The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.
1. In a blender, pur?e turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalape?os, and 1?2 cup water. Put paste into a bowl. In the same blender, pur?e tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5?6 minutes; set aside.
2. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4-6 minutes. Add paprika and onions; cook until soft, 6-8 minutes. Add remaining paste; brown for 5-6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6-8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 6 | ||
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Calories: 382 | ||
Calories from Fat: 191 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 144.5mg | 44 % | |
Sodium 150.9mg | 5 % | |
Potassium 807mg | 21 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8g | ||
Protein 37.4g | 53 % | |
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: 382
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