Chicken Kalimirch
Kalimirch chicken is a flavorful and aromatic Indian dish that is usually prepared with lots of oil, cream, and cashews. However, this recipe is a healthier version of the classic dish that is low in fat and calories. It's gluten-free and contains less oil, no cream, and no cashews, making it suitable for those with nut and dairy allergies. The use of black pepper (kalimirch) gives this dish a unique flavor and aroma, while the use of yogurt adds a creamy texture without the need for cream.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
155 kcal
Protein
16 g
Carbs
7 g
Fat
7 g
Fiber
2 g
Ingredients
Onion Finely Chopped
1 small cup (80g)
chopped tomato
1 medium cup (200g)
Turmeric powder
1 tsp (1.5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Common salt
1 tsp (5g)
Olive Oil
1 tsp (5g)
Chicken, poultry, breast, skinless
250 gms (250g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
1 tsp (5g)
Black Pepper
1.5 tsp (3g)
Skimmed Milk Curd
0.5 cup (100g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Wash and cut chicken into pieces.
Cooking Steps
Heat a non-stick pan over medium heat and add oil.
Add the chicken pieces and cook until the chicken is lightly browned on all sides.
Remove the chicken from the pan and keep aside.
In the same pan, add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
Add turmeric powder, coriander powder, cumin powder, black pepper powder, garam masala, and salt. Mix well.
Add the cooked chicken pieces and stir to coat them with the masala.
Add the plain yogurt and mix well. Let it cook for 5-7 minutes over low heat.
Cover the pan with a lid and let the chicken cook in its own juices for another 10-15 minutes over low heat.
Garnish with fresh coriander leaves and serve hot.