Shredded Chicken Sabji
Shredded Chicken Sabji is a delicious Indian curry made with boneless chicken, onions, tomatoes, and a blend of aromatic spices. This recipe is gluten-free and non-vegetarian, making it suitable for many dietary preferences. It is also a great source of protein, thanks to the chicken.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
151 kcal
Protein
14 g
Carbs
5 g
Fat
8 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Cumin seeds
0.25 tsp (1.25g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2.5g)
Rice bran oil
2 tsp (10g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
For Shredding Chicken:
In a pot, water and bring it to a boil.
Add the chicken breast to the boiling water and let it cook for 15-20 minutes.
Remove the chicken from the pot and let it cool for a few minutes.
Use a fork or your hands to shred the chicken into small pieces.
Cooking Steps
Heat oil in a kadai over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add finely chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, garam masala, red chili powder, and salt. Stir well.
Add shredded chicken to the kadai and mix well, ensuring the chicken is coated in the masala.
Cover the kadai with a lid and let it cook for 10-15 minutes over medium heat until the chicken is cooked through.
Garnish with fresh coriander leaves and serve hot.