Easy and full of flavor.
Wrap the naan in foil and place in a 200° oven to warm.
In a large pan, saute the onion and chiles in 2 tablespoons of butter until tender. Sprinkle with half the garam masala and salt and pepper to taste. Saute a few minutes more until fragrant. Add a bit of the tomato sauce and stir to scrape any seasonings from the bottom of the pan. Add the rest of the tomato sauce and stir until well blended. Remove from heat and keep warm.
Season the chicken in the remaining garam masala and salt and pepper to taste. In another pan, brown the chicken pieces in the remaining 3 tablespoons butter, stirring until cooked through.
Add the cooked chicken pieces and butter to the tomato mixture. Stir to incorporate and return to low heat. Stir in the cream. Season with cayenne pepper to taste, if desired.
Serve with warm, buttered naan. Also good served over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 240 (59%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 199.7mg||61 %|
|Sodium 1131.7mg||39 %|
|Potassium 559mg||15 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.1g|
|Protein 34.8g||50 %|
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Calories per serving: 406
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