 |
Submitted by mcat52
Not yet rated. (Rate this recipe.)
Chicken marinated in yogurt and spices, and baked in a butter and cream sauce.
Original recipe serves 6.
|
Preparation:
Blend the ginger and garlic together to a paste in a food processor or mortar/pestle, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds (or chop finely with a knife). Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom, tomato, and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the refrigerator.
Preheat the oven to 350 degrees F. Heat the ghee in a heavy-based frying pan, add the onion, and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the chopped cilantro. Put the mixture into a shallow baking dish, pour in the cream, and stir with a fork.
Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot broiler for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any extra oil.
|
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
21
--
2.9
8.2
41.2
43.9
71.9
26.2
Calories: 420
Total Sugars: 4.4g
Carb.: 8.8g
Fiber: 2g
Total Fats: 26.8g
Cholesterol: 131.6mg
Protein: 36g
Sodium: 629.9mg
Detailed Nutrition...
By ingredient...
*Data provided by USDA
|
Print
Email 
Bookmark
Add to Recipe Collection
Post comment