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Ingredients1 h 10 m servings 316 cals
Original recipe yields 4 servings
- Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
- Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Per Serving: 316 calories; 18.5 g fat; 9.2 g carbohydrates; 27.6 g protein; 77 mg cholesterol; 322 mg sodium. Full nutrition