Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories695.9 kcal (35%)
Total Fat56.9 g (81%)
Carbs13 g (5%)
Sugars6.2 g (7%)
Protein34.3 g (69%)
Sodium178.5 mg (9%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
100gunsalted butter
1 Tbspoil
2onions
finely chopped
1 tspfresh ginger root
finely chopped
2 tspgaram masala
2 tspground corriander
1 tspchilli powder
1 tspblack cumin seeds
1 tspfresh garlic
crushed
3green cardamoms
3black peppercorns
150mlnatural yoghurt
2 Tbsptomato purée
paste
8chicken pieces
skinned
150mlwater
2bay leaves
150mlsingle cream
To garnish
Instructions
Step 1
Heat the butter and oil in a large frying pan (skillet). Add the onions and fry until golden brown, stirring. Reduce the heat.
Step 2
Crush the fresh ginger and place in a bowl. Add the garam masala, ground corriander, ginger, chilli powder, black cumin seeds, garlic, salt, cardamoms and black peppercorns, and blend. Add the yoghurt and tomato purée (paste) and stir to combine.
Step 3
Add the chicken pieces to the yoghurt and spice mixture, and mix to coat well.
Step 4
Add the chicken to the onions in the pan and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.
Step 5
Add the water and the bay leaves to the mixture in the lan and leave to simmer for 30 minutes, stirring occasionally.
Step 6
Add the cream and cook for a further 10-15 minutes .
Step 7
Garnish with fresh corriander and chillies, serve hot.
