Try this Karah Namkeen Murgh (Karah Salt Chicken) recipe, or contribute your own.
Suggest a better descriptionWash the chicken pieces in cold water and drain in a colander. Deep fry the onion slices in batches until dark brown in colour, remove onto a plate with a slotted spoon, the onion should be crisp. Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic. Cover and cook on a medium heat until the chicken is cooked through and all the liquids have dried. Keep on the lowest heat setting. Scrunch the fried crisp onions and keep on a plate, to this add the coriander, chilies and lemon juice. Ass this mixture to the chicken in the pan, add 2 T of oil from the onion frying, cover and switch off. This dish can be served as a starter with chutneys or as part of a meal with nan bread. Posted to MM-Recipes Digest V4 #287 by Matt
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 511 | ||
Calories from Fat: 308 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 156.8mg | 48 % | |
Sodium 464.9mg | 16 % | |
Potassium 524.9mg | 14 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 48g | 69 % | |
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: 511
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