Indian Butter Chicken
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1979g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1857 | ||
Calories from Fat: 1114 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.8g | 165 % | |
Saturated Fat 40.7g | 204 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 445.9mg | 137 % | |
Sodium 841.3mg | 29 % | |
Potassium 2640.1mg | 69 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 86.1g | ||
Protein 93.6g | 134 % | |
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: 1857
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