Low Sodium Kali Mirch Chicken
Elevate your weeknight meals with this flavorful yet heart-healthy **Low Sodium Kali Mirch Chicken**, a lighter take on the classic Indian pepper chicken dish. Tender, bite-sized chicken breasts are marinated in a velvety blend of yogurt, freshly ground black pepper, ginger, garlic, and aromatic spices for maximum flavor without the excess sodium. Slowly simmered in a rich, low-sodium chicken broth, this dish boasts a creamy consistency and a tantalizing peppery kick that pairs perfectly with steamed rice or warm flatbreads. Garnished with fresh coriander and a touch of heat from green chilies, this guilt-free recipe is ideal for anyone looking to enjoy bold, fragrant flavors while maintaining a low-sodium diet. Ready in under an hour, this dish is perfect for healthy, satisfying dinners that don’t compromise on taste.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 120 grams Plain yogurt
- 2 teaspoons Freshly ground black pepper
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 cup Low sodium chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Salt substitute
- 2 units Green chilies, finely chopped
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large mixing bowl, combine yogurt, freshly ground black pepper, ginger paste, garlic paste, lemon juice, coriander powder, cumin powder, turmeric powder, and salt substitute.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor infusion.
Heat olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the marinated chicken pieces along with the marinade to the skillet.
Cook the chicken, stirring occasionally, until it turns golden brown, about 8 to 10 minutes.
Reduce the heat to low and pour in the low sodium chicken broth. Stir to combine.
Cover and cook the chicken until tender and fully cooked, approximately 15 to 20 minutes.
Once the chicken is cooked through, uncover and let the sauce reduce to your desired consistency, stirring occasionally.
Taste and adjust the seasoning if necessary, using more salt substitute if desired.
Garnish with fresh coriander leaves and finely chopped green chilies before serving.
Serve the Low Sodium Kali Mirch Chicken hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.1 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 400 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 6042 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
