La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Rielaborazione light della ricetta pakistana classica mantenendo le spezie autentiche (garam masala, cumino, coriandolo) e gli aromi tradizionali. Ridotti zuccheri e grassi per raggiungere i macro target fitness senza compromettere il carattere speziato e affumicato del piatto.
Time
48m
Servings
1 servings
Level
Facile
445 kcal
Calorie
32 g
Proteine
22 g
Carboidrati
18 g
Grassi
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Sign up free I already have an accountPulire bene la coscia di pollo e posizionarla in una ciotola.
In una piccola ciotola mescolare il succo di limone, il concentrato di pomodoro (sostituto light del ketchup), la salsa tamari, l'eritritolo e tutte le spezie (aglio, cipolla, coriandolo, cumino, garam masala, peperoncino, paprica, salvia e menta).
Strofinare bene il composto sulla coscia e sotto la pelle, massaggiando per 2-3 minuti.
Coprire con pellicola e lasciare riposare in frigorifero almeno 2 ore (preferibilmente 4-8 ore per massima penetrazione aromatica).
Preriscaldare il forno a 200°C e posizionare la coscia su una leccarda rivestita di carta forno.
Infornare per 35-40 minuti finché la pelle non risulta croccante e la carne raggiunge una temperatura interna di 75°C.
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Food culture
Cosce di Pollo alla Pakistana Protein is a much-loved dish of Pakistana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes. It is often even better after resting, and it reheats beautifully.
The Low Fat version is designed to reduce fat while keeping the structure of the dish.
The Protein version boosts protein and satiety.
Most versions freeze well in single portions for meal prep.
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