Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Poppy Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Ghee | 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
- 1 Chicken cut into cubes
- A pinch of Nutmeg (Jaiphal) Powder
- 1 cup fresh Cream (Malai)
- 1 tsp Poppy seeds (Khus-Khus)
- 1/2 tsp Fenugreek seeds (Methi)
- 1 tsp Coriander Seeds Powder (Dhania)
- 15 Cashewnut (Kaju) crushed
- 10 Almond (Badam) blanched and crushed
- 2 Onion (Pyaj) chopped
- 3 Bay Leaf (Tej Patta)
- 6 Garlic (Lasun) pods
- 1/2 tsp Garam Masala
- 6 tsp Clarified Butter (Ghee)
Directions
Roast little cumin, poppy, fenugreek seeds and grind into powder.
Heat ghee, fry onions and garlic till it is brown.
Add chicken and fry.
Now add powdered masala, salt , coriander powder, bay leaf.
Simmer for 2 -3 minutes.
Add cream, 1/2 cup hot water and cook till water dries.
Add garam masala, nutmeg and cardamoms.
Cover and simmer for 5 minutes on low flame.
Take off from the fire and serve hot with nan or chapattis.
Category:Indian Recipes
Category:Mughlai
Category:Mughlai Non-Vegetarian