In a bowl add your bite sized chicken pieces. Add in the marinade ingredients (paste, chili powder, salt), mix well with your hands, leave for 10 minutes.
In a medium-hot pan of your choice add the Ghee (or butter/oil), add chicken to the pan and work through until chicken is no longer pink. Remove chicken from the pan and set aside.
Add the remaining main dish ingredients (paste, onion, cumin seed, tomatoes, chilies, cashew nuts, fresh coriander & coriander powder) to the leftover oil in the pan. Cook until all ingredients are soft, adding a little water if needed.
Once all ingredients are soft, remove from the pan and allow to cool. Using a blender or food processor blend the cooled mixture into a smooth sauce.
Reheat your pan to a medium temperature and add butter. Once butter has melted add the blended sauce back into the pan and bring up to temperature. Add red food coloring and mix in.
Add chicken back into mixture, cook for 10-15 minutes stirring regularly. Once chicken is tender add cream, mix in well and cook for a further 5 minutes. If sauce needs thickening add cornstarch as required.
Remove from heat, allow to cool for 5 minutes. Serve on basmati rice.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 355 | ||
Calories from Fat: 192 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 28 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 115mg | 35 % | |
Sodium 279.6mg | 10 % | |
Potassium 559.2mg | 15 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.9g | ||
Protein 32g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
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