Chicken karahi with black pepper | Without Onion and with kali mirch chicken karahi.
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| Chicken karahi without onion |
The nutritional information for 1 kg (1000 grams) of chicken will depend on the specific cut of chicken (breast, thigh, drumstick, etc.) and how it is prepared (grilled, roasted, fried, etc.). However, here is some general information about the nutrition of chicken:
1 kg of boneless, skinless chicken breast has approximately:
- Calories: 880
- Protein: 208 g
- Fat: 9 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Sodium: 420 mg
1 kg of bone-in, skin-on chicken thigh has approximately:
- Calories: 1200
- Protein: 140 g
- Fat: 72 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Sodium: 460 mg
It's important to note that the way you prepare chicken can affect its nutritional value. For example, if you deep-fry chicken, it will have more fat and calories than if you grill or bake it. Additionally, the nutritional content of chicken may vary depending on the diet and living conditions of the chickens.
Kali Mirch Chicken Karahi is a flavorful and aromatic Pakistani dish that features succulent chicken pieces cooked in a thick, spicy gravy infused with the pungent flavors of black pepper (kali mirch). The dish is prepared in a traditional karahi (deep cooking pot) and incorporates a blend of fragrant spices, ginger, garlic, tomatoes, and onions. The liberal use of black pepper lends a distinctive kick to the dish, creating a delightful balance of heat and flavor. Kali Mirch Chicken Karahi is typically enjoyed with naan bread or steamed rice, making it a popular choice for a satisfying and spicy meal.
Here's a recipe for chicken without onion:
Ingredients:
- 1 Kg chicken, bone-in pieces
- 1/2 cup vegetable oil
- 2 tsp ginger garlic paste
- 5 tomatoes, cut in 2 pieces
- 1/2 tsp black pepper powder (adjust according to your spice preference)
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves, chopped for garnish.
Instructions:
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides. Stir occasionally to ensure even cooking.
Add the ginger paste and garlic paste.
Once the chicken is browned, add tomato paste and cook on high flame to reduce water.
Add black pepper powder and garam masala.
Cook on high flame and stir occasionally to prevent sticking.
Cook until water is dry and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, naan bread, or roti.
Adjust the amount of black peppercorns and garam masala powder according to your spice tolerance. You can also add a squeeze of lemon juice for a tangy flavor if desired.