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Garlic Chicken

VIEWS 885
Print This

Energy (kcal) - 145

Protein (g) - 20.8

Carbohydrate (g) - 1.8

Fat (g) - 5

Khyati's Health-O-Meter Says:

A healthier way to have chicken which is filled with strong flavors and aroma. Garlic contains useful minerals such as phosphorous, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine. It is rich in phytochemical allicin which is anti-inflammatory and antithrombotic and lowers bad cholesterol. Chicken makes it a protein rich recipe.

INGREDIENTS:
For Marination:
  • Chicken strips or boneless cubes - 100 g
  • Yogurt / curd - 2 tbsp 
  • Salt to taste 
  • Pepper (for seasoning) - a pinch
  • Oil - 1 tsp 
  • Curry leaves - few 
  • Cumin powder - 2-4 tsp 
  • Onion (finely chopped) - 1 small 
For Chilli Garlic sauce: 
  • Red chilies - 2 nos OR Red chili powder - ½ tsp 
  • Garlic (crushed) – 2 cloves
  • Vinegar - ½ tsp 
  • Salt to taste 
  • Water as required to make a paste 
For garnish:
  • Coriander leaves 
  • Onion wedges or rings 
  • Lemon
DIRECTIONS:
Step 1 Prepare buttermilk by mixing yogurt, salt, and pepper with ½ to ¾ cup water.  Step 2 Beat well and set aside. Wash chicken and soak it in the above-prepared buttermilk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken  Step 3 Blend and make a paste of the ingredients mentioned for chilli garlic sauce. Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes.  Step 4 Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.  Step 5 Add the onions and fry till gulden.  Step 6 Add the chicken and fry on high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender.  Step 7 Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. 
  • Recipe Category:
    • Chicken
    Recipe Title:

    Garlic Chicken

    Recipe Views:
    885
    Recipe Type:
    Non Veg
    Recipe Kcal:
    145

    Energy
    (kcal)

    20.8

    Protein
    (g)

    1.8

    Carbohydrate
    (g)

    5

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    A healthier way to have chicken which is filled with strong flavors and aroma. Garlic contains useful minerals such as phosphorous, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine. It is rich in phytochemical allicin which is anti-inflammatory and antithrombotic and lowers bad cholesterol. Chicken makes it a protein rich recipe.

    INGREDIENTS:
    For Marination:
    • Chicken strips or boneless cubes - 100 g
    • Yogurt / curd - 2 tbsp 
    • Salt to taste 
    • Pepper (for seasoning) - a pinch
    • Oil - 1 tsp 
    • Curry leaves - few 
    • Cumin powder - 2-4 tsp 
    • Onion (finely chopped) - 1 small 
    For Chilli Garlic sauce: 
    • Red chilies - 2 nos OR Red chili powder - ½ tsp 
    • Garlic (crushed) – 2 cloves
    • Vinegar - ½ tsp 
    • Salt to taste 
    • Water as required to make a paste 
    For garnish:
    • Coriander leaves 
    • Onion wedges or rings 
    • Lemon
    DIRECTIONS:
    Step 1 Prepare buttermilk by mixing yogurt, salt, and pepper with ½ to ¾ cup water.  Step 2 Beat well and set aside. Wash chicken and soak it in the above-prepared buttermilk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken  Step 3 Blend and make a paste of the ingredients mentioned for chilli garlic sauce. Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes.  Step 4 Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.  Step 5 Add the onions and fry till gulden.  Step 6 Add the chicken and fry on high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender.  Step 7 Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. 
    Recipe Title: Garlic Chicken
  • Recipe Category: Chicken
    • Recipe Views: 885
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 145 (kcal), Protein 20.8 (g), Carbohydrate 1.8 (g), fat 5 (g).





    Khyati's
    Health-O-Meter Says:

    A healthier way to have chicken which is filled with strong flavors and aroma. Garlic contains useful minerals such as phosphorous, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine. It is rich in phytochemical allicin which is anti-inflammatory and antithrombotic and lowers bad cholesterol. Chicken makes it a protein rich recipe.

    INGREDIENTS:
    For Marination:
    • Chicken strips or boneless cubes - 100 g
    • Yogurt / curd - 2 tbsp 
    • Salt to taste 
    • Pepper (for seasoning) - a pinch
    • Oil - 1 tsp 
    • Curry leaves - few 
    • Cumin powder - 2-4 tsp 
    • Onion (finely chopped) - 1 small 
    For Chilli Garlic sauce: 
    • Red chilies - 2 nos OR Red chili powder - ½ tsp 
    • Garlic (crushed) – 2 cloves
    • Vinegar - ½ tsp 
    • Salt to taste 
    • Water as required to make a paste 
    For garnish:
    • Coriander leaves 
    • Onion wedges or rings 
    • Lemon
    DIRECTIONS:
    Step 1 Prepare buttermilk by mixing yogurt, salt, and pepper with ½ to ¾ cup water.  Step 2 Beat well and set aside. Wash chicken and soak it in the above-prepared buttermilk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken  Step 3 Blend and make a paste of the ingredients mentioned for chilli garlic sauce. Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes.  Step 4 Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.  Step 5 Add the onions and fry till gulden.  Step 6 Add the chicken and fry on high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender.  Step 7 Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. 

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    Garlic Chicken - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 885
    COMMENTS 0

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