Try this Chicken Chutney Kabab recipe, or contribute your own.
Suggest a better descriptionMARINATE the chicken breasts with ginger-garlic paste, four chopped green chillies and yoghurt and check the seasoning. Grind the mint leaves, coriander leaves, green chillies, ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces till done. Sprinkle chaat masala over them. Serve the chutney kabab with onion roundels, lemon wedges and the remaining mint chutney.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 servings | ||
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Calories: 51 | ||
Calories from Fat: 5 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.4mg | 2 % | |
Potassium 535mg | 14 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 6.9g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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