Directions:
- Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
- Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
- Heat the oil in a wide frying pan.
- Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
- Cook until golden, then add the onion paste.
- Fry until golden again.
- Add the chicken with any marinade of juices and fry until almost dry.
- Add a little water, then cook the chicken until done, about 20 minutes.
- Sprinkle with the ginger strips, coriander and the remaining pepper.
- Serve hot with naan bread or over basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.13 Kcal (1252 kJ) | ||
| Calories from fat | 226.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.2g | 39% | |
|---|---|---|---|
| Cholesterol | 5.38mg | 2% | |
| Sodium | 674.73mg | 28% | |
| Potassium | 265.45mg | 6% | |
| Total Carbs | 15.92g | 5% | |
| Sugars | 5.35g | 21% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 167.53 Kcal (701 kJ) | ||
| Calories from fat | 127.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 39% | |
|---|---|---|---|
| Cholesterol | 3.01mg | 2% | |
| Sodium | 377.89mg | 28% | |
| Potassium | 148.67mg | 6% | |
| Total Carbs | 8.92g | 5% | |
| Sugars | 3g | 21% | |
| Dietary Fiber | 1.92g | 14% | |
| Protein | 1.99g | 7% | |
| Vitamin C | 5.3mg | 16% | |
| Iron | 0.3mg | 3% | |
| Calcium | 24.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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