1. To marinate chicken: Combine garlic and ginger in a bowl. Press with a spoon to make a paste. Transfer 2 packed tablespoons to a large bowl and add yogurt, serrano, chickpea flour, 1 tablespoon coriander, 1 teaspoon chili powder, gram masala, ground cinnamon, cumin, turmeric, 1/2 teaspoon salt and saffron; whisk until well combined. Add chicken and stir to coat. Cover and refrigerate at least 2 hours and up to 1 day. Refrigerate the remaining garlic-ginger past.
2. To prepare chicken: grill until temp is 160 degree or Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
3. Spread the chicken on the prepared baking sheet. Broil until the chicken is cooked through and starting to brown, 10 to 12 minutes.
2 Tablespoons coconut oil
6 whole cardamom pods, lightly crushed
4 whole cloves
3 2-inch cinnamon sticks
1 large white onion, finely chopped
1 serrano chile, julienned, plus more for garnish
2 tablespoons dried fenugreek leaves
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
1 cup no-salt-added tomato sauce
3/4 teaspoon kosher salt
2/3 cup water
2 tablespoons cashew butter
4. To prepare sauce: Heat oil in a large saucepan over medium heat. Add cardamom, cloves and cinnamon sticks; cook , stirring, until fragrant, about 1 minute. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir serrano, fenugreek, cariander, garam masala, chili powder and the reserved garlic-ginger paste. Cook, stirring, for 1 minute,. Stir in tomato sauce and salt; cook for 2 minutes more.. Add water and cashew butter; increase heat to medium-high and cook, stirring often until the sauce looks creamy, about 5 minutes. Add the chicken and any accumulated juice to the sauce. Cook, stirring until heated through, 2 to 3 minutes. Serve with Sliced serrano chile, if desired.
Service size: 1 cup
CAL 353/FAT 20 G (SAT 9G) CHOL 94MG/CARBS 14G/Total sugars 7G/PROTEIN 30G/FIBER 2G/SODIUM 418MG/POTASSIUM 538MG
TIP: Commonly used in Indian cuisine, Kashmiri chili powder lends a touch of heat and beautiful red color to sauces and curries. Any regular to medium heat chili powder can be used in its place. To bump up the heat add a pinch of cayenne pepper too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 121 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 88.6mg||27 %|
|Sodium 230.8mg||8 %|
|Potassium 476.5mg||13 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7.4g|
|Protein 31.5g||45 %|
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: 287
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!