Recipe · Dals, Vegetables, Gravies and Non-Veg · by Dr. Kajal Pandya Yeptho, GM, Dept of Nutrition & Dietetics, Medanta - The Medicity
Kalimirch Tikka
Suitable for people on dialysis, diabetics. Post-transplant for weight management this dish has a high fat value — manage portion. Potassium > 300 mg, consult dietician.
On dialysisDiabeticp 49
Per serving
1 serving (80 g)
Safe for your stage
Phosphorus208.33 mg
Potassium353.33 mg
Sodium44.6 mg
Protein25.24 g
Energy343 kcal
Sodium in salt is not included in above calculation
Ingredients
- Chicken poultry breast skinless500 g · 1/2 kg
- Pepper black1 g · 12-15 pcs
- Onion260 g · 4 medium
- Green chillies4.5 g · 2-3
- Ginger fresh8 g · 1 inch piece
- Garlic cloves8 g · 6-8
- Rice bran oil60 g · 4 tbsp
- Hung curd180 g · 1 cup
- Egg poultry white raw40 g · 1
- Corn starch8 g · 1 tbsp
- Garam masala homemade2 g · 1/2 tsp
- Cardamom powder1 g · 1/4 tsp
Method
- 1Clean, wash and cut chicken into one-and-a-half-inch sized cubes.
- 2Pat them dry. Dry roast peppercorns and crush to a coarse powder.
- 3Peel, wash and slice onions. Peel and wash ginger and garlic. Remove stems, wash and roughly chop green chillies.
- 4Grind ginger garlic and green chillies to a fine paste.
- 5Heat oil in a kadai and saute onions till brown. Cool and grind to a paste.
- 6In a large bowl combine brown onion paste, hung yoghurt, fresh cream, cornstarch egg white, ginger garlic green chilli paste, garam masala powder, capsicum cubes, crushed peppercorns, salt and green cardamom powder. Add chicken cubes, mix well and allow to marinate for one hour in refrigerator.
- 7Preheat the oven to 180°C.
- 8Arrange chicken cubes and capsicum cubes alternately on a skewer.
- 9Cook in the preheated oven at 250°C for fifteen minutes basting occasionally with butter.
- 10Serve hot with onion rings.
Notes from the contributor
- • Phosphorus binders may be taken as advised by doctor / dietician.
Sources
- KWF · Proprietary-with-permission · id kwf_kalimirch_tikka