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Pan-Indian · Snack

Chicken tikka

Pan-grilled chicken tikka

Energy
183 kcal
Protein
18.6 g
Fibre
0.41 g
Time
40 min

Per serving, 116 g.1 Good for snack.

One serving gives you

Nutrition facts

One serving, 116 g. Percentages are of the daily target for a woman of 30, lightly active.2

Energy

  • Energy183 kcal10%

Carbohydrates

  • Carbohydrate2.17 g<1%
  • Fibre0.41 g2%
  • Soluble fibreNot in the source data

Fats

  • Fat11.1 g23%
  • Saturated fat limit1.74 g9% of limit
  • Monounsaturated fat2.57 g
  • Polyunsaturated fat1.14 g
  • Omega-61.11 g14%
  • Omega-30.02 g2%
  • EPA + DHA0 mg
  • Cholesterol limit52.5 mg

Protein and amino acids

  • Protein18.6 g37%
  • Histidine876 mg146%
  • Isoleucine678 mg56%
  • Leucine1,477 mg63%
  • Lysine1,194 mg111%
  • Methionine + cystine2,739 mg457%
  • Phenylalanine + tyrosine2,051 mg244%
  • Threonine1,033 mg246%
  • Tryptophan217 mg103%
  • Valine949 mg122%

Vitamins

  • Vitamin A12.3 µg1%
  • Vitamin B10.07 mg5%
  • Vitamin B20.09 mg5%
  • Vitamin B35.24 mg48%
  • Vitamin B51.06 mg21%
  • Vitamin B60.37 mg19%
  • BiotinNot in the source data
  • Folate9.26 µg4%
  • Vitamin B120.2 µg9%
  • Vitamin C1.86 mg3%
  • Vitamin D1.13 µg8%
  • Vitamin E0.73 mg10%
  • Vitamin K24.6 µg45%

Minerals

  • Calcium42.2 mg4%
  • ChromiumNot in the source data
  • Copper0.22 mg13%
  • IodineNot in the source data
  • Iron0.71 mg2%
  • Magnesium18.4 mg5%
  • Manganese0.11 mg3%
  • MolybdenumNot in the source data
  • Phosphorus143 mg14%
  • Potassium261 mg7%
  • Selenium15.5 µg39%
  • Sodium limit152 mg8% of limit
  • Zinc0.81 mg6%

Ingredients

Weighed raw, for one serving. Telugu name after each.

8 ingredients

  • Chicken, breast, skinless kodi mamsam80 g
  • Curd (dahi, plain yogurt), whole milk perugu25 g
  • Groundnut oil palli nune3 g
  • Chillies, red endu mirapakaya0.6 g
  • Ginger, fresh allam2 g
  • Garlic, big clove vellulli2 g
  • Lemon, juice nimmarasam3 g
  • Iodized salt (table salt) uppu0.3 g

Method

About 40 minutes.

  1. 1

    Marinate 80 g chicken breast, boneless pieces in 25 g curd with ginger, garlic, chilli, lemon and salt for 30 minutes.

  2. 2

    Grill on a hot pan with 3 g groundnut oil until it reaches 74 °C.

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