Try this Nawagi Murgi (Chicken in Gravy) recipe, or contribute your own.
Suggest a better descriptionHeres the recipe from New Delhi Grind ginger, garlic and cumin seeds to a paste. Grind the cashewnuts and poppy seeds to a paste. Heat the oil and ghee in a vessel and fry the onion till brown. Add the ginger=garlic=cumin paste and fry till the oil floats on top. Add chicken pieces and salt and keep frying for 10 minutes. Add a little water, cover and cook till done. Add the powdered garam masala and yogurt. Saute well. Cover and cook for 10 minutes more. Add the cashewnut-poppy seed paste and stir well. Cook till the gravy is thick. Remove from heat. Garnish with sliced almonds, coriander leaves and spring onions. My note: Ghee is butter that has been cooked until the white particles raise to the top. It is strained. The brownish part is the ghee which can be heated to very high temperatures which will not be broken down. If you do not want to make ghee, and dont have an ethnic market nearby you can either substitute regular butter or only use oil if that is to your taste. (Olive oil would be fine, as well.) Posted to EAT-L Digest by mary curtis
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Serving Size: 1 Serving (551g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1933 | ||
Calories from Fat: 630 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 33.3g | 166 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 124.6mg | 38 % | |
Sodium 377.6mg | 13 % | |
Potassium 4807.1mg | 127 % | |
Total Carbohydrate 308.7g | 91 % | |
Dietary Fiber 58.8g | 235 % | |
Sugars, other 249.9g | ||
Protein 67.9g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1933
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