Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- ½ cup yoghurt
- 1 tablespoon oil
- 2 tablespoons ginger/garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon crushed black pepper
- 1 tablespoon white pepper
- ¼ tablespoon powdered tuj ( cinnamon )
- ¼ tablespoon powdered elachi ( cardamom )
- ¼ tablespoon powdered cloves
- 1 ½ tablespoon freshly pounded red chillies
- 1 tablespoon salt
- 2 chickens (split in halves)
- ¼ cup butter
- 1 can (1 cup) tomato purée
- ¼ cup cream
- Fresh mint sprigs
Directions
Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours.
Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.
Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream.
Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot.