Directions:
- Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
- Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
- Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
- Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
- Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1728.8 Kcal (7238 kJ) | ||
| Calories from fat | 1357.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.84g | 232% | |
|---|---|---|---|
| Cholesterol | 302.23mg | 101% | |
| Sodium | 365.15mg | 15% | |
| Potassium | 1366.74mg | 29% | |
| Total Carbs | 38.17g | 13% | |
| Sugars | 27.09g | 108% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 46.06g | 92% | |
| Vitamin C | 19mg | 32% | |
| Iron | 6.2mg | 34% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 272.7 Kcal (1142 kJ) | ||
| Calories from fat | 214.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 232% | |
|---|---|---|---|
| Cholesterol | 47.67mg | 101% | |
| Sodium | 57.6mg | 15% | |
| Potassium | 215.59mg | 29% | |
| Total Carbs | 6.02g | 13% | |
| Sugars | 4.27g | 108% | |
| Dietary Fiber | 0.89g | 23% | |
| Protein | 7.26g | 92% | |
| Vitamin C | 3mg | 32% | |
| Iron | 1mg | 34% | |
| Calcium | 18.7mg | 12% | |
* 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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