Serves 4

1 lb. chicken breasts, skinned, boned, and cut into 1-in pieces (or lamb) 1 tablespoon cumin powder
2 cups zucchini, cut into 1-in long strips 1 teaspoon turmeric
1 cup red bell pepper, cut into 1-in long strips 1 teaspoon chilli powder
1 cup onions, sliced 1/2 teaspoon ground black pepper
1 cup chicken broth 2 tablespoons clarified butter
1 cup yoghurt Salt to taste
1 teaspoon garlic, minced 1 tablespoon mustard oil
1 teaspoon ginger, finely grated 2 tablespoons cilantro, finely chopped
1 teaspoon fenugreek


  1. Salt and pepper chicken pieces. In a non-stick pan heat one tablespoon of mustard oil, brown chicken till cooked, and set aside.
  2. Drain the oil, and heat clarified butter, splitter fenugreek till dark. Add onions and sautee till light brown. Add turmeric, cumin, garlic, ginger, and chilli powder.
  3. Stir for 1 min in low heat. Add zucchini and red bell pepper to the onion mixture.
  4. Stir-fry till wilting occurs. Transfer browned chicken, mix well for 2 min. Add yoghurt and chicken broth to the chicken mixture.
  5. Increase the heat to high and thicken the sauce, about 10 min. Garnish with chopped cilantro. Serve with roti, or rice.
Nutrient Composition Per Serving
Energy (Kcal) 310 Carotene (μg) 742.61
Protein (g) 33.19 Vitamin C (mg) 30.03
Carbohydrate (g) 17.94 Mg (mg) 35.15
Fat (g) 16.6 Na (mg) 247.6
Fibre (g) 6.94 K (mg) 124.17
Minerals (g) 2.56 Mn (mg) 0.22
Calcium (mg) 182.55 Zn (mg) 0.32
Phosphorus (mg) 349.55 Cr (mg) 0.01
Iron (mg) 0.97