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Heat oil in a thick bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon, and cloves until they begin to sizzle. Add onions and green chilies and fry 3-5 minutes on medium-high heat, until onions turn pink and tender. Add ginger and garlic and saute 1-2 minutes until mixture begins to express oil.
Add cayenne, cumin, turmeric, coriander, and garam masala and fry 1 minute. Mix in tomatoes and salt, and cook a few minutes until tomatoes and salt, and cook a few minutes until tomatoes pulp and release oil around sides of pan. Slowly stir in yogurt to form a smooth gravy base.
Add chicken pieces (and water, if necessary) and cook covered 10 - 15 minutes on medium-low heat until done. Garnish with cilantro leaves and serve piping hot with a side of rotis bread or rice and a salad.
I really enjoyed the flavor of this dish. Although, there are a two things I would do differently next time. Firstly, I would use boneless skinless chicken thighs. And secondly, I would reserve the yogurt and add it right before serving. Otherwise you end up with and, although very flavorful dish, not a luxuriously creamy one.
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Serving Size: 1 Serving (605g) | ||
Recipe Makes: 2 | ||
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Calories: 624 | ||
Calories from Fat: 211 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 138.7mg | 43 % | |
Sodium 240.5mg | 8 % | |
Potassium 1932.4mg | 51 % | |
Total Carbohydrate 50.9g | 15 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 32g | ||
Protein 64.1g | 92 % | |
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: 624
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