Rajasthani Chicken Recipe

Posted by
Rate It!
Rajasthani Chicken
Add your photo!
Ingredients
12
Count
Nutrition
463
Calories
Total time
840
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Spread the chicken out in a large plate in a single layer.
  2. Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
  3. Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
  4. Rub the salt and lemon juice into the flesh.
  5. Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period.
  6. Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic.
  7. Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
  8. Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan.
  9. Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste.
  10. Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
  11. Mix. Pour this marinade over the chicken and mix well.
  12. Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
  13. Cover the chicken and refrigerate overnight.
  14. Preheat the oven to 400.
  15. Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces.
  16. Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
  17. Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven.
  18. Bake for another 20-25 minutes basting it once or twice with the juices.
  19. Serve with salad or rice.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 463.2 Kcal (1939 kJ)
Calories from fat 253.46 Kcal
% Daily Value*
Total Fat 28.16g 43%
Cholesterol 136.41mg 45%
Sodium 746.15mg 31%
Potassium 820.47mg 17%
Total Carbs 8.66g 3%
Sugars 3.21g 13%
Dietary Fiber 1.68g 7%
Protein 48.22g 96%
Vitamin C 8.8mg 15%
Iron 0.4mg 2%
Calcium 72.1mg 7%
Amount Per 100 g
Calories 125.28 Kcal (525 kJ)
Calories from fat 68.55 Kcal
% Daily Value*
Total Fat 7.62g 43%
Cholesterol 36.9mg 45%
Sodium 201.82mg 31%
Potassium 221.92mg 17%
Total Carbs 2.34g 3%
Sugars 0.87g 13%
Dietary Fiber 0.45g 7%
Protein 13.04g 96%
Vitamin C 2.4mg 15%
Iron 0.1mg 2%
Calcium 19.5mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top