Combine marinade ingredients and marinate chicken for 1-2 hours.
Remove chicken from marinade and place in casserole dish. Bake at 350 for 20 minutes.
While chicken bakes, melt ghee or butter in heavy-bottomed pan and saute ginger, garlic, garam masala, and cayenne gently for about 5 minutes, stirring frequently and scraping the bottom of the pan. Add tomato sauce. Chop nuts with a knife or grind coarsely in a food processor. Add cooked nuts and cooked chicken to pan and cook over low heat for another 10-20 minutes. Garnish with cilantro.
Garam Masala Mix
3 tbsp coriander seeds
3 tbsp cumin seeds
1 tbsp black peppercorn
1 tsp black cardamom seeds (I buy the seeds, but if you have the pods, use 3-4 large pods)
1 tsp cloves
1 tsp cinnamon (about 1 2" stick)
1 tsp crushed bay leaves
1 teaspoon fenugreek seeds
Best to toast the whole spices, cool, and then grind, but if you don't have time, simply grind in a spice grinder or coffee grinder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 179 (15%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 551.2mg||170 %|
|Sodium 1175.8mg||41 %|
|Potassium 3022.7mg||80 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.6g|
|Protein 225.6g||322 %|
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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: 1200
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