Directions:
- Remove fat from chicken; make 3 or 4 long slits in each piece to allow marinade to penetrate.
- Mix together yogurt, 1/4 cup chopped mint or cilantro, ginger, coriander, cayenne, salt and sugar. Set aside half the mixture. Add chicken to the remaining yogurt mixture; marinate 10 minutes, turning once.
- Melt butter over medium-high heat in a nonstick skillet just large enough to hold the chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to skillet. Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
- Spoon reserved yogurt mixture over the chicken. Cover and cook for 5 minutes or until cooked through. Sprinkle with the remaining 2 tablespoons chopped mint. Serve with jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.44 Kcal (1383 kJ) | ||
| Calories from fat | 114.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 126.43mg | 42% | |
| Sodium | 617.44mg | 26% | |
| Potassium | 908.81mg | 19% | |
| Total Carbs | 14.74g | 5% | |
| Sugars | 9.15g | 37% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 38.26g | 77% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 177.7mg | 987% | |
| Calcium | 229.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 92.98 Kcal (389 kJ) | ||
| Calories from fat | 32.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 20% | |
|---|---|---|---|
| Cholesterol | 35.58mg | 42% | |
| Sodium | 173.73mg | 26% | |
| Potassium | 255.72mg | 19% | |
| Total Carbs | 4.15g | 5% | |
| Sugars | 2.57g | 37% | |
| Dietary Fiber | 1g | 14% | |
| Protein | 10.76g | 77% | |
| Vitamin C | 4mg | 24% | |
| Vitamin A | 0.4mg | 51% | |
| Iron | 50mg | 987% | |
| Calcium | 64.7mg | 23% | |
* 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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