Take a bowl combine onion, green chilly, ginger paste, garlic paste, chilly powder, turmeric, ground cashew paste, yoghurt, coriander leaves and salt to a smooth mixture. Marinade the chicken pieces in this mixture for atleast 30 mins. Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked. Add enough water to the mixture, when starts to boil simmer and cover with lid. Cook until the gravy thickens, chicken pieces are done and ghee floats on top. Serve Hot with Biryani, Pulao or Roti.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 274 (59%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 72.5mg||22 %|
|Sodium 194.5mg||7 %|
|Potassium 654mg||17 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13.4g|
|Protein 33.6g||48 %|
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Calories per serving: 465
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