non-veg
⏳ Prep Time: 45 minute
26 Nov 2019
322.5 kcal
20.3 gm
34 gm
11.7 gm
Pumpkin- 100gm
Chickpeas- 35gm
Butter- 10gm
Onion- 20gm
Tomato- 20gm
Red pepper flakes- 10gm
chicken boneless- 40gm
ginger- 5gm
garlic-5gm
Spices: red chilly powder, turmeric powder, cumin powder, salt
Pound the chicken pieces and marinate with ginger-garlic paste for about minutes. Meanwhile, cut pumpkin into pieces and boil it for about - minutes or until it becomes soft.
In a skillet, add gm butter, heat it over medium-high flame, add in chicken, stirring occasionally until crumbly and no longer pink, about - minutes.
Stir in red pepper flakes, capsicum, diced onion and tomato. continue cooking until chicken has become soft and oil starts leaving from the gravy.
Add in chickpeas, pumpkin puree(grind the boiled pumpkin and make the paste out of it) and spices. Cook with lid covered on low flame for about minutes.
Garnish with yogurt and coriander leaves.
If you want little bit sweet taste as well, then add tablet of any zero calorie sweetener.
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