Try this Butter Chicken w/ Potatoes recipe, or contribute your own.
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- Dice the Potatoes, place in a glass container add hot water. Microwave for 6 minutes
- Drain the water and drop the Potatoes into the sauce
SAUCE:
- Pour the contents of the Tomato sauce in a wok or a deep pot
- Add the Half & Half
- Turn on Medium heat
- Add Water, Butter & Vinger and bring to a boil
- Add 1/2 the spices
- Let it simmer on low heat
ONION SAUTÉ:
- Add the diced Onion in a pan with some oil on Medium heat
- Add the chopped Garlic & Ginger after the Glaze
- Caramelize on low heat and set aside
CHICKEN SAUTÉ:
- Dice the deboned chicken and place in a bowl, add some oil
- Add other 1/2 of spices above and mix, let it marinade for 30 minutes
- Sauté the Chicken in a Medium pan on high heat tossing quickly
- Do not overcook, set aside
- Drop the chicken Sauté over the Sauce
- Add the Onion Sauté over the Sauce
- Mix together, cover and simmer on low heat for 25 minutes
- Let it rest for 15 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 561 | ||
Calories from Fat: 343 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 149.5mg | 46 % | |
Sodium 809.5mg | 28 % | |
Potassium 857.6mg | 23 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 23.4g | ||
Protein 29g | 41 % | |
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: 561
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