Chicken Dry Recipe

This dish is simply scrumptious in taste. It is well garnished with chopped coriander leaves. The best part of this chicken dish is that it is marinated with lemon juice which gives it a different touch and taste as well. this Spicy chicken salna made with homemade masala paste and spices.The home ground masala with coconut and fennel forms the base of the curry.

Nutritional info

  • 8.8 gm
    Protein
  • 12.5 gm
    Total Fat
  • 3.7 gm
    Carbohydrate
  • 1.4 mg
    Vitamin C
  • 27.1 mg
    Calcium
  • 183.8 kcal
    Energy
  • 1.2 mg
    Iron
  • 22.8 mcg
    Vitamin A

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51.0 Gm(51.0 gm) Chicken, Breast

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2.0 Chopped Tbsp(12.0 gm) Onion

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2.0 Chopped Tsp(6.0 gm) Tomato

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1.0 Grated Tbsp(6.0 gm) Fresh Coconut

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1/2 Tsp(3.0 gm) Ginger Garlic Paste

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2.0 Number(2.0 gm) Red Chilly

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1/4 Tsp(0.63 gm) Black Pepper

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1/4 Tsp(0.59 gm) Jeera

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1/2 Stick(0.13 gm) Cinnamon

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1/4 Tsp(0.64 gm) Saunf

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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15.0 Ml(15.0 ml) Water
  • For masala

  • Heat a small pan and add 2 whole red chilies, 1/4 tsp black pepper, 1/4 tsp jeera, 1/4 tsp sauf , 1/2 stick of dalchini, 1 tbsp grated fresh coconut, dry roast all garam masalas and grind to make fine powder.

  • For chicken sukkha

  • Take a kadhai, heat 1 tsp oil, 1.5 tbsp chopped onions, and saute.

  • Once onions turn translucent, add 1/2 tsp ginger garlic paste and saute well on medium heat till the raw smell of ginger goes off.

  • Then add 2 tsp chopped tomatoes and saute for a minute.

  • Add the prepared masala powder to the mixture and cook for a few minutes

  • Once mixed add 50 gms chicken pieces and saute.

  • Add little water, cover and allow to cook.

  • Finally, season it with 1/4 tsp salt

  • Garnish with 1 tsp chopped coriander leaves and serve hot.