Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories929.2 kcal (46%)
Total Fat53.6 g (77%)
Carbs69.4 g (27%)
Sugars12.9 g (14%)
Protein46.1 g (92%)
Sodium250.1 mg (13%)
Fiber13.6 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Cut chicken into pieces on the bone. Cut 3 onions in half, and roughly chop the rest, saving 3. Grate the last 3 into a bowl to create a pulp.
Step 2
Mix chilli powder with a little water to make a paste. Whisk the yoghurt.
Step 3
Fry the chopped and halved onions in the oil till light brown, then remove and set aside. In the same oil, add garlic and bay leaves for 20 seconds. Then add cinnamon, and cardamom. 2 minutes later, add peppercorns, 12 cloves and chillis
Step 4
Add ginger puree, chilli paste and turmeric and stir continuously. Add the chicken, potatoes and tomatoes, followed by the butter, yoghurt and sugar. Cook for 10-12 minutes, stirring so as to stop the spices sticking. Add a little water if needed.
Step 5
Add the onions, the halves and the puree and season to taste. Transfer to a baking dish and bake for 20-25 minutes, gas mark 3 180°
Step 6
When chicken and potatoes are cooked, add fried onions, and sprinkle with garam masala. Sprinkle the remaining onions over before serving
Notes
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Makes leftovers
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