Indian Chicken with Sauce

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Indian Chicken with Sauce
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 7 h. 10 min.
Ready in
Calories:
201
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein15.89 g(16 %)
Fat9.55 g(8 %)
Carbohydrates14.06 g(9 %)
Sugar added0 g(0 %)
Roughage1.34 g(4 %)
Vitamin A231.42 mg(28,928 %)
Vitamin D1.49 μg(7 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin4.62 mg(39 %)
Vitamin B₆0.17 mg(12 %)
Folate4.26 μg(1 %)
Pantothenic acid0.26 mg(4 %)
Biotin1.84 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C4.13 mg(4 %)
Potassium522.05 mg(13 %)
Calcium243.81 mg(24 %)
Magnesium18.68 mg(6 %)
Iron1.06 mg(7 %)
Iodine0.06 μg(0 %)
Zinc0.39 mg(5 %)
Saturated fatty acids1.36 g
Cholesterol21.95 mg

Ingredients

for
4
Ingredients
1
Chicken (1,2 kg)
2 centimeters
500 grams
3 tablespoons
1
2 tablespoons
1 teaspoon
1 teaspoon
2 teaspoons
1 teaspoon
Cumin (ground)
1 teaspoon
Cilantro (ground)
freshly ground Pepper
2 tablespoons
Sliced almonds (toasted until golden brown)

Preparation steps

1.

Rinse chicken, pat dry and cut into eight parts.

2.

Peel and grate ginger, add to yogurt. Peel and slice garlic. Combine garlic with chili powder, turmeric, paprika, cumin powder, coriander powder and sesame oil, add to yogurt mixture. Coat chicken with the mixture and refrigerate, covered, for at least 6 hours. 

3.

Preheat the oven to 160 ° C convection preheat.

4.

Remove chicken from the marinade and arrange in a baking pan. Bake in preheated oven at 160°C (approximately 325°F) for about 40 minutes, turning over from time to time and basting with marinade occasionally. 

5.

Just before serving, heat remaining yogurt marinade with a little water and simmer to reach desired consistency, season with salt and pepper.

6.

Place chicken into the sauce and simmer briefly. Arrange on plates and drizzle with sauce, sprinkle with almonds and serve.