CHICKEN CHUKKA (PAN ROASTED CHICKEN ) with nutritional facts
Yum
Chicken chukka is one of my favorite, the chicken is roasted with spices making it aromatic and full of flavors. It is an traditional recipe from tamilnadu, a southern state in India. This recipe is usually prepared with chicken with bones on, but you could also use the same method with boneless chicken. I cut the whole chicken into small pieces, i used about one pound of chicken. The chicken is first marinated with the required salt and a pinch of turmeric. Traditionally this recipe is prepared with coconut oil or sesame oil. However you can use any oil like canola, vegetable, olive or corn oil.
PREP TIME: 10 MINS COOK TIME: 30 MINS SERVES : 3
Heat the pan with oil, once the oil is hot, add in the bay leaf, cloves, cinnamon, cardamom, star anise, cumin seeds fry for few seconds. Now add the ginger garlic paste, red chili powder and fry for a min. Add the chicken pieces and mix well with the spices. Close the pan with the lid and cook on medium falme for about 15 mins. You will see the chicken will begin to ooze out its own juices, thats what makes the chicken delicious. Once most of the water dries out, add the garam masala and mix well. You will notice the oil begins to ooze at the corner, saute well for another 5 mins. Switch off the stove. Now pour a two teaspoon of oil in a separate pan, once hot add the curry leaves, fry them and pour the tempered oil to the chicken chukka. Serve hot with steamed rice or naan.
NOTE
You can also add two slit green chilis for that extra flavor. If you are adding so, remember to reduce about half a teaspoon of chili powder to level the heat.
Nutrition Facts
Chicken pieces - 1 pound
bay leaf - 1
cloves - 4
cinnamon - 1 inch stick
green cardamom pods - 3
cumin seeds- 1 teaspoon
star anise - 1
red chili powder (moderate or mild chilis)- 2 teaspoon
ginger garlic paste - 1 tablespoon
garam masala- half teaspoon
curry leaves- few for tempering
oil - 2 tablespoon
PREP TIME: 10 MINS COOK TIME: 30 MINS SERVES : 3
Heat the pan with oil, once the oil is hot, add in the bay leaf, cloves, cinnamon, cardamom, star anise, cumin seeds fry for few seconds. Now add the ginger garlic paste, red chili powder and fry for a min. Add the chicken pieces and mix well with the spices. Close the pan with the lid and cook on medium falme for about 15 mins. You will see the chicken will begin to ooze out its own juices, thats what makes the chicken delicious. Once most of the water dries out, add the garam masala and mix well. You will notice the oil begins to ooze at the corner, saute well for another 5 mins. Switch off the stove. Now pour a two teaspoon of oil in a separate pan, once hot add the curry leaves, fry them and pour the tempered oil to the chicken chukka. Serve hot with steamed rice or naan.
NOTE
You can also add two slit green chilis for that extra flavor. If you are adding so, remember to reduce about half a teaspoon of chili powder to level the heat.
Nutrition Facts
Serving Size: 1 cup
Amount Per Serving
Calories 186
% Daily Values
*Total Fat 10.07g 15%
Saturated Fat 3.245g 16% Polyunsaturated Fat 1.763g Monounsaturated Fat 3.908g
Cholesterol 154mg 51%
Sodium 678mg 28%
Potassium 394mg
Total Carbohydrate 6.45g 2%
Dietary Fiber 1.3g 5%
Sugars 3.62g
Protein 17.32g
.
Feel free to leave your comments and feedback. Happy cooking!
| Vitamin A 58% | Vitamin C 7% |
| Calcium 7% | Iron 13% |
| * | Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Feel free to leave your comments and feedback. Happy cooking!
Comments
Post a Comment