STEP 1.Marinate the chicken items with the things indicated. Put aside for thirty minutes.
STEP 2.Soak the cashew haywire in heat water for around twenty minutes.
STEP 3.Slice a pair of medium sized onions & fry until brownness (birista). Take away from oil & keep aside to chill. Place all things indicated for paste within the grinder and coarse grind it, give a mix, add water and mix to a swish paste.
STEP 4.Heat oil in a very pan or sino-tibetan and add the entire spices.
STEP 5.Once it splutters, add the paste. Fry on medium to low heat for 6-7 minutes until color becomes brown and oil separates.
STEP 6.Add within the coriander, cumin and garam masala powder, combine well and add 1/2 a cup of water. Fry for 3-4 minutes until the masala is poached and oil separates.
STEP 7.Currently add within the marinated chicken , combine well and fry on medium heat for five minutes.
STEP 8.Lower heat and still fry it for an additional 2-3 minutes until the chicken items area unit brunet and masala coats the chicken items.
STEP 9.Add two hundred cc water & 1/4 tsp salt, combine well and canopy & cook for around twenty minutes until chicken is tender.
STEP 10.Lastly, optionally add kewra water for added , combine well and simmer for around 1-2 minutes. Serve hot with roti or rice
Nutrition value
1587
calories per serving
117 g Fat98 g Protein40 g Carbs35 g FiberOther
Current Totals
117 g Fat
98 g Protein
40 g Carbs
35 g Fiber
MacroNutrients
Carbs
40 g
Protein
98 g
Fiber
35 g
Fats
Fat
117 g
Vitamins & Minerals
Calcium
649 mg
Iron
17 mg
Vitamin A
596 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
29 mg
Vitamin B6
2 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
11 mg
Copper
2 mcg
Magnesium
361 mg
Manganese
32 mg
Phosphorus
1049 mg
Selenium
101 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
