Chicken simmered in rich gravy and loaded with the aroma of Indian spices.
Vegetable oil | 3 Teaspoon | |
Chicken pieces | 250 Gram | |
Tomatoes | 1 1/2 , chopped finely | |
Onion | 1 Small , chopped finely | |
Turmeric powder | 1/2 Teaspoon | |
Coriander powder | 1/2 Teaspoon | |
Yogurt | 1/2 Cup (8 tbs) | |
Water | 20 Milliliter | |
Salt | To Taste | |
For spice paste | ||
Ginger | 1/2 Inch , chopped finely | |
Chopped garlic | 1 Teaspoon | |
Black peppercorn | 1/2 Teaspoon | |
Cinnamon | 1/2 Inch | |
Black cardamom | 1 | |
Cumin seeds | 1 Teaspoon |
GETTING READY
1. In a blender add chopped ginger, garlic, black peppercorns, cinnamon, black cardamom and cumin seeds. Blend into a smooth paste. Take the paste out in a bowl and set it aside.
2. In another blender add chopped tomatoes and chopped onion. Blend this into a smooth paste.
3. In a bowl add the chicken pieces, blended spice paste, turmeric powder, and coriander powder. Mix everything together.
4. Add yogurt and salt to taste. Mix well. Let the chicken pieces marinate for half an hour.
MAKING
5. In a hot pan add vegetable oil. When the oil is hot add onion - tomato paste. Cook for 4-5 minutes or until the oil separates from the sauce/gravy.
6. Add the marinated chicken pieces and stir well. Pour water to the marinating bowl to get all the marinade out. Add the water to the pan to get nice thick gravy. Cover with a lid and cook for 10-12 minutes or till the chicken is cooked.
7. Season with salt to taste and stir well.
SERVING
8. Serve hot!
Serving size
Calories 321Calories from Fat 127
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 328 mg13.67%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3 g12%
Sugars 7 g
Protein 31 g62%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet