The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.
1. In a blender, pur?e turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalape?os, and 1?2 cup water. Put paste into a bowl. In the same blender, pur?e tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5?6 minutes; set aside.
2. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4-6 minutes. Add paprika and onions; cook until soft, 6-8 minutes. Add remaining paste; brown for 5-6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6-8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 6|
|Calories from Fat: 191 (50%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 144.5mg||44 %|
|Sodium 150.9mg||5 %|
|Potassium 807mg||21 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8g|
|Protein 37.4g||53 %|
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Calories per serving: 382
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