Directions:
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.19 Kcal (2366 kJ) | ||
| Calories from fat | 362.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.29g | 62% | |
|---|---|---|---|
| Cholesterol | 189.54mg | 63% | |
| Sodium | 1692.33mg | 71% | |
| Potassium | 1022.14mg | 22% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 34.28g | 69% | |
| Vitamin C | 106.7mg | 178% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 34.2mg | 190% | |
| Calcium | 124.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 96.63 Kcal (405 kJ) | ||
| Calories from fat | 62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 62% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 63% | |
| Sodium | 289.33mg | 71% | |
| Potassium | 174.75mg | 22% | |
| Total Carbs | 3.27g | 6% | |
| Sugars | 1.95g | 46% | |
| Dietary Fiber | 0.68g | 16% | |
| Protein | 5.86g | 69% | |
| Vitamin C | 18.2mg | 178% | |
| Vitamin A | 0.4mg | 79% | |
| Iron | 5.8mg | 190% | |
| Calcium | 21.3mg | 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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