Directions:
- Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.64 Kcal (1803 kJ) | ||
| Calories from fat | 167.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.65g | 29% | |
|---|---|---|---|
| Cholesterol | 139.75mg | 47% | |
| Sodium | 765.37mg | 32% | |
| Potassium | 1000.58mg | 21% | |
| Total Carbs | 16.13g | 5% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 49.26g | 99% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 105mg | 10% | |
| Amount Per 100 g | |||
| Calories | 116.25 Kcal (487 kJ) | ||
| Calories from fat | 45.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 29% | |
|---|---|---|---|
| Cholesterol | 37.73mg | 47% | |
| Sodium | 206.6mg | 32% | |
| Potassium | 270.1mg | 21% | |
| Total Carbs | 4.35g | 5% | |
| Sugars | 2.26g | 34% | |
| Dietary Fiber | 0.66g | 10% | |
| Protein | 13.3g | 99% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.4mg | 9% | |
| Calcium | 28.3mg | 10% | |
* 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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