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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. | 2. Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes. | 3. Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns. | 4. Add the turmeric, coriander and chili powder and fry gently for a minute. | 5. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt). | 6. When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before. | 7. Repeat until all the yoghurt is incorporated. | 8. Add the tomato purée and stir. | 9. Stir in hot water - enough to make the mixture very fluid. | 10. Bring to the boil and simmer, stirring occasionally for 5-10 minutes. | 11. Add salt to taste. | 12. While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste. | 13. Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish. | 14. Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water. | 15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!). | 16. Serve, garnished with chopped fresh coriander (cilantro) leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	3	tablespoons	clarified clarified	371.28	0.0	0.0	42.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cinnamon	1 1/2	1/2		-	-	-	-
green cardamom pod	2 -3			-	-	-	-
ginger	1	inch	chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
yoghurt	5	tablespoons		-	-	-	-
tomato puree	1	teaspoon		1.9792	0.4677	0.0859	0.0109
salt	1	teaspoon		-	-	-	-
chicken breast	2		skinless skinless cut	1560.3596	0.0	189.1482	83.9147
almond	2	tablespoons	sliced	240.44799999999998	0.0	0.0	27.2
coriander			chopped	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.