Chittagong Chicken
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A tempting spicy chicken recipe. Usually dry however if you prefer, you can add water too.
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Ingredients
- 500 gm Chicken
- 2 tablespoon Cashews soaked
- 1 Onion big size, chopped
- 1 Onion paste big size
- 1 teaspoon Garlic paste
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Coriander seeds
- 4 Whole red chilly
- 4 Clove
- 1 teaspoon Chilli Kashmiri
- Salt to taste
- 4 tablespoon Oil
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Instructions
- Dry roast the whole red chilly and coriander seeds and make a powder.
- Marinate chicken pieces with whole red chilly and coriander seeds powder, turmeric powder, salt, garlic paste and one tbsp oil
- Keep in the fridge for an hour.
- Heat oil in a pan.
- Add sliced onion fry till light brown.
- Add onion paste and fry till light pink.
- Add marinated chicken pieces and mix well
- Cook cover in a low flame for 15 mins.
- Soak cashew nuts in the warm water for one hour. and make a paste.
- Add cashew nuts paste and i cup of water and cook for 5 mins.
- Serve hot with chapatis or naan.
Recipe Nutrition
Calories: 552 kcal | Carbohydrates: 10 g | Protein: 24 g | Fat: 47 g | Saturated Fat: 7 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 26 g | Trans Fat: 1 g | Cholesterol: 90 mg | Sodium: 94 mg | Potassium: 567 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1049 IU | Vitamin C: 135 mg | Calcium: 47 mg | Iron: 3 mg
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