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pakistani

Spiced Roasted Chicken with Dahi Chutney and Cucumber Salad

This roasted dish pairs chicken thigh with roasted cumin powder, cucumber and plain yogurt. 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

65 g Protein
23 g Carbohydrates
35 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 277g chicken thigh (boneless, skinless) 335 kcal
  • 151g plain yogurt (whole milk) 92 kcal
  • 18g vegetable oil 159 kcal
  • 19g lemon juice 6 kcal
  • 19g ginger garlic paste 15 kcal
  • 3g red chili powder 1 kcal
  • 3g roasted cumin powder 11 kcal
  • 4g salt 0 kcal
  • 13g fresh mint leaves (chopped) 5 kcal
  • 189g cucumber (sliced) 28 kcal

Cooking instructions

  1. chicken thigh (bonelessplain yogurt (whole milk)lemon juiceginger garlic pastered chili powderroasted cumin powdersalt
    Pat the chicken dry. In a bowl mix yogurt, lemon juice, ginger garlic paste, red chili powder, roasted cumin, and salt to make a thick marinade.
  2. chicken thigh (boneless
    Coat chicken well and rest 15 minutes (or up to overnight).
  3. chicken thigh (bonelessvegetable oil
    Heat a heavy skillet or grill pan on medium-high. Add oil, then sear chicken 3-4 minutes per side until browned.
  4. Reduce heat to medium, cover, and cook 6-8 minutes more until cooked through; rest 3 minutes.
  5. chicken thigh (bonelessplain yogurt (whole milk)fresh mint leaves (chopped)
    Slice chicken. Mix mint with a spoon of remaining yogurt mixture as quick dahi chutney.
  6. chicken thigh (bonelesscucumber (sliced)
    Serve chicken with chutney and sliced cucumber on the side.

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