(Spicy Grilled Chicken in Tomato-Garlic-Ginger Sauce)

Serves 12

1.5 lbs. chicken breasts, skinned,boned Salt to taste
3 dry whole red peppers 2 tablespoons mustard oil
1 teaspoon garlic, minced 1 cup chicken broth
1 teaspoon ginger, finely grated 1 cup yoghurt
2 red chillies, minced 1/2 cup onions, roughly chopped
1 cup onions, finely chopped 1 teaspoon cumin seeds
1 cup tomatoes, chopped 1 teaspoon timur
1 teaspoon freshly ground black pepper 1 teaspoon pepper corn
1 teaspoon cumin powder 2 fresh red peppers
1 teaspoon coriander powder 1 tablespoon clarified butter
1/2 teaspoon turmeric Salt
1/2 cup green onion, cut in 1-in length


  1. In a blender combine all the marinating ingredients to form smooth paste.
  2. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours.
  3. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min. Cut grilled chicken into 1-in strips.
  4. In a sauce pan heat 2 tablespoons of mustard oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec.
  5. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chillies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth.
  6. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled chicken strips to the sauce, stir well.
  7. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
Nutrient Composition Per Serving
Energy (Kcal) 258 Carotene (μg) 48.98
Protein (g) 49.31 Vitamin C (mg) 1.54
Carbohydrate (g) 2.94 Mg (mg) 7.94
Fat (g) 5.45 Na (mg) 5.29
Fibre (g) 0.28 K (mg) 47.04
Minerals (g) 2.71 Mn (mg) 0.07
Calcium (mg) 80.03 Zn (mg) 0.12
Phosphorus (mg) 483.34 Cr (mg) 0.003
Iron (mg) 0.31