Directions:
- Cut chicken pieces into fillets.
- Combine ground spices, ginger, garlic, vinegar, tomato paste and yogurt in a large bowl, add chicken, coat with marinade; cover and refrigerate overnight.
- Heat butter in a large pan, add onion, cinnamon and cardamom; cook stirring, until onion is browned lightly.
- Add chicken mixture; cook, stirring for 5 minutes.
- Add salt, paprika, tomato puree and stock; simmer, uncovered, for 10 minutes, stirring occasionally.
- Add cream; simmer about 10 minutes or until chicken is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 960.2 Kcal (4020 kJ) | ||
| Calories from fat | 590.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.61g | 101% | |
|---|---|---|---|
| Cholesterol | 174.67mg | 58% | |
| Sodium | 2051.65mg | 85% | |
| Potassium | 1014.1mg | 22% | |
| Total Carbs | 51.99g | 17% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 43.47g | 87% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.6mg | 20% | |
| Calcium | 187.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 177.37 Kcal (743 kJ) | ||
| Calories from fat | 109.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 101% | |
|---|---|---|---|
| Cholesterol | 32.27mg | 58% | |
| Sodium | 378.99mg | 85% | |
| Potassium | 187.33mg | 22% | |
| Total Carbs | 9.6g | 17% | |
| Sugars | 1.16g | 25% | |
| Dietary Fiber | 0.88g | 19% | |
| Protein | 8.03g | 87% | |
| Vitamin C | 2.2mg | 20% | |
| Iron | 0.7mg | 20% | |
| Calcium | 34.6mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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