Directions:
- In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
- Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
- Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
- Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
- Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.53 Kcal (978 kJ) | ||
| Calories from fat | 84.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 1211.87mg | 50% | |
| Potassium | 667.4mg | 14% | |
| Total Carbs | 7.98g | 3% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 31.69g | 63% | |
| Vitamin C | 37.4mg | 62% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.56 Kcal (408 kJ) | ||
| Calories from fat | 35.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 14% | |
|---|---|---|---|
| Cholesterol | 37.26mg | 30% | |
| Sodium | 506.27mg | 50% | |
| Potassium | 278.81mg | 14% | |
| Total Carbs | 3.33g | 3% | |
| Sugars | 1.55g | 15% | |
| Dietary Fiber | 0.84g | 8% | |
| Protein | 13.24g | 63% | |
| Vitamin C | 15.6mg | 62% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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