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Ingredientes
- 6 x Green cardamon pods
- 1 kg Chicken meat
- 250 ml Plain yogurt
- 7 whl cloves
- 5 ml Salt
- 10 ml Cinnamon
- 5 ml Turmeric
- 1 med Onion
- 7 x Szechuan peppercorns
- 60 ml Vegetable oil
- 2 x Bay leaves
- 3 x Garlic cloves (to taste)
- 1 ml Ginger root
- 5 ml Black pepper
- 50 ml Tomato puree
- 250 ml Water
Direcciones
- 1. Thoroughly clean the chicken pcs, then marinate with yogurt and salt for 1 hour.
- 2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add in black pepper to this mix. Set aside in a small bowl.
- 3. Near the end of the hour of marinating, heat the shortening in a coverable skillet (woks will do). Chop the onion, and brown in the skillet for about 10 min.
- 4. After the onions are ready, add in the garlic/ginger/pepper mix. Let simmer for approximately 5 min, then add in the chicken.
- 5. Let the chicken simmer for approximately 30 min or possibly till cooked.
- 6. Add in the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 min.
- 7. Finally, add in the tomato puree and water to the mix, and cook till the mix has thickened.
- Author's Notes: Serve with rice and chapati.
- Difficulty : moderate. Precisionapproximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 374 | 68% |
| Total Fat 41.83g | 52% |
| Saturated Fat 9.8g | 39% |
| Trans Fat 0.36g | |
| Cholesterol 136mg | 45% |
| Sodium 806mg | 34% |
| Potassium 561mg | 16% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.8g | 3% |
| Protein 34.69g | 56% |
