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pakistani

Hazelnut Chicken Shorba with Green Chili

This simmered dish pairs chicken breast, cubed with ground hazelnuts, green chili, sliced and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
30 g Carbohydrates
40 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g chicken breast (boneless, skinless), cubed 212 kcal
  • 18g vegetable oil 159 kcal
  • 120g onion, thinly sliced 48 kcal
  • 18g ginger-garlic paste 14 kcal
  • 120g plain yogurt (whole milk) 73 kcal
  • 25g ground hazelnuts 145 kcal
  • 10g green chili, sliced 4 kcal
  • 3g ground cumin 11 kcal
  • 3g ground coriander 9 kcal
  • 1g turmeric powder 3 kcal
  • 3g salt 0 kcal
  • 350g water 0 kcal

Cooking instructions

  1. chicken breast (bonelessground cuminsalt
    Pat the chicken dry and season with salt, black pepper, and half the cumin.
  2. vegetable oilonion
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and saute until deep golden.
  3. ginger-garlic pastegreen chiliground cuminground corianderturmeric powder
    Add ginger-garlic paste and green chili; cook 30 seconds. Stir in remaining cumin, coriander, and turmeric.
  4. chicken breast (boneless
    Add chicken cubes and sear 3-4 minutes until lightly browned.
  5. chicken breast (bonelesswater
    Add water and bring to a simmer. Cover and cook 10 minutes until chicken is cooked through.
  6. plain yogurt (whole milk)
    Whisk yogurt with 2 tbsp hot broth, then stir into the pot on low heat. Do not boil hard.
  7. ground hazelnutssalt
    Stir in ground hazelnuts to lightly thicken. Simmer 2-3 minutes, adjust salt, and serve hot.

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