Directions:
- Clean and wash the chicken breasts.
- Make slits in them with a knife.
- Hang the curds to drain in a muslin cloth for about 20 mins.
- Grind the coriander leaves, mint leaves, ginger, garlic and green chilli to a coarse paste.
- Mix this paste into the hung curd.
- Add salt and oil and mix well.
- Marinate the chicken breasts in this paste for 2 hours or more.
- Pre-heat the oven to 160C and grill the chicken till it is cooked.
- You can baste with the marinade at regular intervals and turn the chicken breasts over when they are cooking.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.11 Kcal (520 kJ) | ||
| Calories from fat | 69.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 12% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 86.54mg | 4% | |
| Potassium | 293.3mg | 6% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 166.6mg | 278% | |
| Iron | 1mg | 5% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.87 Kcal (544 kJ) | ||
| Calories from fat | 72.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Cholesterol | 6.44mg | 2% | |
| Sodium | 90.56mg | 4% | |
| Potassium | 306.92mg | 6% | |
| Total Carbs | 11.31g | 4% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 174.3mg | 278% | |
| Iron | 1mg | 5% | |
| Calcium | 30.1mg | 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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