Chicken Roti From India
Ingredients45 m servings 398 cals
- To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
- Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
- Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
Per Serving: 398 calories; 17.2 g fat; 9.4 g carbohydrates; 50 g protein; 159 mg cholesterol; 189 mg sodium. Full nutrition
ReviewsRead all reviews 5
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!
This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices...
This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.
@ AIMEEWOZ - I've substituted an equal amount of tomato paste for tamarind pulp with success. It's not the same, but it should do.