Indian Chicken with Vegetables (Murgh Subji Wala)
Recipe: #9452
May 06, 2013
Categories: Curries, Chicken, Mushrooms, Peppers, Indian, Sunday Dinner Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Spicy, Chicken Dinner, Indian Chicken, more
"I can't go too long without eating Indian food. I need it for survival. It's one of my basic food groups! :) Have this with some hot chapatis and a few chilies, and some dal soup! You'll have sweet dreams that night."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (307.9 g)
- Calories 309.6
- Total Fat - 10.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 559.7 mg
- Sodium - 981.7 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 1.5 g
- Sugars - 1.7 g
- Protein - 45.7 g
- Calcium - 42.6 mg
- Iron - 6.8 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
Step 2
Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
Step 3
Remove chicken from pan and set aside.
Step 4
Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
Step 5
Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
Step 6
Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
Step 7
Remove from heat and sprinkle with garam masala.
Tips
- Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
- I also like to have fresh chilies and lemon wedges available as condiments also.
2 Reviews
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