Heat Oil and butter in a deep pan, next add the sliced onion and fry till translucent.
Add in the chicken pieces and carrots, sprinkle some salt and stir for a minute.
Add the chopped garlic and ginger and stir for another minute.
Add the yoghurt and 3/4th of the chopped coriander leaves, salt and sugar and stir.
Cover the pan and let it cook on medium heat for 15 minutes (or till the chicken is done and the carrots are soft).
Garnish with the remaining coriander leaves.
Serve with long grain rice or bread.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 727 (72%)|
|Amt Per Serving||% DV|
|Total Fat 80.8g||108 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 276.4mg||85 %|
|Sodium 549.9mg||19 %|
|Potassium 818.9mg||22 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 27.1g|
|Protein 44.2g||63 %|
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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: 1013
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