Ingredients:
* Chicken breast: 100 gm., cut into cubes
* Curd: 1 tbsp.
* Ginger paste: 1 tsp.
* Chopped coriander: 1-2 tbsp.
* Chopped methi leaves: 1 cup/100 gm.
* Capsicum: 1-2 tbsp., optional
* Roasted cumin powder: 1 tsp.
* Coriander powder: 1-2 tbsp.
* Chili powder/paprika: 1-2 tsp.
* Kasuri methi: 1 tsp.
* Green chili as per taste
* Salt as per taste
* Turmeric powder: 1 tsp.
* Ginger Julienne: 1 tsp.
* Ghee/butter: 1 tbsp. (10 grams)
Method:
- * Marinade chicken with curd, ginger paste, chili/paprika, turmeric, salt, chopped coriander, and coriander and cumin powder. Mix and refrigerate for 30 mins-1 hr. Make sure u keep little cumin powder to add in the end.
- * Heat oil/ghee in a pan, add the chicken and cook for 5 minutes. Then add methi leaves, and ginger juliennes.
- * When oil separates, add 1 cup of water and cover the pan and cook in medium heat. When the gravy reaches desired consistency, add the capsicum, kasuri methi, and remaining cumin powder.
- * Switch off flame and cover the pan and give it a standing time for 5 minutes.
Macros:
* Fat: 10.1 g
* Protein: 23 g
* Carbs: 2 g
