4 Serves
54 Mins
In a large mixing bowl, combine the onion, green chilies, ginger paste, garlic paste, chili powder, turmeric, cashew paste, yogurt, cilantro leaves, and salt. Whisk until the mixture is smooth.
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KenyanVitamin E
9 mg / 15 mgVitamin K
123 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
114 µg / 400 µgCalcium
613 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
330 mg / 420 mgPhosphorus
797 mg / 1,250 mgPotassium
1809 mg / 4,700 mgSodium
2190 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
32 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
14 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Let the chicken marinate for at least 30 minutes.
Heat the ghee or cooking oil in a kadai over medium heat. Add the green cardamom, cloves, cinnamon stick, and bay leaf, sautéing until the spices become fragrant.
Add the marinated chicken mixture to the kadai and fry for several minutes until the raw aroma of the spices dissipates and the chicken begins to brown.
Pour in the water, bring the mixture to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the gravy thickens and the chicken is fully cooked through.
14
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g8
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British
Scottish