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Other than Tandoori chicken, this is one Indian recipe that is widely liked all over the world.So, it deserved a post on my account. Specially because this is one thing that my two year old happily consumes without me running after her.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 5 servings
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Ingredientes

Cost per serving $1.10 view details

Direcciones

  1. Clean chicken thoroughly
  2. Marinate in yougurt, 1/2 tsp garam masala and 1/2 tsp cumin powder
  3. Let it rest in refrigerator for at least 4-6 hours
  4. Make a fine paste of almonds with milk and set aside.
  5. Fry marinated chicken in 50 gm butter till golden brown, set aside.
  6. Make a fine paste of onion,tomato and ginger.
  7. Heat 50 ml oil in a pan and fry the onion,tomato,ginger paste for 10 min.(keep stirring regularly such that it does not stick to the bottom of the pan).
  8. Add the fried chicken to the pan, mix well such that the onion mixture evenly coats the chicken.
  9. Add 1 tsp roasted cumin powder, 1 tbsp coriander powder, Garam masala, chilly powder,salt, and sugar.
  10. Mix well.Cover the pan.
  11. Let chicken cook at low heat for 7 min.
  12. Add tomato puree and almond paste to the chicken. Mix.
  13. Let the chicken simmer at low heat until tender.
  14. Mix 1/3 cup fresh cream and mix will.Let it come to boil.
  15. Remove from heat.
  16. Garnish with chopped Cilantro and serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 222g
Recipe makes 5 servings
Calories 390  
Calories from Fat 285 73%
Total Fat 32.16g 40%
Saturated Fat 11.25g 45%
Trans Fat 0.24g  
Cholesterol 83mg 28%
Sodium 254mg 11%
Potassium 498mg 14%
Total Carbs 12.24g 3%
Dietary Fiber 2.3g 8%
Sugars 5.99g 4%
Protein 14.94g 24%
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Evaluaciones

  • Amos Miller
    I LOVE this recipe, Supriya! I did use fresh ginger, finely minced, rather than ginger powder (it seemed logical), but this is a spot-on recipe, and extremely easy as written - and I am WAY over 2 years old. An absolute favorite - thanks so much for sharing. best regards - Amos
    Yo he cocinado/probado esta receta
    1 reply
    • Supriya Srivastava
      12 de Enero de 2012
      Thanks Amos.. You are right, fresh ginger takes it to the other level. Glad that you liked it.

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