Remove fat from chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.
Add the onion and fry for two minutes until the onion begins to turn brown. Lower heat to medium.
Add the ginger and garlic paste and fry for 4-6 minutes.
Add mustard powder, if using it, add Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.
Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (761g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 389 (75%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 0mg||0 %|
|Sodium 3543.8mg||122 %|
|Potassium 573.9mg||15 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 26.8g|
|Protein 5.1g||7 %|
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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: 520
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