Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Nutrition per serving
Calories3164.5 kcal (158%)
Total Fat253.6 g (362%)
Carbs113.5 g (44%)
Sugars47 g (52%)
Protein99.8 g (200%)
Sodium9502.2 mg (475%)
Fiber27.9 g (100%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
800gchicken thigh
cut into bite size pieces
200gplain full-fat yoghurt
4 clovesgarlic
2 tsplemon juice
5 cmginger
knob
1green chillies
1 tspgaram masala
½ tspturmeric
1 tspground cumin
1 tspred chilli powder
1 tspsalt
4 Tbspghee
or 3 tbsp butter + 1 tbsp oil
1onion
large, sliced
1star anise
1cinnamon stick
3cloves
½ tspcumin seeds
2 tbspsgarlic
minced, or finely grated
1 Tbspginger
minced, or finely grated
1 tspground cumin
1 tspgaram masala
1 tspground coriander
1 TbspTomato Paste
400gcrushed canned tomatoes
2 tspred chilli powder
adjust to your taste preference
2 ½ tspsalt
or to taste
250mldouble cream
2 Tbspkasoori methi
dried fenugreek leaves
Coriander
optional, as garnish
Instructions
Step 1
Preheat the grill to the hottest setting.
Step 2
Mix all the marinade ingredients to coat the chicken.
Step 3
Grill the chicken until charred about 5-6 minutes on either side) don't worry about cooking it through.
Step 4
Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
Step 5
Once the cumin seeds start to sizzle, add the onions.
Step 6
Cook until the onions are browned (3-4 minutes) and then add the ginger and garlic.
Step 7
Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
Step 8
Add the crushed tomatoes and cook for 20-30 minutes on a low heat.
Step 9
Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
Step 10
Taste and adjust seasoning if necessary.
Step 11
Garnish with coriander and serve with rice and fresh naan
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