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|servings per container|
|Serving Size: 5 g|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||<1 g (6%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||75 mg (3%)|
|Total Carbohydrate||1 g (1%)|
|Dietary Fiber||0 g (0%)|
Spices blend for chicken curry. Estd. 1919. Product of India.
Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
Wash, trim and cut 1 kg chicken into 8 pieces and set aside. Heat 100 g oil/ghee in a pan & fry 3 chopped onions till golden. Add 3 chopped tomatoes, 1/2 tspn Deggi Mirch & stir well. Add 15 g chicken masala and salt to taste. Stir fry for 2-3 min. Add chicken pieces and fry them for 10 min. Add 100 g beaten natural yoghurt, 60 ml water & mix. Reduce to low heat, cover & simmer for 20 min. Prevent it from sticking at bottom. Add 15 ml lemon juice & 2 g Kasoori Methi leaves, stir & serve. Keep in cool & dry place.
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