In a large nonstick skillet, heat oil on medium. Add onion and cook 10 minutes or until golden. Meanwhile, cut shallow slits in chicken to help infuse spices. In a mixing bowl, combine the cooked onions, sour cream, yogurt, lemon juice, garam masala, turmeric and salt. Mix until smooth. Pour into a resealable plastic bag, add chicken and turn to coat; place bag in shallow pan and let marinate in refrigerator for 4 to 6 hours.
When ready to bake, heat oven to 350 degrees. Transfer chicken and marinade into an 8-by-12-inch baking dish. Bake 45 minutes or until chicken is no longer pink. Server chicken with sauce immediately.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (70%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 11.6mg||0 %|
|Potassium 92.9mg||2 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.4g|
|Protein 1.3g||2 %|
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Calories per serving: 71
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