| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 700 | g | Boned chicken thighs or |
| breast 1 1/2lb | ||
| 75 | g | Natural yoghurt, 3oz |
| 1/2 | t | Ground turmeric |
| 1 | T | Ginger paste |
| 1 | T | Garlic paste |
| 1 | t | Salt |
| 50 | g | Raw unsalted cashew nuts |
| 2oz | ||
| 150 | Single cream, 5fl oz | |
| 50 | g | Ghee or unsalted butter |
| 2oz | ||
| 1/2 | t | Onion seeds |
| 1/2 | t | Fennel seeds |
| 1 | Onion, finely sliced | |
| 1 | T | Ground coriander |
| 1 | t | Ground cumin |
| 1/2 | t | Chilli powder |
| 1 | T | Tomato pure |
| 300 | Warm water, 10fl oz | |
| 1/2 | t | Balti garam masala |
| 1 | T | Fresh chopped mint leaves |
| 1/2 | t | Dried mint |
| 3 | T | Choppped fresh coriander |
| leaves |
INSTRUCTIONS
Place the chicken, yogurt, turmeric and half the ginger, garlic and half the salt in a large mixing bowl and mix thoroughly. Cover and leave to marinate in the refrigerator for 4-6 hours or overnight. Remove from the refrigerator 30 minutes before cooking. Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to a smooth pue and set aside. Preheat a balti pan over a medium heat and add the ghee or butter. When hot, but not smoking, add the onion and fennel seeds and let them sizzle for a few seconds. Add the remaining ginger and garlic and stir fry for 1 minute. Add the onion and stir fry for 6-7 minutes until it is soft and just beginning to colour, then add the ground coriander and cumin. Stir-fry for 1 minute. Add the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 minutes or until it loses its pink colour.Add the chilli powder, tomato pure and the remaining salt. Stir fry for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes, stirring frequently. Add the cashew and cream mixutre, garam marsala, mint and coriander leaves. Stir fry for 2-3 minutes and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 218.4mg
Sodium: 814.6mg
Potassium: 738.9mg
Carbohydrates: 5.2g
Fiber: 1.5g
Sugar: 1.8g
Protein: 61.9g