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    You are in: Home / Recipes / Chicken Nentara Recipe
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    Chicken Nentara

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    24 hrs

    20 mins

    Chef Turk's Note:

    An Indian hybrid - served in our local restaurant, but they won't tell us the recipe. After countless tries we've come up with something similar based on tandoori and sweet and sour sauce

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the chicken into 2cm cubes.
    2. 2
      Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
    3. 3
      Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
    4. 4
      Add the chicken and cook for about 15 minutes over a medium heat.
    5. 5
      To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
    6. 6
      Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Nentara

    Serving Size: 1 (354 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 801.5
     
    Calories from Fat 411
    51%
    Total Fat 45.7 g
    70%
    Saturated Fat 13.0 g
    65%
    Cholesterol 225.0 mg
    75%
    Sodium 299.8 mg
    12%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 2.2 g
    9%
    Sugars 22.8 g
    91%
    Protein 58.1 g
    116%

    The following items or measurements are not included:

    rice wine vinegar

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