(Poultry Advisor, ~1970) Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken pieces along with salt and remaining vinegar; set aside to marinate. Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1069 (80%)|
|Amt Per Serving||% DV|
|Total Fat 118.8g||158 %|
|Saturated Fat 68.8g||344 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 268.8mg||83 %|
|Sodium 379.4mg||13 %|
|Potassium 1809.9mg||48 %|
|Total Carbohydrate 94.1g||28 %|
|Dietary Fiber 43.5g||174 %|
|Sugars, other 50.6g|
|Protein 14.4g||21 %|
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Calories per serving: 1342
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