Chicken and Marinade
In a large bowl, mix together the yogurt, fenugreek seeds, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice and butter. Mix well.
Make slits (1"-2" long) in the chicken to allow the marinade to be absorbed. Add the chicken and rub the marinade thoroughly into the chicken. Cover and refrigerate overnight.
Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.
Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl; add to the sauce.
Puree together the ginger, garlic, and serrano chili into a paste; set aside.
In a large skillet or wok, heat the butter over medium heat. Add the paste of ginger, garlic, and serrano chili. Saute for 30 seconds.
Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 10 minutes.
Add the reserved marinade.
Add the salt, fenugreek leaves, and chicken and mix well. Simmer covered for about 10 minutes.
Add the cream and simmer for another minute. Serve hot over rice
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 231 (52%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 150mg||46 %|
|Sodium 598mg||21 %|
|Potassium 648.7mg||17 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.4g|
|Protein 40.9g||58 %|
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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: 441
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