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Ingredients
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1 tablespoon vegetable oil
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4 (2 inch) cinnamon sticks
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10 whole cloves
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10 cardamom seeds
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1 onion, thinly sliced
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2 cloves garlic, minced
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2 (6 ounce) skinless, boneless chicken breast halves
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½ teaspoon salt
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½ teaspoon crushed red pepper flakes
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½ teaspoon ground coriander
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½ teaspoon ground cumin
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½ cup tomato sauce
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½ cup warm water
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½ cup buttermilk
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2 tablespoons chopped fresh parsley
Directions
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In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for 3 minutes. Stir in onion and garlic and cook until soft. Cut each chicken breast half into 4 pieces and add to skillet; cook for about 5 to 8 minutes.
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Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water. Continue cooking for 10 minutes.
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Stir in buttermilk and cook for 5 to 8 minutes. Just before serving, mix in parsley.
Nutrition Facts (per serving)
336 | Calories |
12g | Fat |
21g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 336 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 13% |
Cholesterol 90mg | 30% |
Sodium 1060mg | 46% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 7g | 26% |
Total Sugars 8g | |
Protein 38g | 75% |
Vitamin C 16mg | 17% |
Calcium 219mg | 17% |
Iron 4mg | 19% |
Potassium 668mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.