Directions:
- Preparation:.
- Stir all the ingredients in Part A together in a large bowl. Cut chicken into bite sized chunks and place in marinade.
- Marinate overnight in the refrigerator.
- Preheat oven to 350º F. Bake the chicken until cooked through. Baste with butter during cooking if desired.
- To make the sauce in Part B,deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4 to 4 and 1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until thick. I cook it about 2 hours. Strain through a strainer and bring to a boil. Add butter and cream.
- Add honey to taste if desired. I don't find it necessary. Add fenugreek, ginger juliennes, and chicken. Serve over rice or with naan, chapati or desired bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.72 Kcal (2549 kJ) | ||
| Calories from fat | 313.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.87g | 54% | |
|---|---|---|---|
| Cholesterol | 173.67mg | 58% | |
| Sodium | 861mg | 36% | |
| Potassium | 2016.07mg | 43% | |
| Total Carbs | 28.89g | 10% | |
| Sugars | 16.11g | 64% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 52.98g | 106% | |
| Vitamin C | 55.3mg | 92% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 138.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 91.47 Kcal (383 kJ) | ||
| Calories from fat | 47.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 54% | |
|---|---|---|---|
| Cholesterol | 26.1mg | 58% | |
| Sodium | 129.38mg | 36% | |
| Potassium | 302.96mg | 43% | |
| Total Carbs | 4.34g | 10% | |
| Sugars | 2.42g | 64% | |
| Dietary Fiber | 0.95g | 25% | |
| Protein | 7.96g | 106% | |
| Vitamin C | 8.3mg | 92% | |
| Iron | 0.3mg | 11% | |
| Calcium | 20.8mg | 14% | |
* 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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