Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Chicken Drumsticks, Skinned
- 4 Chicken Thighs, Skinned
- 5 oz Natural Yogurt
- 4 tb Tikka Curry Paste
- 2 tb Sunflower Oil
- 1 md Onion, Peeled, Thinly Sliced
- 1 Clove Garlic, Peeled and Crushed
- 1 ts Ground Cumin
- 1 ts Chopped Fresh Ginger
- 1/2 ts Chilli Paste
- 4 tb Chicken Stock
- 2 tb Ground Almonds
- Salt
- To Garnish:
- Toasted Flaked Almonds
- Flat-Leaf Parsley
Directions
Cooked Pilau Rice
Slash chicken at intervals and place in a bowl.
Mix together yogurt and curry paste,
then stir into chicken, coating evenly.
Cover and Chill for 1 hour.
Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes.
Stir in cumin, ginger and chilli and cook gently for 1 minute.
Add chicken and fry gently, turning occasionally,for about 10 minutes.
Stir in any remaining marinade with stock and
ground almonds. Cover and simmer for 15 minutes,
or until chicken is cooked through. Add salt to taste.
Scatter flaked almonds over chicken and garnish with flat-leaf parsley.
Serve chicken with pilau rice, pickles and poppadoms.
Category:Indian Recipes
Category:Kashmiri
Category:Kashmiri Non-Vegetarian