it out on a plate to cool down then grind it to a powder.
STEP 2.Marinate the chicken items with the ingredients for marination and also the masala powder created earlier. Combine and put aside for sixty minutes.
STEP 3.Chop the onions and also the tomatoes, cut the inexperienced chillies and cut the ginger into juliennes.
STEP 4.Heat oil in an exceedingly kadai or pan, add the mustard seeds and once it splutters, add the inexperienced chilies. Provides a stir and add the sliced onions. Fry on medium heat for eight minutes until slightly brown.
STEP 5.Now add the sliced tomato, cook on medium heat for two minutes and add 1/4 tsp salt. Still cook on medium heat for one more five minutes until the tomatoes are soft & oil separates.
STEP 6.Add the marinated chicken, combine well and /fry on medium heat for five minutes.
STEP 7.Now add the kashmiri seasoning, combine well & fry on medium heat for three minutes. Scale back the warmth to low and still fry for one more a pair of minutes until oil separates.
STEP 8.Add one hundred fifty cubic centimeter water, combine and canopy & cook on low heat for fifteen minutes.
STEP 9.Remove lid, combine within the ginger juliennes and simmer for around a pair of minutes until oil separates. Serve with rice or roti.
Nutrition value
1517
calories per serving
121 g Fat95 g Protein15 g Carbs5 g FiberOther
Current Totals
121 g Fat
95 g Protein
15 g Carbs
5 g Fiber
MacroNutrients
Carbs
15 g
Protein
95 g
Fiber
5 g
Fats
Fat
121 g
Vitamins & Minerals
Calcium
202 mg
Iron
8 mg
Vitamin A
187 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
29 mg
Vitamin B6
2 mg
Vitamin B9
69 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
11 mg
Copper
1 mcg
Magnesium
169 mg
Manganese
1 mg
Phosphorus
1006 mg
Selenium
101 mcg
Zinc
8 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
