Indian Curry Chicken
For the Marinade:
Combine yogurt, lemon juice, 1Tbsp garlic, 1 Tbsp ginger, 1/2 tsp salt, 1/2 tap garam masala, cumin coriander and cayenne; Set aside.
Chicken:
Pierce the chicken in several places, then transfer to large bowl. Pour Marinade over chicken; toss to coat. Cover chicken and refrigerate at least 1 hour or overnight.
Chicken Preparation:
1)Pre-heat broiler with rack 6-8 inches from the heating element.
2)Remove chicken from bowl; discard marinade. Transfer chicken to a broiler pan, broil 8 minutes on flesh side. Remove chicken from broiler; transfer to 4-6 quart slow cooker.
For the Sauce:
1)Heat 1Tbsp oil in a large skillet over medium-high heat.
2)Add Onion and cook until just beginning to brown, 5 minutes.
3)Add 2 tsp garam masala, 1 1/2 tsp garlic, 1 1/2 tsp ginger, and Serrano; cook until fragrant, 1 minute. Stir in tomato paste; cook 1 minute.
4)Deglaze pan with tomatoes scraping up any browned bits on the bottom of pan. Transfer mixture to slow cooker; stir to coat.
Slow Cooker:
1)Cover slow cooker and cook on low-heat setting until tender, 3 hours.
2)When done transfer chicken to serving platter.
Final Steps to Sauce:
Whisk Cream into sauce; season with salt and black pepper. Pour sauce over the chicken and garnish with chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2082g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 871 | ||
Calories from Fat: 51 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 12mg | 4 % | |
Sodium 847.8mg | 29 % | |
Potassium 3150mg | 83 % | |
Total Carbohydrate 194.6g | 57 % | |
Dietary Fiber 34.9g | 140 % | |
Sugars, other 159.7g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 871
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