Stir-Fried Chicken

Stir-Fried Chicken

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Servings: 4
Calories: 639


  • 3.3 lb Chicken washed, deboned, cut into 1 1/2 inch cubes
  • 1/2 tsp Red chilli powder
  • 1 tsp Turmeric haldi powder
  • Salt to taste
  • 3 tbsp Ginger adrak paste
  • 1 3/4 oz Garlic lasan paste
  • 3 floz Vegetable oil
  • 1 1/4 tbsp Tamarind imli
  • 12 Curry leaves kadhi patta
  • 2 oz Onions chopped
  • 120 g Tomatoes chopped
  • 1 tsp Green cardamom choti elaichi powder
  • 1 tsp Coriander dhaniya powder
  • 1 tsp Clove laung powder
  • 1/2 tsp Cinnamon dalchini powder
  • 1/2 tsp Black peppercorns sabut kali mirch, pounded
  • 3 tbsp Lemon nimbu juice
  • 2 tbsp Green coriander hara dhaniya, chopped


  • Mix red chilli powder, turmeric powder, and salt with half of the ginger and garlic pastes and rub this marinade onto the chicken pieces. Keep aside for 30 minutes.
  • Heat the oil in a wok (kadhai); add the marinated chicken and saute over medium heat until evenly light brown. Remove the chicken and reserve the oil.
  • Soak the tamarind in 5 tsp water for 10 minutes. Mash well, squeeze out the pulp and discard.
  • Reheat the reserved oil, add curry leaves and stir. Add onions and saute until light brown. Add the remaining ginger and garlic pastes and tomatoes. Cook till the oil separates.
  • Stir in green cardamom, coriander, clove, and cinnamon powders along with tamarind. Cook for 5 minutes. Add the chicken pieces and 1 cup water. Bring the mixture to the boil and cook till the gravy coats the chicken pieces.
  • Sprinkle black pepper powder and lemon juice. Serve hot garnished with green coriander.
Calories: 639 kcal
Carbohydrates: 13 g
Protein: 35 g
Fat: 50g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 135 mg
Sodium: 137 mg
Potassium: 582 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 713 IU
Vitamin C: 79 mg
Calcium: 78 mg
Iron: 3 mg
Cuisine Indian
Ingredients Chicken
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