Try this Butter Chicken Murgh Makhani recipe, or contribute your own.
Suggest a better description1. Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly. 2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside. 3. Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes. 4. Add the chicken mixture and stir-fry for 7-10 minutes. 5. Stir in about half the coriander and mix well. 6. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander and coriander springs. Compiled by I. Chaudhary-Gold Coast-Australia NOTES : Made this one Recipe by: I. Chaudhary Posted to recipelu-digest by JoAnn
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Serving Size: 1 Serving (2011g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1064 | ||
Calories from Fat: 624 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.4g | 93 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 116.9mg | 36 % | |
Sodium 9111.3mg | 314 % | |
Potassium 5991.2mg | 158 % | |
Total Carbohydrate 103.2g | 30 % | |
Dietary Fiber 28.5g | 114 % | |
Sugars, other 74.8g | ||
Protein 30.5g | 44 % | |
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: 1064
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